Topanito Mezcal is crafted in artisanal tradition by the Amantes de lo Ajeno Distillery in the state of Oaxaca. Espadín agaves with a minimum age of seven years as well as older, remotely growing wild agaves are being harvested and trimmed by the Jimadores. After collection from plantations, these agave hearts are being roasted for 5 to 8 days in earth pits. Besides the main function of transforming carbohydrates into fermentable sugars, this intense process is essential for providing Mezcals’ distinctive smoky and earthy character. Thereafter, the cooked agave hearts are crushed and shredded in a traditional Tahona - a stonewheel mill operated by a donkey.

The mash of fibres, fruit and juices is watered and put into open vats made of wood or stone. For a period of five days, wild yeasts enable the fermentation of the mash into agave wine, which is then double distilled. For becoming Topanito Mezcal the distillate is diluted with natural spring water and finally bottled “joven” (unaged)