THE CHILDREN OF MAYAHUEL

The legend says Mayahuel, the goddess of fertility, was converted into the sacred Agave and when lightning struck, her heart was burned emerging from it, providing distilled liquor for the good of men.

In fact, the Mezcal is the result of the transculturation between Mesoamerican, Spanish and Arab cultures.

The word Mezcal has its origin from the Nahuatl words "Metl" (Agave) and "Ixcalli" (Cooked) its literal meaning is "cooked Agave". For Mesoamerican cultures, Agave has been a source of food, clothing, medicine and construction material, and the Agaves were used by these cultures to produce fermented beverages that were limited to religious rites dedicated to important gods and their use was restricted to Religious elites and priests.

With the arrival of the Spanish in Mexico, distillation processes were improved using the "copper alembic", which was culturally appropriated by the Spanish during the almost 800 years of Arab occupation in the Iberian Peninsula.

Over time, the use of alcoholic beverages spread to other social strata and Agave-based distillate production techniques were adapted to different regions, cultures and communities. Thus, the use of the Mezcal was integrated into the festivals, religious rituals, gastronomy and customs of the Mexican people, becoming an integral part of them. This process is known as "historical taste".

In each sip of Mezcal you will find the work of many families who by inheritance and tradition dedicate themselves to this noble work. Mezcalero is the alchemist of the Mezcal, the person who has learned from generation to generation to make this mystical drink and who owns the "historical taste".

By buying a 100% Agave handcrafted Mezcal, identifying the species used and its geographic origin helps the value added to remain in the producing regions and recognizes the work of the small producers that generate jobs in their regions, maintaining a fair and sustainable trade for environment.

TIME AND PATIENCE

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THE INDUSTRIAL ERA

Haste is no friend of good mezcal: out of all the species of magueyes, or agaves, which are used to distill this drink in eight regions in Mexico, only the“espadin” variety is easy to cultivate, and it takes seven years to reach maturity.  The rest of varieties grow wild in the mountains and can take up to 35 years to reach maturity.

There are many common misconceptions about mezcal. One of the most common is that mezcal is a type of tequila, when in fact, tequila is a type of mezcal, meaning that mezcal is in a way the father of tequila.

Despite having the same origins as Mezcal wines, there are many differences between the two, not only in the denomination of origin, certifications and rules but also in the processes of elaboration, commercial cultivation and above all, their different reputations.

While Tequila is exclusive to the Tequila region in the state of Jalisco, its production is limited to the use of the "Tequilana Weber" Agave.

Mezcal has traditionally been produced by generations of Maestros Mezcaleros in the states of Oaxaca, Guerrero, Durango, San Luis Potosí, Zacatecas and some municipalities of Puebla, Guanajuato and Tamaulipas, and the varieties of Agave used for its production are varied and are mostly wild.

Another of the big differences is related to the production process. Tequila is subject to industrial production standards that can see up to 49% added sugar and aggressive mono cultivation practices. The Mezcal has survived until today as the product of handcrafted, sustainable production.

This combination of factors means that each batch of Mezcal produced is different and special, not only because of the time the plant takes to be harvested, but because of the dedicated elaboration of the Maestros Mezcaleros and their families who have passed the ancestral production techniques and knowledge down from generation to generation until the modern day.

Mezcales produced nowadays follow similar product processes. What makes them different is the diversity of Agaves, cooking materials, ovens and techniques used. This means that each batch produced is unique in flavors and aromas. We can say that some of the basic requirements that a Mezcal must meet are:

• Do not use any chemical in its preparation and fermentation.​

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• That the minimum alcoholic strength is 45 degrees, depending on the region where is produced.

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• Have Agave odor and taste perfectly defined and intense.

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• It is relevant to the traditions of the place of origin.

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• Have a social function in parties and gastronomy in the community of origin.

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• Production must be limited.