Skip to content

One valley.
Three mezcals.

Somos Pecadores and Sabia Maria are made at one family palenque in San Luis del Río, Oaxaca, and imported directly for the UK trade.

Follow the bottle
back to the field.

The road sign at the entrance to San Luis del Río: Bienvenidos a San Luis del Río, Pueblo del Mezcal Ancestral

The road in

Bienvenidos a San Luis del Río.

Pueblo del mezcal ancestral, in the municipality of Tlacolula de Matamoros. All three are made here, at one family palenque, from agave grown on these hills.

Every bottle is traceable to this village, this palenque, the maguey and the maestro. Provenance is not a story we tell. It is a place you can drive to.

Hundreds of agave piñas stacked in a ring around the empty stone pit of the earth oven

Espadín, seven to ten years in the field. Tobalá, wild, thirteen to fifteen.

Cut when the sugars peak, then carried here.

Smoke rising from the sealed earth oven, piñas in the foreground

Cooked in the earth.

Stones heated over pine. The piñas laid in. The oven sealed with earth.

Days, not hours.

The maestro mezcalero decides when it is done. The smoke is the sign.

The wood is pine. The heat holds for days, and the smoke stays in the glass.

Then the slow part.

Ground by stone, fermented in pine, distilled twice in copper. Nothing here is hurried, and nothing is added.

A stone wheel turning in a circular mill, crushing roasted agave

Tahona

A stone wheel, drawn by animal, crushes the roasted agave. Fibre and sugar go into the vat together.

Fermenting agave in open pine wood vats

Pine wood vats

Wild yeast from the valley, water and time. Several days, judged by the maestro, not by a clock.

Copper pot stills used for double distillation

Copper

Distilled twice in copper. Bottled young, at 45% for Somos Pecadores and 40% for Sabia Maria.

Every step at one palenque.

The same hands make all three. That is why they taste like one house.