ENSAMBLE Espectacular Saltacielos

In traditional artisanal production, the roasting of the agave hearts — or “piñas” — takes place in an earthen oven that holds around 300 kilograms.
Often, when the maestros mezcaleros went out into the fields, they couldn’t find enough mature agaves of a single species. To complete the batch, they would gather smaller quantities of different agave varieties, mixing what the land offered them until they reached the 300 kilos needed for the roast.

Over time, this practice evolved into a beautiful tradition of blending — not out of necessity alone, but as an expression of respect for nature’s rhythm and the diversity of the land. These field blends, known locally as ensambles, capture the essence of a particular harvest, the character of the season, and the intuition of the maestro who crafted it. Each batch becomes a singular, unrepeatable creation, a liquid reflection of place, time, and human artistry.