Los Nahuales was among the first (as well as Del Maguey) to pioneer premium artisanal mezcal in 1996, refurbishing a small distillery in Santiago Matatlan. They use the best artisanal methods, with significant improvements: insulated stills, heating coil to maintain fermentation in cold weather, inoculation using their best wild yeasts, and carrying out half of the second distillation on a Portuguese Hoga pot still. 

Roasted, milled, fermented, and distilled in small batches by the Destilería los Danzantes. All Los Nahuales mezcals are from sustainable agaves. Sustainable
Coyote (agave Mexicano) now is 70% of the Nahual blanco. 

Agriculture: Sustainable harvest of single estate Agave 

Agave: 70% Coyote (Agave lyobaa mexicano), 30% Espadín (Agave angustifolia)