NOSOTROS MEZCAL PROCESS

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THE HARVEST

Nosotros Mezcal is made of 60% Espadín and 40% Tobalá maguey.

These are sourced from the “Sierra Sur” of Oaxaca.

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THE COOKING

The magueys are cooked in a concave rock oven dug on the floor.

The rocks used are river rock as they are able to withstand the temperature of 800-1000 degrees Celsius.

The top of the oven is covered with wet maguey “bagazo” which helps distribute the temperature throughout the oven.

The magueys are cooked for a little more than 3 days (~85 hours).

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THE MILLING

Cookled agave is milled with a traditional Tahona (rock mill).

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THE FERMENTING

Fermentation happens in pine wood tubs.

No yeast is used, therefore the process is longer amounting to 8 to 10 days depending on the time of the year as temperature affects it. 

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THE DISTILLATION

Post-fermentation, the alcohol juice is taken to distillation. Nosotros Mezcal uses alembic (copper still) distillation. It is distilled two times. 

THE COOKING

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THE BOTTLING

Each bottle gets filled and hand-labeled one by one.