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A mezcal without pretension, for real people
LOCAL products
AGAVE HEART
Distilled with citrics
Distilled with HERBS
LOCAL DNA
WHAT MAKES US UNIQUE
Mitla Oaxaca
Hand-selected, responsibly cultivated
Copper Alembic Still
Artisanal distillation that brings out exceptional character
Double distillation
Delivering Purity & Character
Conical underground oven
Cooked in slow motion with oak, pine and river stones
Master Mezcalero: Leonel Hernandez Manzano
PRODUCTION PROCESS
This is the process that Mezcal Local goes through to see the light. Nourishing hands make this a product of history every step of the process with a unique essence, friendly and light… a Mezcal Local.
CULTIVATION
Mezcal Local®’s agave cultivation lasts 10 years. The soil, the temperature and the rainfall are conditions that will determine the first tinges of flavor.
CULTIVATION
Mezcal Local®’s agave cultivation lasts 10 years. The soil, the temperature and the rainfall are conditions that will determine the first tinges of flavor.
HARVEST
HARVEST
When the plant arrives to its maturity, the plants’ leaves are removed leaving the agave hearts bare and uncovered.
COOKING
COOKING
The agave heart is cooked underground with selected wood and river rocks, reaching temperatures above 800 ° C. The oven is fully sealed for 72 hours.
GRINDING
Once cooked, the agave is cut and transferred to the Egyptian mill where the pulp and fiber are extracted.
FERMENTATION
FERMENTATION
The crushed agave is placed in wooden barrels for 10 days,the required time for the plant sugars to concentrated.
DISTILLED
The liquid is transferred to copper stills, where a combination of selected Mezcal Local® fruits is added. For higher purity, the product is distilled twice
a mezcal to enjoy
