At Perro Verde, innovation and craftsmanship shape every part of the process. The art of taking time to make sure things are done right.

Our agave nursery secures the future of both Espadín and wild Tobasiche through an active replanting program. We use time-honored methods—slow roasting in a pit oven, cold fermentation in pine-wood casks, copper still distillation, and zero additives—refined to control every step of the way.

At the same time, we care for the environment with energy-efficient tools: our gas-ignited oven ensures even heat distribution through the lava rocks for precise cooking and a smoother mezcal. This system also reduces wood usage by 90% and decreases smoke exposure for workers. The palenque itself is built on a slope, allowing the process to flow downhill naturally and efficiently. Water and agave fibers are treated and repurposed as natural fertilizer and irrigation.

From field to distillation, every step reflects our commitment to sustainability, innovation, and craftsmanship.