Awards-Winning Artisanal Mezcal from Oaxaca
A raw turkey is traditionally suspended over the copper alembic still during the second distillation of Mezcal con Pechuga. This unique process cooks the turkey, and as the vapors of the distill pass through the protein an undeniable richness is added to this “elixir of the gods”.
Local Oaxacans enjoyed this unique celebratory mezcal in special occasions such as weddings, patron saint days, and birthdays. Every mezcalero has their own recipe in producing this spirit.
In homage to Zapotec rituals, our 3rd generation Maestro Mezcalero refines his centuries-old family recipe into this award-winning Mezcal.
Only 78 cases of this unique small-batched mezcal was produced. The secret family recipe uses turkey, a variety of seasonal fruits, grains, nuts and local herbs. This is the first time this mezcal is available outside of Mexico.
Nose: Smoldering Campfire, Edamame, Caramelized Agave, Fresh Wax
Palate: Iron Minerals, Mango, Fennel, Black Pepper, Medium-Full Bodied
Finish: Beeswax, Fresh Espadin
This 25+ year Sierra Negra agave was harvested at full maturity, letting its penca leaves grow to a weight to 4.4 lbs (2 kilos) each. Planted in a steep hillside plot, this agave is cultivated in the high altitude of the Sierra Norte de Oaxaca. The combination of drastic temperature shifts, high elevation desert drainage, and concentrated sunlight produces a mezcal rugged and hearty in character.
This limited edition of Sierra Negra Mezcal produced only 155 cases. This is the first time this mezcal is available outside of Mexico.
Nose: Fresh Mountain Spring, Pure Agave, Pineapple, Banana Bread, Pecan
Palate: Forest Floor, Star Anise, Pineapple Hearts, Tobacco Leaf, Black Pepper, Fresh Mint
Finish: Full Bodied, High Viscosity
This wild Tepeztate was harvested at approximately 30 years of maturity from the east region of “Valles Centrales” at Santa Maria Zoquitlan.
The batch took 30 days to craft, from choosing the right mixture of wood for the roast, extended cooling periods, harvesting wild yeast cultures to the final distillation.
Every step was precisely calculated by the Maestro Mezcalero to capture the uniqueness of this agave.
This limited 300-liter batch was harvested in February, distilled in March, and bottled in August of 2020. A total of 50 cases were bottled for exportation to California.
Nose: Tropical, Funky, Nectar
Palate: Banana Bread, Parmesan Cheese, Ripe Papaya, a Hint of Szechuan Peppercorns
Finish: Bold yet Clean, Warming Finish
Maestro Celso Martinez Lopez has a family heritage of mezcal production going back a hundred years to a time when his ancestors cooked maguey in oven pits, distilled in clay pots, and fermented in the rock wells. His ancestral lands sit on the ridge “Nueve Puntas” overlooking his palenque and the town of Santiago Matatlan, the capital of mezcal.
Born into the Mezcalero way of life, he started the learning process in childhood, and with the passion passed down from his father and grandfather he was producing mezcal by the time he was a young teenager. This is the legacy and pride going into every batch distilled at his palenque.
Our products are currently available in the San Francisco Bay Area.
Below is a list of retail vendors, bars & restaurants that carry our mezcals: