The first Mezcal in Oaxaca

We only produce small craft bratches of Mezcal, using agaves cultivated in our land, and taken care of for a long time under the sun of Oaxaca.

Our Mezcal available in Japan

Espadín Joven

Artisanal mezcal at 42%. Made with 8–10-year-old Espadín agaves, cooked in an earth pit, tahona-milled, and naturally fermented in wood, revealing subtle herbal, sweet, and mineral notes.

Espadín Capón

Artisanal mezcal at 45%. From Espadín capón agaves matured in the field for 10 years, then stored in glass for over 6 months to refine its profile. It offers intense cooked agave, citrus, and light spiced notes with a smooth finish.

Espadín Pechuga

Triple-distilled mezcal at 47.5%. Made with Espadín agave, seasonal fruits, and creole chicken breast. Crafted once a year, it reveals citrus, fruit, mild spice, and hints of chamomile.

Our Mezcal
available in Japan

Espadín Joven

Artisanal mezcal at 42%. Made with 8–10-year-old Espadín agaves, cooked in an earth pit, tahona-milled, and naturally fermented in wood, revealing subtle herbal, sweet, and mineral notes.

Espadín Capón

Artisanal mezcal at 45%. From Espadín capón agaves matured in the field for 10 years, then stored in glass for over 6 months to refine its profile. It offers intense cooked agave, citrus, and light spiced notes with a smooth finish.

Espadín Pechuga

Triple-distilled mezcal at 47.5%. Made with Espadín agave, seasonal fruits, and creole chicken breast. Crafted once a year, it reveals citrus, fruit, mild spice, and hints of chamomile

¿What sets our Mezcal apart?

Quality standards

Small production with selected agaves.

Unique flavor

Stemming from dedication and care in cultivation.

Tradition and culture

We follow the traditional recipe of our ancestors.