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The mezcales made by mother-and-son team Efigenia and Rodolfo Cortes are particularly labor intensive
Vago Arroqueño is a handcrafted
such that they only produce with two-to-three loaded ovens per year
These small football-sized agave hearts are cooked together with the much larger Agave Americana by Maestro Mezcalero Cuauthemoc Jacques following the traditional method of production
Legendario Domingo - San Luis Potosi RacillaCollection The mezcales made by mother-and-sonLegendario Domingo San Luis Potos is crafted from wild Maguey Verde (Agave Salmiana) harvested in Santa Isabel by the Hernndez family. The agaves are slow cooked in a traditional masonry oven, then crushed using a tahona pulled by a tractor. Fermentation occurs in quarry tanks with indigenous yeast maintained for over 50 years, ensuring a unique microbial profile. The spirit is single distilled in a copper alembic still with plates, preserving the
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