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Our chosen, handpicked agave is found in an altitude outside of Oaxaca. Wild grown Espadín agave plants typically mature at 3-4 years, we mature between 8-9 years.
Each piña of Espadín — the usable core, stripped of its spiky blades — yields only about ten bottles of mezcal.
Hand-selected agave piñas are then roasted for four days in stone-lined earthen oven pits over a low, steady fire.
Ground agave is mixed with mountain spring water and ferments in wooden vats for three days.
The agave distills in copper stills which yield about 280 liters per distillation at maximum capacity.
Following production, Doña Vega is stored in oak barrels, which adds richness to the flavor of our mezcal.
