OUR MEZCALS
All of our mezcales are produced in Denomination of Origin zones in the state of Oaxaca. Each one of them has a unique and incomparable flavor because the climate and the minerals in the soil of the area where each variety of maguey is produced, together with the maturation of each of the agaves that require years of growth, provide essential oils and complexity to their notes.
Mezcales Atado
Our quality guarantee is also based on our production process, we elaborate mezcal with unsaturated sugar and natural processes. It is a totally handmade product without chemicals, making it an organic distillate.
Our Traditional Mezcals
ARTESANAL – JOVEN 100% ANGUSTIFOLIA AGAVE HAW (ESPADIN)
MAGUEY
Espadin seeded and grown in our production area with a maturation time of 10 years.
COOKING
Conical-shaped earth oven with a capacity of 10 tons. Gamache and holm oak logs are used for combustion.
Cost: $1,700
MILLING OR CRUSHING
Egyptian or chilean mill, mazo and tahona. Horse pulls a quarry rock wheel.
FERMENTING
Oak wooden barrels. Fermentation accelerator free.
DISTILLATION
Double distilled in copper stills.
SENSORY PROPERTIES
Color: Clear.
Aroma: Agave, wood and smokiness marked notes. Light texture, pleasant to the palate.
PRESENTATION
700 ml.
ARTESANAL – JOVEN 100% (TEPEZTATE AGAVE) MARMORATA WILD MAGUEY
MAGUEY
WILD MAGUEY (MARMORATA). It is also called “Maguey del monte”.
Its name comes from the Nahuatl “tepetl” for mountain.
Its beautiful inflorescence has important ornamental and ceremonial uses.
It requires from 14 to 20 years of maturation.
COOKING
Conical shaped earth oven.
Cost: $2,100
MILLING OR CRUSHING
Egyptian or chilean mill, mazo and tahona. Horse pulls a quarry rock wheel.
FERMENTING
Oak wooden barrels. Fermentation accelerator free.
DISTILLATION
Double distilled in copper stills.
SENSORY PROPERTIES
Color: Clear and crystalline without macula.
Aroma: Herbal smell, slightly sweet. Light entry and a pleasant taste of freshly cut grass, green avage
PRESENTATION
700 ml.
Galardonado con la Medalla de Plata en el Concurso Mundial de Bruselas 2023.
ARTESANAL – JOVEN 100% POTATORUM AGAVE (TOBALÁ) WILD MAGUEY
MAGUEY
WILD AGAVE (POTATORUM).
It grows in mountains between 1300 and 2300 meters, in mild and arid climates.
It is called the "PRODIGIO DE LA MADRE NATURALEZA". It requires from 15 to 17 years of maturation.
COOKING
Conical shaped earth oven.
Cost: $1,850
MILLING OR CRUSHING
Egyptian or chilean mill, mazo and tahona. Horse pulls a quarry rock wheel.
FERMENTING
Oak wooden barrels. Fermentation accelerator free.
DISTILLATION
Double distilled which makes our mezcal a unique, smooth and balanced drink.
SENSORY PROPERTIES
Color: Amber, clean, crystalline.
Aroma: Oak wood marked notes. Light texture, pleasant to the palate.
PRESENTATION
700 ml.
ARTESANAL – JOVEN 100% SP AGAVE (MEXICAN) WILD MAGUEY
MAGUEY
Sp wild agave.
The beauty and solitary presence of this agave earned it the name "Mexicano" which is also known as QUIXE.
It takes from 10 to 12 years to mature.
COOKING
Conical shaped earth oven.
Cost: $1,850
MILLING OR CRUSHING
Egyptian or chilean mill, mazo and tahona. Horse pulls a quarry rock wheel.
FERMENTING
Oak wooden barrels. Fermentation accelerator free.
DISTILLATION
Double distilled in copper stills.
SENSORY PROPERTIES
Color: Clear.
Aroma: Produces fermented fruits and xoconostle aroma and flavor with a finish sweet and smooth.
PRESENTATION
700 ml.
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