Sustainability isn’t a trend for us, it’s a guiding principle behind every decision we make, rooted in generations of working the land with respect and purpose. We call it a ‘Ranching State of Mind’ — a way of thinking that ensures our land will be able to provide for generations to come.
Each year, we plant 1,500 to 2,000 mesquite trees on our ranch, as these trees provide the fuel for our ovens. The mesquite are carefully pruned, not cut down, and this wood is then left to season for nearly a year before being used. This is a precious resource, which is why we carefully plan our production so we can keep the ovens hot between roastings to use as little wood as possible.
It’s not just about being careful with what we use, it’s also about regeneration, and how we treat our land. Every drop of waste liquid from distillation is treated naturally by the sun, to ensure the groundwater remains pure and the ecosystem thrives. The left-over fibres, (bagasse), are also treated by the sun before being combined with ash from the ovens and manure to create a nutrient-rich fertilizer. Even the discarded pencas, that are cut away from the piñas during harvesting, are plowed back into the fields.
The land only thrives if the wildlife does too. For this reason we allow a portion of our agave plants to grow to flower, in turn feeding migrating bats that play a crucial role in pollinating our agave and preserving healthy genetic diversity.
Within every step of our production process, we aim to be good stewards, and give back to our land. Because sustainability isn’t just something we do, it’s who we are.
Our team is another highly valuable resource we need to consider. For this reason, the piñas are lowered into the ovens with the assistance of cranes, not one by-one-by hand, to reduce the stress and strain on the production team.
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