An ancient art
Every stage, from the agave field to the bottle, follows techniques handed down for generations in Santiago Matatlán, Oaxaca.
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Sowing
Xhigabaa begins with Agave angustifolia, known as Espadín: resilient, adaptable to many soils and climates, and rich in the sugars it gathers over nearly a decade. Our Espadín matures for seven to eleven years, which makes it a more sustainable choice for continuous production than slower wild varieties.
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Jima
When the agave reaches maturity, the jimador cuts away its leaves with a coa to free the heart of the plant, the piña.
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Cooking
The piñas are placed in a conical stone oven dug into the earth and cooked slowly over heated stones. This is where Xhigabaa gets its distinctive smoke.
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Milling
The cooked agave is crushed in a tahona: a great stone wheel, traditionally pulled by a horse, that turns it into sweet, fibrous pulp.
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Fermentation
The pulp rests in wooden vats with water and ferments naturally for days or weeks, depending on the weather and the maestro’s judgment, becoming the mosto.
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Distillation
The mosto is distilled in copper stills. The maestro keeps only the heart of the run and refines it into a complex, balanced spirit.
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Bottling
The finished mezcal, a joven or blanco, is bottled unaged in a clear Bordeaux‑style bottle.
