Mezcal Apaluz is produced with Agave Durangensis, locally known as Maguey Cenizo. This Sierra Madre mountain agave takes 12 years to reach maturity and takes approximately 15-18kg to produce 1L of mezcal. Each agave plant is selected for harvest by multigenerational Jimadores, carried on the backs of mules out of the mountains, roasted for 3 days over volcanic rock, fermented with local spring water and double distilled in copper pot stills covered with pine. 

The desert climate and lava rock terroir yields a unique complex taste profile. Cooked for three days in a volcanic stone oven using firewood of huizache, pine, and oak, this traditional method creates mezcal with smoky character, complemented by aromas of citrus fruits, honey, and almonds. The oven is covered with sacks of pine leaf, ixtle, wet grass, and silt soil from a nearby stream. The cooked plants are hand-mashed with sharp axes and transferred to oak vats to ferment with mountain well water.