QUIJA Mezcal is made from Espadín agave, hand-harvested on the steep slopes of the Oaxacan Sierra. The agave hearts are buried in an earthen pit where they slowly roast over hot rocks. The agave are then crushed by a mechanical limestone tahona, fermented with only native yeast, and expertly distilled. The byproducts of the distillation are then upcycled into adobe bricks to rebuild earthquake damaged homes.
TASTE THE STRIKINGLY
BALANCED FLAVOR
OF SMOKE AND AGAVE
QUIJA ESPADIN FOLLOWS AN ARTISANAL PRODUCTION WITH SUSTAINABLE AND AGAVE CULTIVATION PRACTICES USING TIME-HONORED TECHINQUES.
Agave
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In the mountains near San Juan and San Luis del Rio near Oaxaca, we harvest Espadín agave at elevations up to 8,000 feet. We believe that elevation is key and have found the higher we go in the Sierra, the more elegant the resultant spirit.
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We have long-term relationships with
local farmers and purchase agave at
fair market prices.
Roasting
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Once the agave reach maturity, they are harvested and the piñas (agave hearts) are baked for four days in rock-lined pits over hot rocks, heated by intense oak fire.
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Quija uses certified wood from
sustainable tree farms.
