Their family harvests begins during full moon on May 4th - 11th of 2023.

With the harvested agave that is collected, they begin to cook the agave from May 14th-23th

Two weeks after the cooking is over, fermentation of the agave begins from June 6th-19th

Once fermentation is finalized, they begin to distillate the agave on the 20th of June. Four days after the distillation of the agave, final adjustments are made using Puntas, mezcal de cordón y comon fuerte that are done on June 24th

The harvesting of agaves was done by their family in Oaxaca in two different lands located in San Luis Amatalan. The tepeztate, coyote, and cucharillo was harvested in a land called Yegobiol. The tobala and Bicuixe was harvested in a land called chinilla.

The agaves Diego harvested for this batch were:

Tobala 100kg

Tepeztate 80kg

Cucharillo 65kg

Coyote 45kg

Bicuixe 35kg

A total of 42 liters were obtained which a 15% of that total was left for personal consumption. Leaving a selection of 36 liters that were chosen for the private batch of Tahona Mercado San Francisco