In the tiny village of San Miguel Ejutla in the central valley of
Oaxaca, a co-operative comprised of 20 families (Integradora
Comercial de Ejutla) is
committed to sustainable, fair trade mezcal production the same way it’s
been done
by their ancestors for nearly
two centuries. Underground wood-fired pits, donkey-pulled tahonas
(stone-wheel mills),
fermentation in wooden tanks and
small-batch distillation in copper alembics punctuate a process that
has been
and remains the life’s work of
these mezcaleros, with the same care and attention to detail reflected
in
each and every bottle.