We are a company founded to spread traditional Mezcal in Europe. Based in Brussels, Belgium, we have an extensive variety of Mezcales from all over Mexico.

The term mezcal comes from the Nahuatl mexcalli, which means “cooked maguey”, from metl “maguey” and ixcalli “cooked”; It has been part of our culture since pre-Hispanic times, all agave distillates were called Mezcal, for example Tequila was called “Mezcal wine from the Tequila Region.” Its important to mentioned  that exists traces of distillation instruments dating back to 400 BC have been found in Tlaxcala. which further try to proves that distillation existed before the arrival of the Spanish.

Although it is produced in a large part of the Mexican Republic, the designation of origin includes only 9 states:

1-Oaxaca

2-Guerrero

3- Michoacán

4-Guanajuato

5- San Luis Potosí

6-Puebla

7-Zacatecas

8-Durango

9-Tamaulipas

Agave Spirits in general have the following process:

1- Jima (Harvest of the maguey)

2- Cooking

3- Grinding

4- Fermentation

5- Distillation

There are 3 types of production:

– Industrial (Autoclave cooking, which are steel pots, juice extraction with steam in diffuser, fermentation with additives, distillation in columns).

– Artisanal (Cooking in masonry or stone ovens wood fire loaded, grinding in a mechanical mill or rock mill called Tahona, natural fermentation in wood or cement vats, distillation in copper or steel).

– Ancestral (Cooking in an stone oven wood fire loaded, manual grinding with an axe or mallet, natural fermentation in wood or cement vats, rock cavities or animal skin and distillation with clay.

Our company only focuses on Artisanal and Ancestral products.

The magic of Mezcal lives in its varieties and diversity of magueyes (agaves), each state has its own native magueyes (endemic, which do not exist in other states) and each one has its own flavor and aroma, creating a magical infinite number of experiences. Exists around 200 maguey varieties, of which more than 70% are native to Mexico. Try some of our versions, tour Mexico through its flavors and fall in love with your favorite expresion:

  • Maguey BRONCO from the Guanajuato region, scientifically known as Salmiana agave, takes about 17 years to be harvested.
  • Maguey AZUL from the Guanajuato region, scientifically known as Tequilana Weber agave (Yes, the same as the Tequila but with Mezcal process), takes about 7 years to be harvested.
  • PECHUGA from the Guanajuato region, it is an «Ensamble» (mix of two agaves) scientifically known as Tequilana Weber and Salmiana agave, this product its very special, its used in ceremonial way in México and its distilled with fruits and take that flavors in the spirit.
  • Maguey TEPEZTATE from the Oaxaca region, scientifically known as Marmorata agave, takes about 27 years to be harvested.
  • Maguey TOBALÁ from the Oaxaca region, scientifically known as Potatorum agave, takes about 15 years to be harvested.
  • Maguey CHINO from the Michoacán region, scientifically known as Cupreata agave, takes about 12 years to be harvested.
  • Maguey CIMARRÓN from the San Luis Potosí region, scientifically known as S. Crassispina agave, takes about 14 years to be harvested, its a sub species of the Salmiana.
  • Maguey VERDE from the Zacatecas region, scientifically known as S. Crassispina agave, takes about 14 years to be harvested, its  a sub species of the Salmiana.
  • Maguey TOBALÁ from the Puebla region, scientifically known as Nuusaviorum agave, takes about 17 years to be harvested, its a sub species of the Potatorum.
  • Maguey CASTILLA from the Durango region, scientifically known as Applanata agave, takes about 10 years to be harvested.
  • Maguey CENIZO from the Durango region, scientifically known as Duranguensis agave, takes about 13 years to be harvested.
  • Maguey AMOLE from the Tamaulipas region, scientifically known as Americana agave, takes about 13 years to be harvested.