The Mezcal fromthis area are traditionally steamed due to lack of timber and dryclimate. At the fabrica they use a mix of forged desert vegetation, meguey roots, pencas, mesquite and tumblewoods tocook the agave in a “quarry” style oven. After a Tahona wheel crush the Herndezfamily ferments the juice in stone pits using theircultivated 50 year old mother yeast and then they distill it in an original 100 year oldAlembic still with 3 internal plates used for cuts. The resulting mezcal has a round texture with notes of bright grapefruit, fresh chili and dried herbs.