The artisanal journey of Ultramundo Mezcal, ‘from ranch to bottle’, begins in Rancho Pelayo, nestled in the Zona del Silencio, Mexico. The process, carried out by expert Mexican hands, starts with the careful selection and hand-harvesting of mature agave hearts. These piñas are slow-cooked in traditional earth ovens, lined with volcanic stone, using mesquite and oak wood. The cooked agave is naturally fermented in underground wooden tanks, ‘tumbas’, for several days.