Granja Nomada Espadin

Hugo Quinto is a 3rd generation Maestro that works with ethically sourced agave from local farmers. He is driven by sustainability and is inspired to promote sustainable practices across the mezcal making community. His mission is to spread sustainable agave growth, production and practices throughout the Central Valley of Oaxaca. Eight year old agave plants are hand harvested, roasted in earthen ovens for 6 days, crushed with a traditional stone Tahona wheel, open-air fermented in wooden vats, and double-distilled in copper pots.