In the heart of Logoche, Miahuatlán, where the red and rocky tierra colorada nourishes the agave, Tomás García Cruz and his sons cultivate their maguey with a passion that is palpable in every sip of their mezcal. The family’s dedication to traditional methods and natural ingredients results in a spirit that is both authentic and exceptional.
After a six-day rest following the harvest, the agave is slow-cooked in a conical earthen oven over mesquite wood for five days, infusing the hearts with the smoky essence of the land. A brief rest period of 3-4 days allows the flavors to mature before the maceration process begins, where machetes and mechanical shredders work in harmony to prepare the agave for fermentation. Harnessing the power of native yeasts, the fermentation takes place in nine 1200L Montezuma cypress sabino wood vats, starting with a 48-hour dry fermentation and culminating in an eight-day wet fermentation. This natural process ensures a depth of flavor that is unparalleled.
The distillation is performed twice in copper pot stills, capturing the purest expressions of the heads, hearts, and high-proof tails. The final composition is a testament to the family’s expertise and the quality of their craft. With a generous batch size of 940L, Tomás García Cruz and his sons offer a mezcal that is both abundant and refined, a true homage to the traditions of mezcal production.
