Topanito Mezcal is produced using traditional, artisanal methods at the Amantes de lo Ajeno distillery in the state of Oaxaca. Espadín agave plants aged at least seven years, along with older wild-growing agaves, are harvested and trimmed by the “Jimadores.”

Once the agaves have been collected, the piñas are roasted for 5–8 days in traditional underground earthen pits. This process creates the characteristic smoky aromas and earthy notes associated with mezcal. It also transforms the agave’s carbohydrates into fermentable sugars.

After roasting, the piñas are crushed in a traditional tahona—a large stone wheel powered by a donkey. The resulting mash of juice, fruit, and fibers is mixed with water and transferred to wooden and stone vats, where it ferments for five days using only wild yeast, creating an agave wine.

The fermented liquid is then double-distilled in traditional pot stills and, optionally, diluted to bottling strength using natural spring water. The different varieties are then bottled unaged (“joven”).