MEZCAL LOCAL

It´s where you´re at

42% Alc. Vol.

Agave pechuga

Mitla Oaxaca

Copper Alembic Still

Cooked with oak,
pine and river stone

100% Agave

Double distillation

Agave Angustifolia
Haw (Espadin)

Conical underground oven

Apple, peach,
banana and orange

PRODUCTION PROCESS

This is the process that Mezcal Local goes through to see the light. Nourishing hands make this a product of history every step of the process with a unique essence, friendly and light... a Mezcal Local.

CULTIVATION

Mezcal Local®’s agave cultivation lasts 10 years. The soil, the temperature and the rainfall are conditions that will determine the first tinges of flavor.

cultivation
harvest

HARVEST

When the plant arrives to its maturity, the plants’ leaves are removed leaving the agave hearts bare and uncovered.

COOKING

The agave heart is cooked underground with selected wood and river rocks, reaching temperatures above 800 ° C. The oven is fully sealed for 72 hours.

cooking
fermentation

GRINDING

Once cooked, the agave is cut and transferred to the Egyptian mill where the pulp and fiber are extracted.

FERMENTATION

The crushed agave is placed in wooden barrels for 10 days,the required time for the plant sugars to concentrated.

distilled
harvest

DISTILLED

The liquid is transferred to copper stills, where a combination of selected Mezcal Local® fruits is added. For higher purity, the product is distilled twice

The Best kept secrets of the Central Valleys.

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(+52 55)  1555 9550
ext. 3053