Agave

For our production, we use 6- to 7-year-old Espadín agave from Tlacolula de Matamoros, a neighboring region 45 minutes from Oaxaca.

Cooking

The agave hearts are slow-cooked in a traditional underground stone pit for 4 to 5 days, developing their sweetness and smoky depth.

EXTRACTION

Once cooked, the agave is crushed with a tahona—a traditional stone wheel pulled by a motor—a process that takes between 8 and 12 hours.

FERMENTATION

Fermentation takes place in open-air wooden vats for 7 to 9 days, allowing the region’s wild yeasts to naturally interact with the mash, imparting complexity and unique layers of flavor.

DISTILLATION

The liquid is distilled twice in copper stills, ensuring purity, balance, and refinement.

Mixing

After the mezcal and chamoy are each prepared separately, they are mixed in precise proportions to create Amai 7, achieving its balanced profile and signature sweet-spicy character.