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Knowing

The magic of tradition

The process of making mezcal has been perfected over the centuries, with traditional methods including cooking in subway ovens, grinding in tahonas or mills, fermentation in wooden vats, and distillation in copper stills. Each mezcal-producing region developed its own techniques and agave varieties, contributing to the diversity of flavors that characterize this beverage.

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Over time, mezcal evolved from being a regional beverage to being internationally recognized, gaining prestige for its artisanal production and complexity of flavors. The denomination of origin, established in 1994, protects the authenticity of mezcal, ensuring that it is only produced in specific regions of Mexico and under traditional methods.

In recent decades, mezcal has experienced a global resurgence, becoming a jewel of the cocktail bar and a symbol of Mexico’s cultural heritage. Its history, rooted in the land and marked by artisanal craftsmanship, lives on in every sip of this iconic drink.

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