We make our joven mezcal in 400 liter small batches. The agaves are cooked for up to 18 hours underground, and fermented naturally. All our agaves are mashed using the ancient tradition of the Tahona stone. Distilled twice in a small pot still resulting in savory exotic aromas, floral aromas of roasted red pepper, pickling spices, roasted mango with a satiny white ash finish.