MEZCAL PRODUCED with CULTURAL CONSCIENCE
Prolijo™ Mezcal is artfully produced in Oaxaca, Mexico. Our mission is to produce high quality mezcal without compromising for nothing and nobody.
We created Prolijo™ Mezcal to celebrate the native people of Mexico. Our brands embody the culture and traditions of a pre-colonial era when individuals leveraged plants/roots for medicinal and were self-sustaining. I'm proud of my Otomi and Purepecha heritage and want to bring the true Mexican spirits’ flavors produced with Cultural Conscience.
- Juan Peña, CEO, Co-Founder
Prolijo™ Mezcal is artfully produced in Oaxaca, Mexico. Our mission is to produce high quality mezcal without compromising for nothing and nobody.
We created Prolijo™ Mezcal to celebrate the native people of Mexico. Our brands embody the culture and traditions of a pre-colonial era when individuals leveraged plants/roots for medicinal and were self-sustaining. I'm proud of my Otomi and Purepecha heritage and want to bring the true Mexican spirits’ flavors produced with Cultural Conscience.
- Juan Peña, CEO, Co-Founder
OUR PROCESS
AGAVE: Mature Espadin, Tobala, Tepeztate & Madrecuishe
OVEN SIZE: 10 tons
COOK TIME: 4-5 days
REST BETWEEN OVEN AND MILL: 1 day
WOOD: Leña
MILL TYPE: chopped by hand with a hatchet, then fed into a Tahona
FERMENTATION VESSEL: Open air ayacahuite tinas
WATER SOURCE: Spring
FERMENTATION TIME: 5-7 days
STILL TYPE: 400 litter Copper Alambiques
DISTILLATIONS: Twice
AGAVE: Mature Espadin, Tobala, Tepeztate & Madrecuishe
OVEN SIZE: 10 tons
COOK TIME: 4-5 days
REST BETWEEN OVEN AND MILL: 1 day
WOOD: Leña
MILL TYPE: chopped by hand with a hatchet, then fed into a Tahona
FERMENTATION VESSEL: Open air ayacahuite tinas
WATER SOURCE: Spring
FERMENTATION TIME: 5-7 days
STILL TYPE: 400 litter Copper Alambiques
DISTILLATIONS: Twice