RUFINA .01
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ELIXIR OF THE GODS
100% agave espadín. With a smoked touch and the natural essence of sunlight.
RUFINA .02
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SECRET ELIXIR
Elaborated with wild agaves with 12-25 years of growth. A natural warmth with a sweet and fruity touch. Excellent for mezcal connoisseurs.
ABOUT US
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Our agaves grow in a small ranch in the Oaxacan Central Valleys. They are distilled by the hand of the best mezcalier masters of the region.
"A MAGICAL STARDUST KISSED THE ZAPOTEC LAND IN THE MOST ANCIENT NIGHT OF OUR TIMES. IT WAS THE FIRST KISS BETWEEN THE SPACE AND MOTHER EARTH...
That night, a new land was born in Oaxaca, the place where our sacred agaves create a nectar that contains the delicious romance of the first cosmic kiss.
PROCESS .01
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MAGUEY CULTIVATION
For 8 years, our agaves are bathed in sunlight and absorb organic nutrients from Mother Earth. Later, we extract the heart of the plants and cook them in a conical stone oven, which adds a smoky flavor to the magical drink.
Once the hearts of the agave acquire a brownish color, they are grinded in a Chilean tahona. This grinding system consists of a stone base in which a 500 kg circular stone turns by pulling it with a mule.
The mosto (grinded agave heart) is placed in an oak wood tub between 5 and 12 days depending on the environmental conditions. After the sugars are fermented and transformed into alcohol, the fermented mosto is placed in a copper alembic and heated with oak wood. The mosto evaporates and, when passing through the alembic's coil, the liquid condenses and becomes our mezcal Rufina.
PROCESS .02
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HOW TO MAKE GOOD MEZCAL?
The seeds of our agaves grow in soil nourished by compost and bark from our fields.
The stalks and roots are cut to obtain the agave's heart.
The heart is cooked to release its natural sugars.
The cooked heart is milled to ease the fermentation process.
The mosto is placed in an oak tub to transform the sugars into alcohol.
The ferment evaporates and condenses to obtain the sacred drink.
The mezcal is placed in a container that honors its ancestral origins.
