Maguey varieties: Ixtero Amarillo, Ixtero Verde, Soca (o Chautezoca), Tolimán, Cimarrón Cenizo, Cimarrón Verde, Mezcal Grande, Espinoso, Cabresto, Cuchara y Palmero.
Santos is a restless worker. Like the others, he sows corn, beans, squash and extracts honey. In their lands, in addition to magueys, they have mangoes, pomegranates, mamey, noni, papaya and other fruits.
Hundreds of pitayas grow among its agaves. Its place is privileged for its geography. It is on the edge of the Tuxcacuesco River, the Neovolcanic Axis and the Sierra de Manantlán.
Santos uses black stone rocks as fermentation vats, which gives a very particular mineral touch to his mezcals.
Baking : earth and stone conical oven
Cooking : 3 to 4 days. Topped with banana leaves or stubble (corn leaf)
Firewood : mesquite
Grinding : wood or metal mallet direct to stone floor
Fermentation : natural in rocks of black stones (earth and volcanic stone compacted by hand) underground for 15 days
Water used for fermentation : spring
Distillation : Filipino type, internal condensation with copper pot with hollowed out parota cap
Alcohol Richness Adjustment : Tips and Tails
Liters produced on average : 60 - 80 lt per ton
Mezonte is an non-governmental organization (NGO) that promotes, supports and preserves the production and practices of traditional agave spirits. Mezonte’s main objective is to create awareness of the cultural and biological value that these spirits represent. They feature agave spirits from all over Mexico, with an emphasis on Jalisco and Michoacán.