From the harvest to the bottling

OUR PROCESS

With the family tradition of Don Tacho and his sons Joel and Laurentino, we work in Santiago Matatlán, Oaxaca, town known as...

"The Mezcal Capital of the World"

Cocción

Cooking

During 3 days in a wooden oven made from mezquite

Molienda

GRINDING

In a traditional tahona pulled by a horse for the extraction of must

Fermentación

FERMENTATION

Natural, without added agents in pine wood tubs

Doble destilación

Double Distillation

In a copper still or cement for our ancestral Mezcal

All our

Products

"The artisan Mezcal that rests inside a spectacular jaguar head"

January 29, 2019

SaboraMX

Family is forever, as is the taste of a good Mezcal

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January 29, 2019

OZ magazine

@mezcalmitrerepresenta la fusión del México contemporáneo y elegante, con el artesanal y tradicional.14w

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