It starts in the field.
It ends in the glass.
Everything in between
is the process.
Agave Selection
We carefully select the agave and allow 8 to 10 years for it to reach full maturity. The natural sugar in each plant determines the exact moment of harvest, ensuring balance, depth, and character.
The Process
Long before it reaches the glass, Mi Gusto Es mezcal begins in the soil of Santiago Matatlán, Oaxaca.
It starts with the cultivation of the maguey. The best offshoots are selected and planted in prepared land, timed with the rainy season. From this moment, a long and careful process begins, guided by nature, time, and respect for the land.
The Harvest
Harvesting is carried out by skilled jimadores. With practiced precision, they remove the leaves to reveal the heart of the plant, known as the piña. Only the finest agaves are chosen and taken to the palenque, where the process continues.
Cooking:
earth and fire
The piñas are slow cooked in underground stone ovens heated with firewood. Once the stones reach the right temperature, the agave is placed inside, covered, and left to cook for several days. This step develops the rich sugars and the signature smoky profile of mezcal.
Milling
After cooking, the piñas are crushed to release their juice. This is often done using a traditional stone tahona, sometimes pulled by a horse. The result is a textured mix of fibers and sweet juice, full of flavor.
Distillation
The fermented liquid is distilled, usually twice, in copper stills. This careful process refines the spirit while preserving the true character of the agave. What emerges is mezcal, collected slowly, drop by drop.
Natural Fermentation
The crushed agave is placed in open wooden vats and left to ferment naturally with wild yeast from the environment. Over several days, the sugars transform into alcohol, shaped by climate, air, and time.
