100 % HANDMADE

Each of our processes is carried out by hand using traditional tools, resulting in a distillate of high quality and international prestige. Learn about the 6 basic steps we follow to produce Mezcal Dialectos®.

Our Process

1 | THE MAGUEY

Maguey is the main element in the production of mezcal. Each variety of agave has unique characteristics such as its flavor, its growth period, the natural environment in which it grows, as well as its method of reproduction.

In Mezcal dialects we work with 3 types of agave:
-Cultivated Espadin agave, which takes 7 to 8 years to mature in the central valley region of Oaxaca.
-Wild Tobalá agave, which takes 10 to 15 years to grow in the central valley region of Oaxaca.
-Agave Cupreata semi-cultivated with a maturation period of 7 to 15 years in Michoacán.

2 | HARVEST

After the time required for the natural maturation of each variety of agave, the master mezcalero is in charge of selecting the best agaves, which after several years of maturation are ready for slaughter.

With the coa and the machete, the leaves are cut until they reach the heart of the agave, then they are cut from the roots and transported to the mezcal factory.

3 | COOKING

After harvesting the best agaves, we place the agave in a concentric oven to cook for more than a week.

The oven is made of dozens of river rocks and oak wood. It is here where our mezcal develops hints of sweetness and delicate moist tones.

4 | MILLING

Once the maguey is perfectly cooked, we place the maguey in our horse-drawn mill.

The mill, known as a Tahona Chilena, is used to grind, press and tear the maguey to extract its delicious nectar.

5 | FERMENTATION

After milling, we place the ground maguey in oak barrels and add fresh spring water.

It is here where the native yeasts found in the region originate to convert the natural sugars present in the agave into alcohol. This fermentation process can take several days, whether due to delays due to local weather or the fine-tuning of the master mezcalero.

6 | DISTILLATION

Using oak, pine and mesquite woods, we heat a traditional copper still to distill mezcal.

We use a drop-by-drop distillation process and make sure to cut the foreshots and tails from the distillate to ensure only the finest mezcal with centuries of tradition remains.