Much like we insist on eating organic and locally grown produce, we must also look at Mezcal through the lens of how and where the agave comes from. Our agaves come from Maestro Bacilio's farm. Some grow wild and others among maize plantations, to ensure regeneration of the soil. Because of the minimal intervention, it can take a long time for agaves to grow. Some taking as little as 7 years and some as long as 25, depending on the agave varietal.

Once the agaves are ready, the oven is built into the earth and lit using local firewood and volcanic stones. The agave hearts are blessed with the "huizache" plant and placed carefully atop the hot stones. The oven is then covered with bagasse and soil to be left to cook for 2-5 days depending on the weather.

Now that the agave is cooked, it’s time to extract the sweet juices. Typically, the agave is mashed by a horse drawn tahona. Instead, we use a machine to shred the agave and let the horses roam free.

The most interesting part - fermentation. The mashed agave fibers and juices are placed into wooden barrels and rainwater is added. We let the natural yeast in the environment do its thing and for the fermentation process to begin. Just agave, water, natural yeast, and time. That's it. 100% natural, no additives. No rush.
It takes anywhere from a few days to weeks depending on the temperature and the weather.

Distillation is where the maestro's traditional recipe impacts the terroir of the spirit. Cara a Cara is double distilled to help preserve the natural flavors and aromas that have taken years for the agaves to develop.