Once the agave reaches maturity a quiote (flowering stalk) rises from the heart of the plant, indicating that is ready to be harvested. The leaves are shaved off and the hearts of the agave (piñas) are taken to the palenque (distillery) to be roasted.

Once the piñas arrive at the palenque, a large fire is built in an underground pit using mesquite and encino woods native to this area. This fire heats large volcanic rocks that line the pit and act as an oven, roasting the piñas for up to six days.

The newly baked agaves are then put into a circular stone pit, then crushed using a solar powered one ton stone wheel called Tahona.

The crushed agaves are then placed in large open fermentation vats. Wild yeast in the air kick starts the fermentation process, converting the sugars into alcohol.

The liquid and fibers are then double distilled using copper pot stills. Silencio uses materials sourced from Mexico. The entire process from harvest to bottle takes roughly three to four weeks.

Mezcal El Silencio goes beyond the bottle, transforming the ordinary and disrupting the status quo.