El Tinieblo Mezcal


El Tinieblo respects the pre-Hispanic tradition of the fermentation process, allowing the natural yeasts of the air to help ferment our mashed maguey resting in open-air wood vats for 7 to 14 days. With care, we move the mash into the casks handful by handful. Though labor intensive, it is from this stage of the process that we derive the final product’s rich complex flavor of roasted maguey, caramelized sugar, roasted fruit, flowers, vegetation and earth. Life flows through and in every drop.


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