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GROWING AND HARVESTING

100% ESPADÍN AGAVE (ANGUSTIFOLIA HAU)

HARVESTED BY HAND AND MACHETE

The fourth-generation mezcaleros who craft Ilegal use only perfectly ripe Espadín agave, double distilled in Oaxaca, Mexico.

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ROASTING THE AGAVE

AGAVE IS ROASTED IN EARTHEN PIT LINED WITH RIVER STONES

ROASTING PROCESS TAKES 5-7 DAYS 

Deforestation is a problem in the Oaxacan Region - one of the reasons all the wood we use is from certified wood farmers.

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THE TAHONA

AGAVE IS CRUSHED BY A HORSE DRAWN TAHONA (MILL)

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NATURAL FERMENTATION

 

 

NATURAL FERMENTATION IN PINE VATS

this process takes APPROXIMATELY 7-10 DAYS

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DISTILLATION

DOUBLE DISTILLED FIRST IN STAINLESS STEeL THEN IN COPPER 

To avoid contaminating the distillate with smoke, we never cook and distill at the same time. Our Joven is then bottled, or put in barrels to make our Reposado & Añejo. Each bottle is hand corked, labeled, and numbered.

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BARREL AGING

WE USE A combination OF NEW AND USED AMERICAN OAK, MEDIUM CHAR BARRELS

Our barrels are sourced from Kelvin Cooperage, a family-run business since 1963.


SUSTAINABILITY

Our practices reflect our commitment to sustainability and biodiversity in the Oaxaca region.One hundred percent natural, Ilegal uses no artificial colors, yeasts, flavors, or additives. Just agave, sun, and time.

Commitment to quality is apparent in every step of our process, from harvest to first sip. Our artisanal mezcal is produced in small lots - each bottle is hand corked, labeled, and numbered. Our fourth-generation mezcaleros use only perfectly ripe Espadín agave, double distilled in the Tlacolula Valley of Oaxaca, Mexico.