Emanating notes of chili salt, mint and honeydew, this craft spirit is made using three wild subspecies of the agave Salmiana in Palmar Segundo, San Luis Potosí. Distilled by brothers Daniel and Jesus Navarro, the ancesteral liquor is cooked in an above ground earthen oven using agave pencas (leaves) and roots. It is then milled with a tahona (horse-drawn grind stone), squeezed with a hammock-like net, fermented with pulque below ground in a stone and cement vat and distilled in three clay pots with a copper lid. Each batch is just 80 to 90 liters.
We visit and build personal relationships with all mezcaleros we purchase from. The producers we collaborate with belong to families that have been crafting traditional agave spirits for at least three generations. They utilize stills with a capacity of 250 liter or less. No two batches are ever the same.