getting a still ready

Los Nahuales is produced entirely by hand using authentic artisan methods. A batch is some 7 tons of agaves, yielding approximately 900 bottles. It takes a month.

About sustainability

Following harvest the mature agaves are delivered to the distillery in lots of approximately 7 tons, some 90 agaves. They are weighed and cut into smaller pieces,

weighing agaves

loading firepit

The agaves are roasted in a fire pit, using mesquite. Roasting turns the agave starches into sugars

The roasting agaves are covered with a tarp, then by sand

After three days of roasting, the agaves are chopped into small pieces

The chopped agaves are crushed using a traditional “Egyptian” stone mill

The crushed solids and the liquids are placed in open-topped 600-liter wood fermentation vats. Fermentation by wild yeast turns the sugars into alcohol. It takes about a week.

The fermented juices and solids (tequila is less complex because it leaves the solids out) are distilled twice in 250-liter copper pot still.  Half of each 2nd distillation is carried out with a 200-liter Hoga potstill brought in by Ansley in 2014. The Hoga’s conical hat and swan’s neck yield mezcals of exceptional complexity and finesse

Los Nahuales is bottled at some 48% abv. The 14000 lbs of agaves end up as approximately 900 750ml bottles. The reposado, Nahual de Jaguar, spends nine months in French oak barrels; the Nahual de Bujo añejo a year and a half

But in the end it all comes down to the profound gifts of the distiller, Karina Abad, whose talent has been enhanced by her unmatched experience. More

Craft Distillers

Craft Distillers