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GROWING AND HARVESTING

100% Espadín Agave (Angustifolia Hau)

Harvested by hand and machete

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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 which is one of the reasons all of our wood used 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

Taking approximately 3-5 days 

 

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DISTILLATION

double distilled first in stainless steal 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

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BARREL AGGING

our barrels are sourced from Kelvin Cooperage a family run business since 1963

we use a mixed of new and used American Oak medium char barrels