AGAVE
AGAVE
Single-Village · Stone-Oven Roasted · Open-Vat Fermented
01 — The Fields
Volcanic soil,
seven years
of patience
Our agave piñas grow in the iron-rich volcanic highlands of Jalisco at 1,800 meters elevation. Jimadores hand-select each plant at peak maturity — never before, never after. The terroir is the recipe.
02 — The Roasting Pit
Three days
underground
in stone
Piñas are lowered into conical volcanic-rock hornos, layered over mesquite and encino coals. Sealed with burlap and earth, they caramelize for 72 hours. The smoke doesn't flavor the spirit — it becomes the spirit.
03 — Fermentation
Open vats,
open sky,
wild yeast
Crushed agave fibers and juice ferment in pine and oak tinas under the Jalisco sky for 5 to 12 days. No commercial yeast. No temperature control. The ambient microflora of our valley drives every batch — which is why no two are identical.
04 — The Tasting
Silver clarity
to deep
reposado amber
Double-distilled in copper pot stills. Our Blanco rests only 30 days to preserve raw agave character. Reposado spends 8 months in ex-bourbon American oak. Every batch is numbered, dated, and signed by our master distiller, Eduardo Fuentes.
Blanco Clásico
Raw agave · White pepper · Citrus pith
Reposado Barrica
Vanilla oak · Caramel · Dried herb
Mezcal Espadin
Char · Green smoke · Tropical fruit
For Industry Buyers
Request Trade Samples
Distributors, mezcalerías, and bar programs. We ship sample sets to licensed buyers across 38 states.
version 8