Our Mezcaleros Masters, Joel Santiago and Ricardo González, verify and take care of all the agave fields, so that in the  moment of their collection are in unbeatable conditions,  For the production of our mezcals, they comply with the highest quality in all its elements.

Each one of the agaves that we select is made manually, so that each of our varieties can give life to Caye Chenu, our agaves have a maturation time  between 8 and 17 years, this depending on the varietal.

The agaves are cut by hand until leaving the heart  intact agave and does not lose its properties, and thus , give Caye Chenu mezcal a great body and unmatched flavors.

Our cooking process  It happens in a traditional way, a stone oven in a conical shape  does its job by cooking our agaves with mesquite  and oak, for a period of 4 to 8 days.

Our grinding is carried out by the traditional method of Tahona stone pulled by a horse, with this the best flavors are extracted by hand.

Once the agave is ground, we place it in oak wood vats, in which it undergoes the fermentation process.  natural until it reaches its optimum point.

All our varieties are subjected to a double distillation , in copper stills, a perfect and unique touch  of the artisanal process, this allows our mezcals to highlight the notes of the authentic traditional Oaxacan flavor.

All our products are packaged and labeled manually, under the best standards  and hygiene processes and denomination quality  originally.