PROCESS - BNAAA MEZCAL

At BNAAA, our mezcal-making process is a dance between tradition and modernity. Each step is imbued with respect for our roots and a commitment to excellence. From agave selection to bottling, each stage is a tribute to the land of Oaxaca and the wisdom of our ancestors.

The Essence of Oaxaca

The Path to Mezcal BNAAA’s Purity

01 AGAVE SELECTION

We carefully select Espadín agave, waiting between 8 and 10 years for it to reach optimum maturity. The amount of aguamiel (sugar) in each agave determines the exact moment of harvest, guaranteeing the perfect balance of flavors.

02 The Harvest

Harvesting is an art in itself, carried out by expert jimadores who handpick only the best agave. This meticulous process ensures that only the richest and juiciest plants are used in our mezcal.

03 STONE OVEN COOKING

The agaves are slowly cooked in traditional stone ovens, infusing them with the unmistakable smoky flavor that characterizes our mezcal. This process takes several days and is essential for developing its complex flavors.

04 MILLING

After cooking, the agaves are ground using a horse-drawn stone tahona. This ancestral technique preserves the authenticity of the process and maximizes the extraction of juices.

05 NATURAL FERMENTATION

Agave juices are naturally fermented in wooden vats, where wild yeasts convert sugars into alcohol, developing BNAAA’s unique aromas and flavors.

06 DISTILLATION

Distillation is carried out in copper stills at our distillery in Santiago de Matatlán, Oaxaca, known as the “Mezcal Capital of the World.” This process is performed twice to achieve the characteristic purity and smoothness of BNAAA.

Each stage of the BNAAA Mezcal process is a celebration of tradition and excellence. From the selection of Espadín agave to bottling at our distillery in Santiago de Matatlán, Oaxaca, every step is designed to deliver an incomparable taste experience.