Agave Durangensis

This wild agave, know locally as agave cenizo, grows in the high plateau of Durango.  With almost desert like conditions growing amongst lava rocks, the terroir gives this large agave unique and complex characteristics.

This agave takes between 10-14 years to reach maturity and takes approximately 15-18kg to produce 1L of mezcal.

Click here for more information regarding how we harvest in a sustainable manner.

Ventura Gallegos

Producing this mezcal with generations of tradition, Ventura Gallegos creates a perfectly balanced mezcal.  Part of a co-op of mezcal producers, in a town called Nombre de Dios, Ventura makes a mezcal that not only shows his delicate touch, but captures the regions terroir.

Vinata Nombre de Dios

The distillery in Durango, known as a vinata, is located in the town Nombre de Dios.

Water Source:  Natural spring water from the Sierra Madre Oriental
Roasting:  Roasted in a lava rock lined pit underground using oak, mesquite and acacia for 3 days
Fermentation:  Natural air borne yeasts in ground level cement tanks covered in oak for 3 days
Distillation: Copper still with an oak hat