Founded in 1840, this family run operation is on its 5th and 6th generations of Mezcaleros. In recent decades as Mezcal has grown in popularity they’ve been able to expand to 40 employees and work with 17 different families across 16 different regions.  All of their mezcals are made with Agave Espadin, a popular varietal for Mezcal production, these plants take 7-10 years to reach full maturation. After the piñas are harvested, they are fire roasted, tahona crushed, and fermented with native yeasts. They are then double copper pot distilled and the Joven is refined in glass. The culture of Oaxaca is intrinsically linked to Mezcal and its role in family and community celebrations. The Zapotec people have a special word, Dixeebe (dee-shee-bay) signifying gratitude for life, family and Mezcal.