Meteoro is a high quality hand-made mezcal, rigorously crafted according to ancient Oaxacan traditions. Hand-picked agaves are cooked in earthen oven pits with red-hot river stones, previously heated with mesquite wood, hence the smoky flavor. After several days of cooking, the roasted pines are crushed with a huge, mule-drawn stone called “tahona”. Fermentation occurs naturally in wooden vats, by airborne bacteria. No yeasts or artificial methods are ever applied. Meteoro is then twice distilled in copper pot stills and leveled down to 45% alcohol volume.