After experiencing many sunrises throughout its life (between 7 and 35 years), the agave is ready to reproduce for the first and only time before returning to the earth. In this process, the agave channels all its energy into reproduction by growing a stalk called the quiote. Once it grows, the seeds at the top are carried by the wind and scattered across the mountains, sowing the next generation of wild agaves. To date, we have planted over 150,000 seeds from 18 different agave varieties, including Espadín, Tobalá, Sierra Negra, Mexicano, and Jabalí.

As the seed grows, each agave absorbs essential nutrients from the soil, developing a unique flavor profile. Once mature, it is topped to preserve the energy and sugars accumulated over years of growth in the heart of the agave: the piña. Mezcal Amarás pursues sustainable growth by planting an average of 7 agaves for every agave harvested. We plant on previously deforested land, using natural techniques to cultivate chemical-free agaves and balance soil nutrients.

For over 500 years, souls have kept the family tradition alive by crafting mezcal. Behind every bottle and connection is a Master Mezcalero with empirical knowledge that spans generations, filled with rituals and ancestral methods that help create a one-of-a-kind elixir. Mezcal Amarás honors the Master Mezcaleros, their heritage, and traditions. Today, we collaborate with 18 of them. We seek a long-term, honest relationship with mutual benefit, supporting them with industry and business training, interest-free microloans, and fair pricing for agave and mezcal.

Upon entering the palenque, each hand-harvested agave begins a new stage in the process of becoming an artisanal or ancestral elixir. On a bed of 2.5 tons of wood, river stones are stacked to create a large oven where about 10 tons of piñas are roasted for 3 to 5 days. Once cooked, the piñas are chopped into smaller pieces with a machete, axe, or splitter before being placed in the stone mill. A 350-kilo tahona, pulled by a horse or tractor, grinds the piñas into a fibrous agave paste called bagazo. Mezcal Amarás respects the meaning of the artisanal and ancestral methods of each Maestro Mezcalero; we do not interfere with their process, production time, or volume capacity. We respect each Maestro's traditional methods and never interfere with their process, production times or volumes.

After the milling process, the bagazo is placed in a wooden vat that holds about 1,000 liters. Water from deep wells is added to activate the magic: a 100% natural fermentation. Achieving this fermentation requires years of experience and skill: using sight, hearing, and smell, the Maestro Mezcalero can tell the exact moment when the fermented bagazo is ready. These methods are unique and rare in the world of spirits. Mezcal Amarás uses 100% natural fermentation with local bacteria. This process is chemical-free, and natural fermentation contains five times more bacteria than industrial methods. Mezcal Amarás uses local bacteria and no chemicals. Natural fermentation contains up to five times more microbial life than industrial alternatives, enhancing the flavor and aroma of each mezcal.

The fermented bagazo is placed in copper stills for an artisanal distillation process, or in clay pots when it’s an ancestral distillation. Each Maestro Mezcalero values the precise details of distillation, maintaining the ideal temperature through two variables: wood and fire. Mezcal Amarás understands the importance of how things are made and the energy in every sip of mezcal. That’s why we reaffirm our commitment to incorporating the Carbon Neutral initiative on this journey to be 100% sustainable.

Amarás connects you with years of ancestral heritage and wisdom, honoring the time and space it took Mother Nature to bring natural and physical elements together in a bottle of our mezcal. Each sip inspires love for the sun, the land, the agave and Mother Nature.