GEM&BOLT MEZCAL IS PRODUCED BY A FOURTH-GENERATION MASTER DISTILLER IN OAXACA, MEXICO USING ESPADÍN AGAVE & FRESH MOUNTAIN SPRING WATER.
A PROCESS DEEPLY INFORMED BY HUNDREDS OF YEARS OF TRADITION.

ESPADÍN AGAVE, A STOIC PLANT POLLINATED BY BATS AT NIGHT, TAKES UP TO 10 YEARS TO MATURE UNDER THE SUN. OUR AGAVE IS HAND-HARVESTED, SLOWLY WOOD-ROASTED IN EARTH-PIT OVENS AND MASHED BY TRADITIONAL TAHONA STONE. ROASTED MASH IS FERMENTED NATURALLY IN WOODEN VATS AND DISTILLED WITH PRECISION IN SMALL COPPER STILLS.