Production

Sowing

Here begins the history of our mezcal, to get the best results, Simon selects the richest lands and leaves them ready for planting. With his powerful hands, Pedro plants the baby agave that later will be the raw material of our dangerous drink.

 

Jima

Several years later, when the agaves have reached maturity; Bartolomé, our expert jimador, selects only those who promise a deep flavor.

Cooking

Between six and eight years later, when the agaves have reached maturity, Bartolomé, our expert jimador, selects only those that promise a deep mezcal flavor.

Trituration

It is Tomás who transfers the cooked pineapples to the mill, where Felipe is in charge of crushing them, until they get the right consistency.

Fermentation

Once crushed, the pineapples are deposited by Mateo where it will be formulated with water and wood, there they are fermented for approximately twelve days.

Distillation

Santiago is in charge of the distillation, a complex process where the water and the alcohol of the fermented agave are separated using high temperatures.

 

Maturation

Distilled mezcal is placed in barrels of the finest wood, this is where it confers a more consistent aroma and flavor.

Packing

When packing, Judas deposits a bit of his soul in each bottle, sealing them with a kiss, creating thus, the most treacherous drink of all.

 

Tasting

At the last supper everyone tasted of this ancestral drink, not knowing that Judas was betrayed in it.