OUR PROCESS

It's a reflection of a mezcal community, where generation after generation has passed on their love, dedication, and knowledge to the making of mezcal.

That's why we take care of every step and every stage, because we're confident that by preserving this tradition, we bring you a taste of Mexico's cultural and culinary diversity, of which Pluma de Fenix is deeply proud.

We'll tell you how Pluma de Fenix is made.

AGAVE HARVEST

It's been at least six years since the agave began to grow, the master mezcalero harvests the agave and transports the heavy "piñas" from the steep hill to the palenque.

COOKING

In the palenque we have a conical stone oven, in which the agave pineapples are placed and the heat covers them for three days, caramelizing the sugars.

GRINDING

The sweet, cooked pineapples are taken to the "tahona" (bakery), where a strong horse pulls a heavy wheel that grinds and shreds the maguey into a fine fiber.

FERMENTATION

A mixture of agave fibers and water is immersed in a wooden tub. For 12 days, nature and symbiosis will do their work and form a "tepache."

DISTILLATION

The "tepache" is taken to a copper still where the compounds are separated, breaking up the first drop of the first distillate.

SPIRIT DRINK

The distillation is repeated, the master mezcalero, who with his experience has worked and supervised each step, has achieved it, the mezcal is ready to taste.