Handcrafted from beginning to end
NAN DOB artisanal production process starts by respecting the lifetime of the agave plant, harvesting until she is ripe, patiently waiting from 7 to up to 25 years. Each agave pine is cooked for about 144 hours in a prehispanic earth oven, in between the smoldering woods of mezquite, ocote and encino trees. The cooked agave is then macerated by a horse on a traditional stone mill. After days of hard work, the fermentation begins, taking up to 3 weeks, until the fibre is distilled into a copper pot. NAN DOB is distilled twice and filtered to produce its unique smooth smoky flavor.
Meet Rogelio
This is Rogelio Sernas, the master distiller behind every NAN DOB bottle. His family has been producing mezcal for four generations. Rogelio began his journey as a master distiller during highschool, where we had to take over his dad's palenque after he suffered from an accident. He remembers growing up hearing his grandfather's stories the secrets of the agave, how to treat her right and respect her soul. Today, Rogelio is keeping his family tradition alive and adding his own innovative approach to each batch of NAN DOB.