About Our

The Proccess

Since 1845

Our History

Mexcal Amanecer is a family and friends project. It is the product of multiple generations of proud mezcal producers in the lands of San Juan Sayultepec, a small town in Oaxaca.

Crop

Grown on land in the Mixteca Alta region in the town of San Juan Sayultepec in Oaxaca, our agaves go from 8 to 12 years to reach maturity.

We take care of each of our varieties (Espadin and Tobala) with its own peculiarities. We cut the leaves in the fields and cut the pineapple from the plant.

Cocción y Molienda

The pineapples are cut into quarters and then selectively placed in earth pits with hot stones covered again with earth. After 4 days of baking, the agave takes out its natural sugars.

The cooked agave is completely macerated to separate the fibers and thus prepare it for fermentation.

Fermentation

The crushed agave is placed in white oak wood tubs with spring water. We meticulously prepare the environment for fermentation and closely monitor its maturation over the next few days.

Distillation

Each of our mezcals is doubly distilled in copper and clay stills to achieve the purest and smoothest expression of the maguey.

Timeline

1845

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1903

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1967

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1989

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2003

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2017

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Today

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Meet us The process of our Mezcal

Dare to know the true flavor of a mezcal and join us in this process in which we are experts.

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