The agave for the clasico is roasted in a traditional method. The oven is a stone lined earthen pit. A fire of encino, the local black oak, is lit in the pit, which heats up the stones. When the fi...
In our farm we discovered a small vein of chalky, white soil. It was like stepping into Champagne. We have enough for 3 small batches, which we are going to spread out over 3 years. With our first...
The agave for Fidencio Unico, is placed in our radiant heat oven and roasted for three days. We designed and built this unique oven to produce a mezcal that is a pure expression of espadin agave, w...
Tepextate, is a giant agave with piñas reaching 300 kg. It is found in the wild and is sometimes cultivated for mezcal and pulque. Fidencio Tepextate, is a wild foraged agave mezcal. It is both com...
Fidencio Tobala, agaves are wild-foraged from the mountains near the village of San Baltzar Guelavila, then roasted, fermented and distilled in our traditional process. This expression of Fidencio ...
The agave pinas for the Pechuga, are roasted in a traditional method, like the clasico. The distillation process for the Pechuga, is what makes it unique. Undiluted clasico is put back in the still...
