Collection: dady'o Selection

Our agave is more than mature - it’s chosen for the story the soil tells. Grown in mineral-rich Oaxacan terroir and hand-selected at peak ripeness by our Maestro Mezcalero, each plant reflects the land’s character, climate, and soul. It’s a harvest that honors the earth as much as the spirit it creates.

We slow-roast each hand trimmed piña in traditional earthen pits, layered over a precise blend of oak, pine, and volcanic rock. Covered with agave, natural fibers and earth-the piñas cooks low and slow allowing the natural sugars to carmalize without overpowering them with smoke. This is where raw becomes ritual.

Using a volcanic stone tahona, we crush the roasted agave with care - extracting every last drop of flavor from both pulp and heart. This old-world method preserves the integrity of the plant and releases rich, textured sweetness that machines can’t replicate.

In open-air wooden vats, wild yeast meets agave in a slow, living fermentation process. Stirred by hand and guided by our Master Mezcalero’s instincts, each batch breathes with the elements - creating layers of flavor shaped by natural air, ambient flora, and pure, nutrient-rich water. It’s fermentation that feels alive - because it is.

Once fermentation is complete, the spirit is double-distilled in copper pot stills
under the careful eye of our Maestro Mezcalero. This slow, hands-on process refines the flavor without stripping away the character of the agave. Each batch is tasted and adjusted with precision — resulting in a clean, exceptionally smooth mezcal that stays true to its artisanal roots, with just the right balance of citrus, subtle smoke, and hints of earth.