Our mezcal
Pinchudo sees this as a partnership in which everyone must benefit, ensuring that mezcaleros can grow alongside the brand while preserving the traditions that make mezcal exceptional.they helped fund bottling and labeling equipment, allowing him to control more of the production process, increase efficiency, and create new opportunities for his community. Pinchudo sees this as a partnership in which everyone must benefit, ensuring that mezcaleros can grow alongside the brand while preserving the traditions that make mezcal exceptional.
Born through friendship
Pinchudo sees this as a partnership in which everyone must benefit, ensuring that mezcaleros can grow alongside the brand while preserving the traditions that make mezcal exceptional.they helped fund bottling and labeling equipment, allowing him to control more of the production process, increase efficiency, and create new opportunities for his community. Pinchudo sees this as a partnership in which everyone must benefit, ensuring that mezcaleros can grow alongside the brand while preserving the traditions that make mezcal exceptional.
Meet the maker
Our mezcal is crafted using ancestral techniques passed down for generations, preserving a tradition that remains unchanged by modern shortcuts. In Oaxaca, each agave plant is carefully hand-selected at peak maturity, ensuring only the ripest and most flavorful are harvested. The piñas are slow-roasted in underground ovens, buried beneath hot stones and earth for days, allowing them to develop rich, smoky depth. Once cooked, they are crushed by a traditional tahona stone—a centuries-old method that extracts the sweet juices without compromising the plant’s essence.
Our mezcal is crafted using ancestral techniques passed down for generations, preserving a tradition that remains unchanged by modern shortcuts. In Oaxaca, each agave plant is carefully hand-selected at peak maturity, ensuring only the ripest and most flavorful are harvested. The piñas are slow-roasted in underground ovens, buried beneath hot stones and earth for days, allowing them to develop rich, smoky depth. Once cooked, they are crushed by a traditional tahona stone—a centuries-old method that extracts the sweet juices without compromising the plant’s essence.
Fair share
Our mezcal is crafted using ancestral techniques passed down for generations, preserving a tradition that remains unchanged by modern shortcuts. In Oaxaca, each agave plant is carefully hand-selected at peak maturity, ensuring only the ripest and most flavorful are harvested. The piñas are slow-roasted in underground ovens, buried beneath hot stones and earth for days, allowing them to develop rich, smoky depth. Once cooked, they are crushed by a traditional tahona stone—a centuries-old method that extracts the sweet juices without compromising the plant’s essence.
Our mezcal is crafted using ancestral techniques passed down for generations, preserving a tradition that remains unchanged by modern shortcuts. In Oaxaca, each agave plant is carefully hand-selected at peak maturity, ensuring only the ripest and most flavorful are harvested. The piñas are slow-roasted in underground ovens, buried beneath hot stones and earth for days, allowing them to develop rich, smoky depth. Once cooked, they are crushed by a traditional tahona stone—a centuries-old method that extracts the sweet juices without compromising the plant’s essence.
More then a drink
Our mezcal is crafted using ancestral techniques passed down for generations, preserving a tradition that remains unchanged by modern shortcuts. In Oaxaca, each agave plant is carefully hand-selected at peak maturity, ensuring only the ripest and most flavorful are harvested. The piñas are slow-roasted in underground ovens, buried beneath hot stones and earth for days, allowing them to develop rich, smoky depth. Once cooked, they are crushed by a traditional tahona stone—a centuries-old method that extracts the sweet juices without compromising the plant’s essence.
Our mezcal is crafted using ancestral techniques passed down for generations, preserving a tradition that remains unchanged by modern shortcuts. In Oaxaca, each agave plant is carefully hand-selected at peak maturity, ensuring only the ripest and most flavorful are harvested. The piñas are slow-roasted in underground ovens, buried beneath hot stones and earth for days, allowing them to develop rich, smoky depth. Once cooked, they are crushed by a traditional tahona stone—a centuries-old method that extracts the sweet juices without compromising the plant’s essence.
The bottle
Our mezcal is crafted using ancestral techniques passed down for generations, preserving a tradition that remains unchanged by modern shortcuts. In Oaxaca, each agave plant is carefully hand-selected at peak maturity, ensuring only the ripest and most flavorful are harvested. The piñas are slow-roasted in underground ovens, buried beneath hot stones and earth for days, allowing them to develop rich, smoky depth. Once cooked, they are crushed by a traditional tahona stone—a centuries-old method that extracts the sweet juices without compromising the plant’s essence.
Our mezcal is crafted using ancestral techniques passed down for generations, preserving a tradition that remains unchanged by modern shortcuts. In Oaxaca, each agave plant is carefully hand-selected at peak maturity, ensuring only the ripest and most flavorful are harvested. The piñas are slow-roasted in underground ovens, buried beneath hot stones and earth for days, allowing them to develop rich, smoky depth. Once cooked, they are crushed by a traditional tahona stone—a centuries-old method that extracts the sweet juices without compromising the plant’s essence.