Lokita Mezcales are artisanal. The agave is cooked in stone-covered pits, crushed with the Tahona and distilled in small batches in alembics. At Lokita we use Espadin and other types of agave to create a wide range of natural, delicious and high quality mezcales. Lokita mezcales are fermented with endemic local yeasts. The fermentation tanks are made of pine wood. Our Mezcalero Maestro, Arturo Martinez, carefully monitors the process, regularly listening, smelling, touching and tasting the fermenting mash. We use copper stills for double distillation.