Produced at Rancho El Ojo, a large and bio-diverse cattle farm that focuses on regenerative farming techniques to create biodiversity and harmony. Rich, volcanic soils nourish the Cenizo agaves and 30% of the field of agave are allowed to seed and reproduce naturally. All of the agaves used are ‘capon’, meaning the quiote stalk is cut to allow the energy and sugars to be re-diverted back into the pina. The mezcales of El Ojo are crafted in Durango with an Oaxacan style, due to Master Distiller Ignacia Grivalja’s origin being from Santiago Matatlan, Oaxaca.

100% wild-grown (silvestre) Agave Durangensis ‘capon’ is harvested at 10-14 Years for optimal sugars and complexity. Pit-cooked underground with volcanic stones for 7 days. Cooked Agaves are crushed using a mule-pulled tahona. Fermentation occurs over 5 days and is activated with wild airborne yeast in open topped wooden cask with agave fibres. Distilled twice in copper stills limited to micro batches of 200L. The first distillation is done with Agave fibres. A 15-18kg Agave Durangensis will yield approx 1 litre of finished Mezcal.