Mezcal

We coined the name “Espina Negra” after all the black throws that have bitten our hands, feet, and body while we work, the intense pain is a reminder of the...

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...

This joven mezcal is un-aged and crystal clear. On the nose, pronounced aromas of ripe fruit, bell pepper, honey, wet stone and smoldering campfire. The palate is lively with rounded...

Brilliant amber in color, the nose unveils layers of complexity. Leading with young leather, caramel and spices, the complex aroma profile shows hints at white flowers and lemongrass. On the...

Centuries ago, in pre-hispanic Mexico a lightning bolt struck the gem (or heart) of the maguey plant, roasting and fermenting its sugars, and out poured the sacred and mystical sap...