JOIN US IN THIS WALKTHROUGH OAXACA AND MEET THE PEOPLE THAT MAKE GRANJA POSSIBLE
Our Maestro
Hugo Quinto
Hugo is a 3rd generation Maestro that works with ethically sourced agave from local farmers. He is driven by sustainability and is inspired to promote sustainable practices across the mezcal making community. He’d like to ensure that sustainable agave growth, production and practices are not only implemented at our Palenque, but that of those in and around the Central Valley of Oaxaca.
Our Process
Double distilled in copper stills. The first 5 liters of production, (or the heads), are separated from the rest of the distillate. The body is used for a 2nd distillation. Pine Oak Wood is not only used to heat our stills, but this is the same type of wood used for when we cook our agave.
Our Agave Espadín has a post maturation of 8 years before they are harvested. Bright sun, precise amount of rainfall and rich culture allows our Espadín agave plants to grow perfectly.
1:Grow
Agave leaves are cut using a machete and Cuña to retrieve the heart of the agave (Piña). It takes roughly 10 – 15 tons of harvested agave to make one distillation batch of our agave.
2:Harvest
We cook our Piña’s for 6 days in an earthen pit oven. We fill the oven with locally chopped Oak Wood and cover the top of the oven with soil to “roast” or cook the agave.
3:Roast
We use the traditional method of a Tahona Wheel to crush our agave. From one batch of crushed agave, it allows us to fill about 2 fermentation tubs per day.
4:Crush
We use a natural, open-air fermentation process, to attract all elements of the environment capturing floral, earthy notes from produce being grown in the region. We ferment in Sabino wooden vats for 15 days.
5:Fermentation
Double distilled in copper stills. The first 5 liters of heads are seperated, then the body is used for the 2nd distillation. The last 10 liters - the tails - are not used. Oak Wood is used to slowly heat the stills. This is the same wood we use when cooking our agave.
6:Distillation
We bring our final distillate to a bottling facility about 10 minutes away from our Palenque. Bottles are filled and all elements are applied by hand.
7:Bottling
Nomadic Farming
We have zero intention of forcing farmers to plant outside of their capacity or will, and this is why we feel our approach to making our mezcal is different. Our goal is to work with multiple local farmers to sustain demand. “Nómada” represents the idea of a nomad. Working with multiple farmers, or “Granja’s” is our solution to the unfair practices that sadly exist in mezcal making today. Granja Nómada Mezcal is an introduction to surprise and delight the end consumer with each of our expressions and delivers the opportunity to present the beauty from authentic craftmanship in producing this mezcal.
Why Granja?
Because we understand Mezcal not as product, but as a way of life. And the palenque life is the life of taking care of the land.
Why Nómada?
Because the only sustainable way for Mezcal to remain true to its nature is by respecting what the land can yield. That’s why we’ll work with annual batches produced by family owned palenques.
AUTHENTICALLY GRANJA NÓMADA
Made by hand, with love
Beneath the blazing sun, the wandering heart
finds its rhythm, seeking connection with
distant lands and ancient path.
How can we help?
