The Process

Ancestral Mezcal Making

Every bottle of Catedral De Mi Padre begins in the field. Our maestro mezcalero selects only fully mature agave plants — a process that can take anywhere from 8 to 25 years depending on the varietal.

Harvest

The piña, or heart of the agave, is hand-harvested using traditional tools. Only the piña is used — the leaves are returned to the land.

Roasting

Piñas are roasted in an underground pit oven lined with volcanic rock and hot coals for 3–5 days. This is where the signature smoke character develops.

Milling

Roasted agave is crushed using a traditional stone tahona wheel pulled by horse or mule, breaking down the fibrous material to extract the sweet juice.

Fermentation

The crushed agave pulp and juice ferment together in open wooden vats, using only wild airborne yeast. This open-air process can take 4–10 days and is influenced by the local microclimate.

Distillation

Double-distilled in traditional copper pot stills. No additives, no coloring, no manipulation. Just pure agave spirit.