Fermentation is a crucial step in mezcal. It is here where a vast range of flavors come to life. The impact of fermentation onto the taste and quality of the spirit is tremendous, second only to the agave itself. Traditional mezcal follows a natural fermentation process, unlike industrial spirits, including most well-known tequila  brands, where the employment of commercial yeast in controlled settings is the norm. Most other spirit producers use fermentation vessels made of cement or stainless steel, often located in factory like settings- all with the aim of controlling the fermentation and preventing wild yeast from messing up the consistency. In contrast, mezcal uses open wooden fermentation tanks that are located near local flora and fauna, allowing for wild yeast to work their magic and begin to consume the sugars in the cooked agave to produce alcohol. The temperature, and duration of the natural fermentation has varying impacts onto the final taste of the mezcal. This is why no batch is exactly the same, and we think that is what makes it a wonder to explore and to sip on.