“THE BEST WAY TO GET TO KNOW A GOOD MEZCAL IS TO DRINK WHAT THE MEZCALERO MASTER DRINKS”

31//May//2019

Proverb: Saúl Hernández Hernández

Our magueyes are rootlets, meaning that they are plucked from the underground stems of maguey mothers of two years to be transplanted in rocky terrain and white soil, in the months of April and May when the full moon is, because from there our agaves get their sugars, their flavors that make our mezcal and our unique, tasty and quality sprat.

The way to clean our crops is through shovels by hand without using any insecticide or any other chemical. We do this to avoid contamination of the soil and to avoid the disappearance of some insects such as grasshoppers, grasshoppers, wasps, etc. The removal of grass is done twice a year; the first is done for the months of December to January and the second for the months of July and August, these last two months is because between the furrows is planted corn and beans, this is done with the intention of avoiding soil erosion , that do not fall pests to the maguey and because the milpa generates several nutrients for the maguey and its good growth.

On the other hand we need to wait patiently for 7 years so they can reach their maturation, we usually work very little with maguey capons, we prefer our magueyes a few months before they begin to flower or obtain the quiote we have to jim them and of course when the full moon is This is how our mezcal-loving master, Humberto Hernández Hernández, likes it, according to his beliefs once a maguey obtains its quiote it also loses its essence and quality, instead it is eaten before obtaining all the nutrients that the maguey offers, that is why our mezcal You can find a sweet, smooth flavor, with the smell of vanilla and cinnamon, a very fresh drink that does not cause dryness or any other discomfort at the moment of ingestion or afterwards.

“Try it and discover your soul of Judas”