Phaenomenon Metamorphosis is our most ambitious project to age the mezcal that we produce under our Lenguas Muertas, Bez Xo Imperial, Verde Embeleso and Cartografía del Curador brands, which mainly consists of taking the mezcal and packaging it in a glass bottle, which was measured in resistance to prevent the bottom of the sea from breaking it, later it is corked and sealed to prevent any seepage of seawater and submerge it 30 meters deep on the coasts of Puerto Escondido and Huatulco in our underwater cellar, where we try tos the absence of light, protection against UV rays, the Ph and salinity of the sea are measured to determine sea currents, the absence of sound is sought, pressure changes mainly in the bottle cap, low and high constant temperatures, as well as a massage of the tides by the forces of the waves, the influence of the tides, the great energy that exists under the sea and the kinetics that emulates the remuage technique that implies the periodic rotation of the bottles, weightlessness , the minimal presence of oxygen, and mainly the Microvibrations that are stimulated even more by the seismology of the place, since we are in the tectonic plate of cocos which in turn is surrounded by four plates such as the Pacific, Nazca, North American and the Caribbean plate being the area with the highest seismology in the Mexican Republic. The microvibrations caused by the hydrodynamic resistance of the bottles to the currents and the colonization of marine life are the most important part of this aging process, which technically generates a molecular erosion that unfolds the flavors,this does that the partial pressure of oxygen inside the bottle changes, and is greater inside than outside, together with the lower gravity, which facilitates the evolution processes of mezcal, as well as the climates that correspond to coastal areas or near the sea that present low thermal oscillations, due to the moderating or softening effects of the water mass, which generates a chemical change in the structure of the mezcal, under the understanding that ehe mezcal has approximately 85 components that are classified by their chemical nature into acetals, organic acids, alcohols, ketones, aldehydes, esters, phenols and terpenes, the most abundant groups being alcohols, esters and acids, the latter generally concentrating the compounds that register aromatic notes, so that under this process a greater complexity is achieved, persistence in both flavor and aromas, body, smoothness, and in all the qualities of the mezcal, exponentiating them. A large team of scientists and external advisors participates in this project, as well as university researchers from the Universidad del Mar in Puerto Angel, Oaxaca, and professional divers who actively participate in this project, in order to taste the best mezcal in Mexico.