Regions and Community
We foster a sense of community among our consumers, producers, and collaborators, valuing relationships and cultural exchange.
Mezcal Los Tiliches from Oaxaca
In Oaxaca, mezcal takes shape under the sun and fire, and its reputation has made it an emblem of Mexico around the world. The Oaxacan lands give life to agaves like espadín, tobalá, arroqueño, and cuishe—plants that hold in their leaves the essence of the mountains and valleys. Distillation here is done in copper stills of Arab heritage, an art brought from distant lands and adapted to the heart of Oaxaca. With its double distillation, copper brings forth a pure and refined mezcal, where earthy and herbal notes meet in perfect harmony. Each stone oven preserves the heat and the secrets of generations, infusing Oaxacan mezcal with a strength and character that evoke the spirit of the region.
Mezcal Los Diablitos from Michoacán
In the deep lands of Michoacán, mezcal emerges with its own authenticity, born from the use of wild agaves like cupreata and inaequidens—known locally as “maguey chino” and “inaequidens,” respectively. Each plant is cared for like a treasure until the moment of its transformation. Here, distillation follows a special path: the Filipino still, a wooden relic that holds the mysticism of ancient times, allows the mezcal to be distilled in a slow and ceremonial dance. The result is an elixir with earthy and floral notes—a drink that tastes of forest and old stories. In pine vats, the agave ferments surrounded by the scent of wood, absorbing the essence of Michoacán’s land and spirit.