Manso Sahuayo

Produced from an unspecified scientific agave grown in the Jiquilpan and Sahuayo region. Locally it is also known as “Cenizo”, due to the color of the leaves, but the CRM recognizes it as Manso Sahuayo. This has been mentioned as the favorite of mezcal fans

Aroma – Cotija cheese, papaya, orange peel, grassy
Flavor – sweet agave, vanilla, mint
Cook Time : 121 hours
Fermentation time: 12 days

Ensamble Chino Manso

An Agave Sp (unspecified agave) that is cultivated from the area of Jiquilpan and Sahuayo. It is Locally referred to as Cenizo, due to the color of the pencas, but the CRM recognizes it as Manso Sahuayo. This seems to be a heavy favorite amongst agave enthusiasts.

Aroma- Sweet roasted agave, roasted pineapple, orange zest, grassy
Flavor- sweet agave, sweet mint, savory spices
Cook Time: 123 hours
Rest time post cooking: 72 hours
Fermentation time: 12 days


This particular batch was 8 tons; 4 of which were regular sized blue weber and 4 tons were criollo blue weber, all farmed and cultivated in Indaparapeo. Criollo are small heirloom agaves that have more sugar and flavor than their bigger counterparts. The aromas it gave off after cooking and the taste were amazing.

​Aroma- citrus, baking spices, custard, fresh agave, bubblegum
Flavor- delicate smoke, white pepper, cooked agave
Cook time: 168 hours
Rest time post cooking: 144 hours
Fermentation time: 288 hours

Chino Silvestre

This is all wild Agave Cupreata that we roast for much longer, and (fully matured) capon. We let the agave rest a week after roasting, used much more bagazo in the tinas for the fermentation, waited longer for it to ferment, applied only gentle touches at initiation of fermentation, and then distilled with different cuts. Overall this expression is a beautiful roller coaster.

​Aroma- lemon, evergreen forest, pine, resin.
Flavor- slightly savory, cooked agave, anise
Cook time: 168 hours
Rest time post cooking: 144 hours
Fermentation time: 240 hours


These wild and huge agave are of the inaequidens family, harvested in the hills of Cotija, Ucasiro, and Patzcuaro. These massive agaves have low brix and yield, and due to those complexities in working with Bruto we inoculate the fermentation from Pulque derived from this same maguey. For each vat of 1000 liters we fill it to about 800 liters of bagazo and water and use 40 liters of pulque for the inoculation. Bruto is also known as Alto in Michoacan. However, Cotija, where my family is from and where we have one of our vinatas the reference for Inaequidens is Bruto.

​Aroma- leather, tobacco, blueberries, soil
Flavor- sweet agave, bitter roots
Cook time: 168 hours
Rest time post cooking: 288 hours
Fermentation time: 192 hours


This agave is cultivated and wild for this expression. We roast 90 hours under ground, straight into maceration and fermentation, ferment 120 hours, and proceed to double distill.

Aroma – Clean, floral nose with hints of citrus blossom and vanilla.
Flavor – citrus notes, smooth textures, and a deft touch of wood smoke throughout the lengthy aftertaste.
Cook time: 90 hours
Rest time post cooking: None
Fermentation time: 120