This Mezcal is handcrafted in Vergel de la Sierra. This process allows to have the smoky and harmonious note. These agaves come from the many communities of San Felipe.

Mezcal Penca y Piedra, Cenizo, handcrafted in the municipality of San Felipe Torres Mochas, Guanajuato, won a Gold medal at the “VII Concurso Nacional de Marcas de Mezcal y Destilados Mexicanos 2018” of the Academia del Mezcal y del Maguey A.C., in Mexico City.

In addition to harvesting the agaves, at Penca y Piedra the farmers are taught the correct way to harvest the agave, with the objective of offering them the opportunity to sell their agave to more mezcal producers in the area.

Penca y Piedra has been recognized as one of the 33 best mezcals in Mexico by Cava Magazine's Oaxaca Mezcal Competition, in which nearly 150 mezcals participated.

Mezcal Torres Mochas, from San Felipe, is composed of members who are maguey and mezcal producers in San Felipe and belong to rural communities such as: Emiliano Zapata, El Carretón, Fábrica de Melchor, Cuartos, and San Andrés del Cubo.

The preparation of mezcal begins with the planting of the maguey Salmiana flower in the field. The agave receives certain care until it reaches maturity.

When the plant is ready, the leaves are cut off and it is transferred to the stone and earth ovens.

Once the pineapples are cooked, they are manually milled to obtain a sugary juice, which is fermented for seven days in wooden vats to produce the must.

Once the must is fermented, the product is passed to the distillation and rectification process in copper and wood stills, which is where the flavor of mezcal is generated.

This Jaral de Berrio mezcal has its roots in Hacienda Jaral de Berrio, one of the most important and oldest properties in Mexico, located in the municipality of San Felipe, Guanajuato.

The hacienda dates back to the 18th century and was one of the largest and richest in the country, belonging to the family of the Marquises of Jaral de Berrio.

The Jaral de Berrio mezcal production process follows traditional methods that have been preserved over the years. This process includes:

• Agave selection: Local agave varieties are used, mainly the Salmiana agave, known for its distinctive flavor.
• Cooking: Agave pineapples are cooked in stone or clay ovens, using firewood to provide the necessary heat.
• Grinding: The cooked pineapples are crushed to extract the fermentable juices.
• Fermentation: Agave juice is fermented in wooden vats with natural yeasts, a process that can take several days.
• Distillation: The fermented liquid is distilled in copper stills to obtain mezcal. In some cases, a double distillation is performed to refine the product.
• Aging: Some Jaral de Berrio mezcals are aged in oak barrels to develop more complex flavors.
• Jaral de Berrio mezcal is known for its unique characteristics:
  • Aroma: Herbal and fruity aromas with smoky notes resulting from the cooking process of the agave pineapples.
  • Taste: In the mouth, mezcal offers a balance between sweet and bitter flavors, with hints of cooked agave, earth and smoke.
  • Varieties: In addition to the young versions (white or silver), there are reposado and añejo varieties that have been aged in wooden barrels, providing richer and more complex flavors.

Jaral de Berrio's mezcal has been recognized both nationally and internationally for its quality and authenticity. It is appreciated by mezcal connoisseurs and lovers of artisanal beverages.