Distilled and bottled in Mexico from the agave plant according to centuries-old tradition and technique. The authentic Mezcal with the worm in the bottle. A unique taste...and a strong appeal to today's trend-setting drinkers. The famous worm lives in the agave plant and are hand-harvested during the rainy summer season. They are stored in mezcal, drained and sorted, and placed in bottles near the end of the process. The worm is what makes mezcal unique, it is added as a reminder that it comes from the plant from which the alcohol is made.

The long, pointed-leafed agave must be allowed to grow for a minimum of eight years before it is plucked from the earth and its pineapple-like core is separated. The cores of hundreds of agave plants are baked in a sunken pit for a few days, then mashed with a horse-drawn grinding wheel. The mashed remains are put in a huge barrel with water to ferment, followed by distillation in clay or bronze tanks covered by dirt and heated by logs. Steam passes through ducts and the condensation yields mezcal. In contrast, tequila also uses the baked cores. A sweet juice is then extracted by steaming and compressing the cores. The juice is fermented for several days and then distilled at low proof, and then double or even triple distilled.