Fire and Smoke, the Soul of Mezcal

Once harvested, the piñas are taken to traditional underground conical stone ovens, where they are slow-roasted over oak firewood. This ancient method caramelizes the plant’s natural sugars, unlocking deep, complex flavors that define the spirit of mezcal. The pit is then covered with earth, trapping the heat and allowing the agave to roast for several days, infusing it with the essence of fire and soil.

This slow, labor-intensive process is what gives mezcal its distinctive smoky complexity and rich character. Unlike industrial methods that rely on steam ovens, this technique respects the ancestral way of making mezcal—one that has been perfected over generations. Every batch reflects the patience and hands-on craftsmanship that make these spirits truly unique.

At FaneKantsini, honoring this time-honored process means respecting both tradition and the land. The wood used for the fire is sourced responsibly, ensuring sustainability while maintaining the flavors that define Oaxacan mezcal. Each sip tells the story of this ancient craft, a connection between the earth, the mezcaleros, and those who appreciate the spirit’s depth and authenticity.