MEZCAL

MEZUL

MEZCAL

MEZUL

MEZCAL

MEZUL

MEZCAL

MEZUL

Many moons ago, the ancient gods pitied humans for they had fare and wealth, but nothing to warm their hearts.

By decree of Mayahuel, the Aztec goddess of agaves, the gods bestowed mortals the privilege of experiencing the pleasures of her plant's sweetest nectar.

Mayahuel’s magical succulent from the highlands of Mexico has since provided humanity with instant connection to mother earth and the most important joys of life.

Many moons ago, the ancient gods pitied humans for they had fare and wealth, but nothing to warm their hearts.

By decree of Mayahuel, the Aztec goddess of agaves, the gods bestowed mortals the privilege of experiencing the pleasures of her plant's sweetest nectar.

Mayahuel’s magical succulent from the highlands of Mexico has since provided humanity with instant connection to mother earth and the most important joys of life.

Many moons ago, the ancient gods pitied humans for they had fare and wealth, but nothing to warm their hearts.

By decree of Mayahuel, the Aztec goddess of agaves, the gods bestowed mortals the privilege of experiencing the pleasures of her plant's sweetest nectar.

Mayahuel’s magical succulent from the highlands of Mexico has since provided humanity with instant connection to mother earth and the most important joys of life.

Many moons ago, the ancient gods pitied humans for they had fare and wealth, but nothing to warm their hearts.

By decree of Mayahuel, the Aztec goddess of agaves, the gods bestowed mortals the privilege of experiencing the pleasures of her plant's sweetest nectar.

Mayahuel’s magical succulent from the highlands of Mexico has since provided humanity with instant connection to mother earth and the most important joys of life.

PROCESS

PROCESS

We select ripe agaves aged between 8-10 years from Oaxaca and Zacatecas. Each agave is cut, grounded, and baked underneath rich mountain soil for five days. It is then fermented in wood vats for about a week before being distilled twice in copper stills.

We select ripe agaves aged between 8-10 years from Oaxaca and Zacatecas. Each agave is cut, grounded, and baked underneath rich mountain soil for five days. It is then fermented in wood vats for about a week before being distilled twice in copper stills.

TASTE

Our Blue Weber mezcal brings a sweet and mellow flavor that complements the robust earthy notes of roasted agave from our more traditional blend of Espadín mezcal from Oaxaca. This blend is the perfect introduction to mezcal: smooth and unique to have by itself but also perfect for a fresh cocktail.

Our Blue Weber mezcal brings a sweet and mellow flavor that complements the robust earthy notes of roasted agave from our more traditional blend of Espadín mezcal from Oaxaca. This blend is the perfect introduction to mezcal: smooth and unique to have by itself but also perfect for a fresh cocktail.

FROM NATURE TO NATURE

FROM NATURE TO NATURE

We contribute 10% of our profits to rebuild the ocean’s coral reefs. Learn more at:

GROUND YOUR SPIRIT

jose@mezcalmezul.com