Artisanal Process
Our Mezcal is made through an artisanal process that has been fine-tuned through 6 generations.
STEP 1: Harvesting
Agave Espadín "Angustifolia" (matured 8 to 12 years) is hand-cut, trimmed and shredded.
STEP 2: Roasting
Piñas are slow-roasted using white oak in an underground oven for 4 to 6 days with volcanic rock. This traditional method allows the agave piñas to cook and roast evenly.
STEP 3: Crushing
The piñas rest 24 hours before being "horse-drawn" Tahona-crushed, preserving a time-honored tradition.
STEP 4: Fermentation
Agave fibers ferment in open-air oak tanks for 4–8 days with wild yeasts, guided by season and temperature.
STEP 5: Distillation
Sin Ley Mezcal is double-distilled in century-old copper stills for purity, clarity, and a smooth, traditional finish.
STEP 6: Bottling
Sin Ley Mezcal is bottled as Joven (straight from the still), labeled by hand, stamped and individually number to ensure it's purity.
