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Crafted with passion, delivering Oaxaca's purest flavors
through traditional methods.

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8-10 y/o agaves harvest by

local jimadores 

By hand with machete
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Slowly cooked in traditional underground stone pit 72 hours

Underground pit oven
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Our cooked agave is shredded into fibers with solar energy

Solar
shredder
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Fermented with mountain spring  water and natural airborne yeast for 5-8 days

Natural pine
wooden vats
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Double distilled in copper

stills pots 

Artisanal cooper
stills
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