Protected Designation of Origin

The misionero mezcal... Art, culture, tradition and heritage, they conjugate in the elaboration process of misionero mezcal, originary from Santiago Matatlan, in Oaxaca, Mexico, with a very characteristic flavor, scent and sensations.
The elaboration of this spiritual drink its an artesan process, from the heart of the agave to its destilation on a copper still. The cook its made on a stone oven down below the earth, with oak wood pieces, Its cooking duration is about 72 hours.
The grinding is with a chilenian wood grind made of quarry rocks pulled by horse.
The fermentation is carried out in open air wood barrels, its a natural fermentation with yeast that live in the environment the fermentation time depends completely on the environment temperature it can take up to 7 to 12 days being a traditional and artesan process that maintains as a zapoteca heritage that was a prehistoric culture.

The destilation is carried on copper stills each of them are 350 litters the first destilation leaves musts and bagasee and tepache (fermented maguey juice).
In the second destilation we get the ordinary mezcal, and then we get the heads, heart and tails, using only the heart to be packed.
The enterprise was founded in 2006, nevertheless the mezcal production bye the Mendez Blas family it’s been going on since the 30’s being actually the 4th mezcal producers generation keeping the ancestral tradition that is been heritaged for generations , taking care of the quality and being compromised with the cultural preservation of the mezcal.