The journey begins in the fields, where generational expertise guides the harvest. Each agave is carefully inspected, its maturity and terroir-driven character evaluated by hand. Only the best piñas those grown in nutrient-rich soil and harvested at their peak are selected. Once chosen, they’re hand-trimmed with precision and respect, honoring time-honored traditions passed down through generations.

After harvest, the piñas are slow-roasted in
traditional earthen pits using a careful balance of oak, pine and volcanic
rock. Covered with agave, natural fibers, and earth, they cook gently over days
allowing the agave’s natural sugars to caramelize without overpowering them
with smoke. This time-honored technique gives Dady’O its subtle, refined less
smokiness honoring tradition, while keeping the flavor clean, smooth, and approachable.

Once roasted, the softened agave is crushed using a traditional tahona - a massive stone wheel drawn slowly over the cooked piñas. This gentle, deliberate method extracts every drop of rich agave juice and pulp without harshness or heat. The result is a full-bodied base that preserves the plant’s natural sweetness and sets the stage for a smooth, well-balanced spirit with no need for shortcuts.

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.