Mezcal is a traditional Mexican drink, resulting from the distillation of the agave plant. Beyond the bronco Mexico, mezcal is related to Mexican festivities and traditions steeped in rural customs and traditions.

The region of Oaxaca, in south-west Mexico, remains the heart of mezcal culture. In Oaxaca, people gather and celebrate in convites – popular festivities during which the community gathers for births, baptisms, weddings, anniversaries, birthdays, engagements, parades as well as for celebrations such as the Guelaguetza, Day of the Dead, Christmas and New Year’s Eve.

Oaxacan mezcal cannot be understood without its unique context of art and Zapotec tradition expressed in its landscapes, architecture, artesanal crafts, music, gastronomy, graphic arts, folklore and textiles.


The agave cactus is what prevails in the mezcal flavor and it is precisely in these flavors that lie its strength and complexity.

Most of the agaves used to produce mezcal come from wild plants, gathered by traditional means on steep and rugged slopes of the altiplano of Oaxaca. Only a few varieties, such as the Tequilana and the Angustifolia (Espadín) varieties are cultivated. Among the wild agaves are the Tobalá, Coyote, Tepextate, Mexicano de Lumbre, Madrecuishe and Tobasiche, each one with a distinctive flavor and unique identity.

Oaxaca State has the highest abundance in species of mezcal agaves, benefiting from exceptional geographic and weather conditions which result in a broad palette of flavors for the creation of the most delicate and subtle tones.

The agave cactus has contributed to the creation of the Mexican identity, both in terms of its distillates as well as its landscapes. It is where rural and artisanal beauty converges. It is Mexico’s gift to the world!

Learn about the different type of agaves


That is the amount of time needed for an agave to reach maturity.

While other spirits beverages have an agricultural cycle of nine to a maximum of 18 months, there are wild agaves that have a maturation cycle of 10 to 30 years!

Mezcal is the distilled beverage with the longest production process in the world. Therefore, producing a rounded mezcal involves many years of patience!


The mezcal has been traditionally stored in black clay pots or in glass “damajuanas”, to contribute to the maturation and conservation of its characteristics and properties.

Distant from the identity of mezcal, containers are being used which originally were conceived for other foreign beverages such as wine.

Our bottle is specially designed to preserve the atributes of the mezcal, and the Mexican identity associated with the drink.


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