Fairly standard production process. Made from espadin agaves that are allowed to grow till 7-9 years (when the sugar content peaks). The chopped up pinas are cooked for 3 days in a pit lined with lava rocks. It is then milled by horse drawn stone tahona to let the yeast and other micro-organisms get to the sugar. Subsequently, it is fermented by mixing in deep well water and letting it sit in open air wooden oak vats for 3 days. As a final step, the two rounds of distillation is done in a copper alembic still.

The mezcal itself is fairly run of the mill. Seems to have an edge at the end in the length. However, Casamigos is still my favorite.