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The agave for the clasico is roasted in a traditional method. The oven is a stone lined earthen pit. A fire of encino, the local black oak, is lit in...

Made from Espadin, Madrecuixe and Tepextate agave varieties in equal parts. Roasted, crushed, fermented and distilled on-site. We rest the mezcal in the bottle for three years before it is...

Madrecuixe, is a wild mountain agave with a very low yield. It is harvested after 10-12 years and pit roasted over black oak for five days. It is then rested...

The agave pinas for the Pechuga, are roasted in a traditional method, like the clasico. The distillation process for the Pechuga, is what makes it unique. Undiluted clasico is put...

Tepextate, is a giant agave with piñas reaching 300 kg. It is found in the wild and is sometimes cultivated for mezcal and pulque. Fidencio Tepextate, is a wild foraged...

In our farm we discovered a small vein of chalky, white soil. It was like stepping into Champagne. We have enough for 3 small batches, which we are going to...

Fidencio Tobala, agaves are wild-foraged from the mountains near the village of San Baltzar Guelavila, then roasted, fermented and distilled in our traditional process. This expression of Fidencio mezcal is...