The secret behind the flavor of AKUL® lies within
its crafting. Each step of the way, from sowing agave to double distilling, is carried out patiently respecting Oaxaca’s mezcal tradition.


It all begins at the harvesting of agave
in our own lands at Valle de Oaxaca. This is followed by a wait of at least eight years for agave espadín and up to 20 years for some wild varieties.

It is all about giving the plants the time they need to reach the maturity that will guarantee the taste and aroma
of a good mezcal.


Harvested and cut agaves (piñas, in Spanish) are cooked in a special furnace. Sacrificio distillery’s furnace has a unique design that is patented by Master Eric Adalid. What makes

it different from other furnaces is that it reduces cooking time and mezquite and oak wood use, thus becoming a more environmentally friendly tool which also balances the smoky flavor of mezcal, resulting in a more subtle, delicate taste.


The juice of the cooked piñas is obtained by putting them in a grindstone called Tahona. In accordance with tradition,
a tired horse would pull the grindstone. We wanted to avoid animal cruelty, so we substituted it for an electrical system. The Tahona is also patented by our Master. This makes our ancestor’s processes more modern, more practical and more sustainable as they are animal- cruelty free.


Once the juice from piñas is extracted, the fermentation process begins in Sabine tree barrels added with water. This exotic wood and the water from the mountains are essential to achieve

the unique flavor of our mezcal.


After being fermented for a few days, the liquid is distilled twice in copper stills, always supervised by our maestro mezcalero. Only when he is absolutely satisfied with the resulting mezcal, does he allow for its bottling. When the bottles are labeled, the years-long process reaches its end.