Our journey begins with the agave—carefully cultivated and nurtured in the biodiverse soils of Oaxaca. Each plant takes anywhere from 7 to 15 years to reach maturity, developing complex sugars and deep flavors that will define the final spirit. The land is respected as a living entity, and for every agave harvested, we plant another to ensure sustainability.

Once the agave reaches its peak, skilled mezcaleros harvest it using a coa de jima, a specialized blade used to remove the spiky leaves. What remains is the heart of the plant—the piña—rich with natural sugars and flavor potential. This process is labor-intensive and requires deep knowledge of the land and plant cycle

The piñas are slowly roasted in underground conical stone ovens, heated by oak firewood. This step caramelizes the sugars and infuses the agave with smoky complexity. The pit is then covered with earth, and the agave roasts for several days, absorbing the essence of the fire and soil.

Once roasted, the agave hearts are crushed using a wooden mallet. This traditional method ensures that only the purest agave fibers release their rich juices. Unlike industrial processes, this hands-on approach preserves the integrity of the plant’s natural flavors.

The crushed agave is transferred to wooden fermentation vats, where natural airborne yeast begins its work. This slow, open-air fermentation process can take up to two weeks, allowing the environment to impart its unique terroir into the final spirit. No additives, no shortcuts—only patience and respect for nature.

The fermented agave mash is carefully distilled in either traditional clay pots or copper stills. Clay pot distillation, a hallmark of Sola de Vega, results in a softer, more mineral-forward profile, while copper stills yield crisp, refined flavors. The result is a mezcal of unparalleled depth—ready to be sipped, savored, and celebrated.