Mictlan is our process of maturing the mezcal that we produce under our brands Lenguas Muertas, Bez Xo Imperial, Verde Embeleso and Cartografía del Curador, which consists of preparing, especially for our maturing process, several additional qualities to the usual elaboration of our mezcal, to prepare it for its burial for more than a year and that consists of the selection of the mature wild agave or capon which is cut in the waning quarter moon and leave it lying down for two weeks so that the sap of the maguey concentrates on the pineapple to transfer it to the palenque and do a double shave to eliminate all possible inoculations due to the transfer, such as animal sweat, soil, contamination, etc., as the maguey leaves are exposed due to their cutting in the place where the magueys were, later the maguey is cooked in a conical earth oven to later leave it for several weeks in the open, and then mol Distill it by hand with wooden mallets from Sabino, and ferment it in clay pots and tubs of madrea de sabino for one more week, later, since the ferment is ready, distillations are made in clay pots at night so that it does not touch the light. from the sun to the mezcal in its two distillations to immediately bottle it in its glass bottle and seal it, and store it inside a clay pot that would keep humidity and avoid contact with light to transfer them to some pits where they would be buried more than two meters deep and will remain in complete isolation for more than twelve months and that guarantees the zero penetration of light and protection against UV rays, generating a constant temperature between 13 to 15 degrees, relative humidity, absence of sound and seismic movement by the zone in which we are in Oaxaca that emulates the remuage technique that implies the periodic rotation of the bottles with more than 6 telluric movements per month on average up of 3 degrees and more than 2 telluric movements greater than 4 Richter degrees on average.