Our mezcal is produced in Santa Ana del Río, a remote 500-person mountain town reached only by hours of rugged travel, where mezcal is not an industry but a way of life. With six multi-generational distilleries and agave grown on surrounding hillsides, nearly every family participates in mezcal production. At his family operation, our fourth-generation distiller Roque produces a balanced, additive-free mezcal with gentle smoke, bright citrus, subtle fruit, and natural sweetness.

Sotol, made from the wild-harvested Dasylirion plant, is a spirit produced in Northern Mexico. During the decades-long prohibition against Sotol, the Fernandez family transported their still miles into the forest to distill in secret, while five-year-old Bienvenido was armed with a rifle for protection, as authorities were known to harm anyone involved—even children. Now, in a permanent distillery, he crafts Sotol where the desert terroir imparts dry, earthy, herbal, and mineral notes, giving the spirit a signature complexity.

Bacanora is a unique agave spirit from the deserts of Sonora, Mexico, with an earthy, peppery, and herbaceous flavor accented by mesquite smoke. Our distiller grew up helping his family hide Bacanora under their kitchen floor during decades of prohibition, carrying on a multi-generational tradition despite the risk of arrest or worse. Today, he uses ancestral Sonoran techniques—sun-heated fermentation, palm-sealed ovens, and wooden bell-shaped stills—to craft a terroir-driven Bacanora that honors the spirit’s resilience and heritage.

Raicilla is an agave-based spirit from Western Jalisco, produced along the 150-mile stretch known as La Ruta de la Raicilla, with a flavor profile that is smokier than tequila but lighter than mezcal. Our distillery is run by brothers Benito, the distiller, and Jose, the farmer, who pioneered a semi-wild, sustainable farming method that protects the ecosystem and has been widely adopted by other producers. The result is a terroir-driven Raicilla with smoky, herbal, and subtly fruity notes that honor both tradition and careful stewardship.

Charanda, a word from the Indigenous Purépecha people that translates to “red earth” is a DO rooted in the red volcanic soil and highland climate of Michoacán. Exceptionally expressive sugarcane can be grown here though fewer than ten distilleries and only two competing Charanda brands remain. Our PhD-trained distiller has spent seven years refining his craft in a discreet, science-driven facility, using traditional methods to produce one of Mexico’s rarest and most technically sophisticated rums.