Square pits that were chiseled out of the rock by Miguel Cortés and used for mezcal fermentation in the 1840s, Monica Cortes’ great-great-great grandfather.
Workers from Mezcal Tosba weeding out one of the many parcels where they are growing agaves. They have different fields for different agaves and maturation stages, that way ensuring that they will have a fresh crop of agaves during the harvesting season.
Edgar González Ramirez, one of the cofounders of Mezcal Tosba, at one of the multiple agave fields that are part of the harvesting strategies employed by the cousins to ensure a continuos supply of agave plants.
Santos Martinez from Todos Santos Mezcaleros, also known as Don Santos, starting the fire in the oven that will be used to distill mezcal produced at his palenque in San Lorenzo Albarradas, Oaxaca