Mezcal is a traditional Mexican spirit made from the agave plant. Known for its rich history, complex flavors, and artisanal production methods, mezcal is more than just a drink; it is a cultural heritage deeply rooted in the traditions and landscapes of Mexico. Origins and History Mezcal’s origins trace back centuries, predating the arrival of the Spanish in Mexico. Indigenous peoples of Mexico were already fermenting the sap of the agave plant to produce a mildly alcoholic beverage called pulque. The distillation process, introduced by the Spanish in the 16th century, evolved this tradition into what we now know as mezcal. Production Regions Mezcal is primarily produced in Oaxaca, but it can also be found in several other states including Guerrero, Durango, San Luis Potosí, Zacatecas, Guanajuato, and Tamaulipas. Each region imparts its unique terroir, contributing to the diverse flavor profiles found in different mezcals. Types of Agave While tequila is made exclusively from the Blue Weber agave, mezcal can be made from over 30 different types of agave. Some of the most common include: Espadín (Agave angustifolia): The most widely used agave in mezcal production, known for its balanced and versatile flavors. Tobalá (Agave potatorum): A wild agave that produces a complex, often floral mezcal. Tepeztate (Agave marmorata): Known for its strong, earthy, and herbaceous notes. Cuishe (Agave karwinskii): Offers a distinct, often vegetal and spicy profile. Mexicano (Agave rhodacantha): Provides a sweet, fruity flavor with earthy undertones. Production Process The production of mezcal involves several meticulous steps, each contributing to its distinct character: Harvesting: Mature agave plants, typically taking between 7 to 25 years to mature, are harvested by skilled jimadores. Cooking: The heart of the agave, known as the piña, is roasted in an underground pit oven lined with volcanic rocks. This traditional method imparts the signature smoky flavor to mezcal. Crushing: The cooked piñas are crushed, traditionally using a tahona (a large stone wheel) pulled by a horse or mule. Fermentation: The crushed agave is left to ferment in open-air wooden vats, allowing natural yeasts to convert the sugars into alcohol. Distillation: The fermented mash is distilled, typically twice, in copper or clay stills to refine the spirit and concentrate its flavors. Aging (optional): Some mezcals are aged in wooden barrels, adding additional layers of complexity, although many are enjoyed joven (unaged). Flavor Profiles Mezcal is celebrated for its complex and varied flavor profiles, influenced by factors such as the type of agave, the terroir, and the specific production techniques used. Common tasting notes include: Smoky: A signature characteristic from the roasting process. Earthy: Reflecting the agave's environment. Fruity: With hints of tropical and citrus fruits. Spicy: Notes of pepper and other spices. Herbaceous: Green and vegetal flavors from the agave. Cultural Significance Mezcal holds a special place in Mexican culture, often associated with rituals, celebrations, and social gatherings. It is a symbol of craftsmanship, heritage, and the deep connection between the people and their land. Consumption Mezcal is typically enjoyed neat, sipped slowly to savor its complex flavors. It can also be used in cocktails, adding a unique depth to classic recipes. Traditional accompaniments include orange slices sprinkled with sal de gusano (worm salt). Our Commitment At Sagrado Ancestro, we honor the traditional methods of mezcal production, ensuring each bottle reflects the dedication, skill, and passion of our maestro mezcaleros. Our varieties, including Espadín, Tepeztate, and Ensamble, are crafted with utmost respect for the time-honored techniques that make mezcal a truly exceptional spirit.

What is the Difference Between Tequila and Mezcal? While both tequila and mezcal are traditional Mexican spirits made from the agave plant, they have distinct differences that set them apart in terms of production methods, flavors, and regional origins. Here’s a comprehensive look at what differentiates tequila from mezcal: 1. Origin and Geographic Indications Tequila: Tequila is produced in specific regions of Mexico, primarily in the state of Jalisco, as well as in certain municipalities in Guanajuato, Michoacán, Nayarit, and Tamaulipas. It has a Denomination of Origin, meaning it can only be produced in these designated areas. Mezcal: Mezcal has a broader production region, with its Denomination of Origin covering nine states: Oaxaca, Guerrero, Durango, San Luis Potosí, Zacatecas, Guanajuato, Tamaulipas, Michoacán, and Puebla. Oaxaca is the most renowned for mezcal production. 2. Types of Agave Tequila: Tequila is made exclusively from the Blue Weber agave (Agave tequilana). This singular agave variety imparts a more consistent flavor profile to tequila. Mezcal: Mezcal can be made from over 30 different types of agave, including Espadín, Tobalá, Tepeztate, Cuishe, and Mexicano, among others. This variety of agaves contributes to the diverse and complex flavor profiles found in mezcal. 3. Production Process Tequila: The production of tequila typically involves baking the agave piñas (hearts) in large industrial ovens or autoclaves, which speeds up the cooking process. The cooked agave is then crushed, fermented, and distilled, usually in stainless steel stills. Mezcal: Mezcal is made using more traditional methods. The agave piñas are roasted in underground pit ovens lined with volcanic rocks, giving mezcal its distinctive smoky flavor. The roasted agave is then crushed, often using a tahona (stone wheel) pulled by a horse or mule, before being fermented in open-air wooden vats and distilled, usually in copper or clay stills. 4. Flavor Profiles Tequila: Tequila generally has a cleaner, more straightforward flavor profile with notes of citrus, green agave, and sometimes pepper or spice, especially in unaged varieties. Aged tequilas can develop flavors of caramel, vanilla, and oak. Mezcal: Mezcal is known for its complex and diverse flavor profiles, which can include smoky, earthy, fruity, floral, and spicy notes. The wide range of agave varieties and traditional production methods contribute to its rich and layered taste. 5. Classification Tequila: Tequila is classified into five categories based on aging: Blanco (Silver): Unaged or aged for up to two months. Joven (Gold): A blend of Blanco and aged tequilas or Blanco with added coloring and flavoring. Reposado: Aged for a minimum of two months but less than a year in oak barrels. Añejo: Aged for a minimum of one year but less than three years in small oak barrels. Extra Añejo: Aged for a minimum of three years in oak barrels. Mezcal: Mezcal is classified into three categories: Joven: Unaged or aged for less than two months. Reposado: Aged for a minimum of two months but less than a year in oak barrels. Añejo: Aged for a minimum of one year in oak barrels. 6. Cultural Significance Tequila: Tequila is often associated with festive celebrations and is widely consumed in Mexico and around the world. It has become a symbol of Mexican culture and national pride. Mezcal: Mezcal holds a special place in Mexican culture, particularly in rural communities where it is produced. It is often consumed during rituals, ceremonies, and social gatherings, symbolizing tradition and craftsmanship. 7. Consumption Tequila: Tequila is commonly enjoyed in shots, mixed in cocktails (such as Margaritas), or sipped neat, particularly the aged varieties. Mezcal: Mezcal is typically sipped neat to appreciate its complex flavors. It is often served with orange slices sprinkled with sal de gusano (worm salt), enhancing the tasting experience. Our Commitment At Sagrado Ancestro, we are dedicated to honoring the rich traditions of mezcal production. Our mezcal varieties, including Espadín, Tepeztate, and Ensamble, are crafted with utmost respect for the time-honored methods that make mezcal a truly exceptional spirit. We invite you to explore the unique world of mezcal and discover the depth and complexity that sets it apart from tequila.

Sagrado Ancestro is not just a brand; it is a celebration of tradition, craftsmanship, and the rich cultural heritage of Oaxaca. What sets Sagrado Ancestro apart from other mezcal brands is our unwavering commitment to authenticity, quality, and sustainability. Here’s what makes our mezcal truly unique: 1. Deep Roots in Tradition At Sagrado Ancestro, we honor the centuries-old traditions of mezcal production. Our maestro mezcaleros are third-generation artisans from San Dionisio Ocotepec, Oaxaca, who have inherited and perfected the art of mezcal-making. Every bottle of Sagrado Ancestro mezcal carries the legacy of these skilled craftsmen, ensuring an authentic and timeless experience. 2. Diverse and Unique Varieties We pride ourselves on offering a range of mezcal varieties that showcase the rich biodiversity of agave plants: Espadín: Known for its balanced and versatile flavor profile, perfect for both mezcal enthusiasts and newcomers. Tepeztate: A wild agave that provides bold, earthy, and herbaceous notes, ideal for those seeking a more complex and robust mezcal. Ensamble: A harmonious blend of Cuishe, Tobala, Tepeztate, and Mexicano magueys, delivering a rich and layered taste experience. 3. Artisanal Production Methods Our production process remains true to artisanal methods, ensuring that every step is carried out with care and precision: Cooking: Agave piñas are slow-roasted in traditional conical stone ovens using oak wood, imparting a signature smoky flavor. Crushing: The roasted agave is crushed using a horse-drawn tahona, preserving the natural flavors and integrity of the agave. Fermentation: The agave mash is fermented in open-air pine wood tubs, allowing natural yeasts to enhance the complexity of the mezcal. Distillation: We distill our mezcal twice in copper stills, refining the spirit while maintaining its rich, artisanal character. 4. Commitment to Quality and Purity Quality is at the heart of everything we do. Our mezcal is handcrafted in small batches to ensure the highest standards. Each bottle of Sagrado Ancestro mezcal is free from additives, preserving the pure, unadulterated essence of the agave. We believe in transparency and authenticity, delivering a product that truly represents the spirit of Oaxaca. 5. Sustainable Practices We are committed to sustainability and the responsible management of natural resources. Our production methods are designed to minimize environmental impact, from water conservation techniques to replanting agave to ensure the longevity of this precious resource. We believe that honoring the land is as important as honoring our traditions. 6. A Full Mezcal Experience Sagrado Ancestro goes beyond just offering mezcal; we provide a full mezcal experience. Our unique products, such as Sal de Gusano, Sal de Chapulin, and Mezcal Gummies, are designed to complement and enhance the enjoyment of our mezcal. These artisanal accompaniments reflect our dedication to delivering a rich and immersive experience for our customers. 7. Our Vision for the Future Our vision is to share the magic of mezcal with the world, expanding our reach while maintaining our commitment to quality and tradition. We aim to introduce new customers to the wonders of mezcal and promote a deeper appreciation for this extraordinary spirit. Our goal is to enter the U.S. market, followed by Europe and Asia, bringing Sagrado Ancestro mezcal to discerning palates worldwide.

"From Distillery to Your Palate" At Sagrado Ancestro, we believe that every bottle of our mezcal carries the essence of our heritage, the dedication of our maestro mezcaleros, and the unique character of the Oaxacan landscape. The phrase "Del Palenque a tu Paladar" perfectly encapsulates our commitment to delivering an authentic and unparalleled mezcal experience directly from our distillery to your palate. From the Heart of Oaxaca Our journey begins in the palenque, the traditional distillery where our mezcal is crafted with care and precision. Nestled in the heart of Oaxaca, our palenque is where time-honored techniques meet the expertise of our skilled artisans. Here, every step of the mezcal-making process is carried out with passion and respect for tradition. Crafted with Dedication From the meticulous selection and harvesting of mature agave plants to the slow roasting in underground pit ovens, each stage of production is a testament to our dedication to quality and authenticity. The roasted agave hearts are crushed using a horse-drawn tahona, fermented naturally in open-air wooden vats, and distilled twice in copper stills to create a spirit that embodies the soul of Oaxaca. An Authentic Experience When you savor Sagrado Ancestro mezcal, you are not just tasting a drink; you are experiencing the culmination of centuries of tradition, the unique terroir of our agave fields, and the craftsmanship of our maestro mezcaleros. Every sip tells a story of heritage, culture, and the unwavering commitment to producing mezcal that is true to its roots. From Our Distillery to Your Palate "Del Palenque a tu Paladar" means that we bring you mezcal in its purest form, without compromise. We take pride in ensuring that our mezcal reaches you just as it was intended – rich in flavor, complexity, and authenticity. Whether you enjoy it neat, with traditional accompaniments like orange slices and sal de gusano, or in your favorite cocktail, our mezcal promises an exceptional tasting experience that honors its origins. At Sagrado Ancestro, our mission is to share the magic of mezcal with the world. From the hands of our maestro mezcaleros in the palenque to your glass, we invite you to join us in celebrating the timeless tradition and exquisite taste of artisanal mezcal.

Sagrado Ancestro Mezcal maintains one of the oldest mezcal production methods: artisanal. With the collaboration of Maestros Mezcaleros and their traditions of more than 3 generations. Mezcal, with its rich heritage and complex flavors, is produced using various methods that significantly influence its character. The three main production styles are Artisanal, Ancestral, and Industrial. Each method reflects different levels of tradition, craftsmanship, and technology. Here’s an in-depth look at what sets them apart: 1. Artisanal Mezcal Artisanal mezcal strikes a balance between traditional techniques and some modern practices, preserving the essence of mezcal while allowing for greater consistency and scale. Key Characteristics: Agave Cooking: Agave hearts (piñas) are typically roasted in traditional underground pit ovens lined with volcanic rocks. This method imparts the signature smoky flavor characteristic of mezcal. Crushing: The roasted agave is crushed using a tahona, a large stone wheel pulled by a horse, mule, or ox, or in some cases, a mechanical crusher. Fermentation: The crushed agave is fermented in open-air wooden vats, which allows natural yeasts to interact with the agave mash. Distillation: Distillation is usually done in copper stills, although stainless steel or clay pot stills may also be used. The use of copper helps in refining the flavor profile of the mezcal. Flavor Profile: Artisanal mezcal is known for its rich, complex flavors with smoky, earthy, fruity, and floral notes, reflecting the traditional methods and the specific agave varieties used. 2. Ancestral Mezcal Ancestral mezcal adheres to the oldest, most traditional production methods, ensuring that every step honors the historical practices passed down through generations. Key Characteristics: Agave Cooking: Like artisanal mezcal, agave hearts are roasted in underground pit ovens, giving the mezcal its characteristic smokiness. Crushing: The agave is crushed manually using a mallet or by a tahona pulled by animals, maintaining the traditional, labor-intensive methods. Fermentation: The agave mash is fermented in natural containers such as hollowed-out tree trunks, clay pots, or stone pits, which adds unique microbial influences and flavors. Distillation: Distillation is carried out in clay pot stills, a method that dates back centuries. This process imparts unique earthy and mineral qualities to the mezcal. Flavor Profile: Ancestral mezcal offers a deeply traditional flavor experience with pronounced smoky, earthy, and mineral notes, often considered more rustic and complex than other types. 3. Industrial Mezcal Industrial mezcal leverages modern technology and large-scale production techniques to meet higher demand, often at the cost of traditional flavors and authenticity. Key Characteristics: Agave Cooking: Agave hearts are cooked in large industrial ovens or autoclaves, which significantly speeds up the cooking process but reduces the smoky flavor. Crushing: Mechanical crushers or shredders are used to process the cooked agave, allowing for more efficient and higher volume production. Fermentation: Fermentation takes place in stainless steel tanks, often with the addition of commercial yeast to control and expedite the process. Distillation: Distillation is conducted in large, industrial stainless steel stills, which ensures consistency but may strip away some of the nuanced flavors. Flavor Profile: Industrial mezcal typically has a cleaner, less complex flavor profile, with minimal smokiness and earthiness compared to artisanal and ancestral varieties. Choosing Your Mezcal The choice between Artisanal, Ancestral, and Industrial mezcal depends on what you value in your mezcal experience. Artisanal and Ancestral mezcals offer richer, more complex flavors and a connection to traditional craftsmanship, while Industrial mezcal provides consistency and accessibility for larger markets. At Sagrado Ancestro, we are dedicated to preserving the time-honored methods of mezcal production. Our artisanal mezcal reflects the dedication, skill, and passion of our maestro mezcaleros, offering you an authentic and exceptional mezcal experience that honors our rich heritage and the true spirit of Oaxaca.

Sagrado Ancestro can be purchased online at www.sagradoancestro.com (at the moment only in Mexico)