Artisanal Oaxacan mezcal production by master mezcalero Fernando Perez at Destileria Zurto. After agave is roasted in underground pits, a Tahona, a large 2-ton volcanic stone wheel, is used to crush and macerate the piñas. Pulled by a mule, the Tahona rotates in a circular pit, extracting sugar-rich juices and breaking down fibers into the mosto or mash for fermentation. This ancestral method retains superior flavor and fiber integrity compared to machinery and prevents the over-processing of fibers, allowing for a deeper, more earthy, and smoky flavor profile unmatched by industrial crushers. The pulp and juice are then placed in pine vats to ferment, before double distillation in copper stills.

Each bottle is hand-painted by local artists. A high-proof (48% ABV) spirit made from various agaves, including wild Jabali, Tepeztate, and Mexicano, following traditional, small-batch methods.