About the Product: Tepextate is a wild agave that requires 25 to 30 years to properly mature, while the Espadín agave is harvest-ready in 3 to 8 years. Our palanquero harvesters, according to tradition, only cut the agave during a full moon. Both types of agave cores are baked together in a mix called “heated assembly”. This is a very important step, since the distillation process of an ensemble is much more complicated than distilling a single type of agave. However, this is the key to obtain a more complex mezcal. After they are cooked during 6 full days in volcanic rock ovens, the cores are crushed in an old-style mill driven by a mule. The fragments are later placed in wooden vats with pure spring water where they will ferment for 15 days.