Aromas, Flavors & Sensations

The agave species, the region, maturation, cooking, and fermentation provide both volatile and non-volatile aromatic compounds that shape the unique flavor and aroma of mezcal.

During the distillation process, these compounds are separated, and methanol is eliminated through evaporation.

Distillation focuses on separating and concentrating volatile compounds—such as ethanol and other aromatics—from the fermented agave must. While the volatile compounds evaporate and condense, the non-volatile ones, like fatty acids and phenols, remain in the liquid phase and are not transferred to the distilled fraction.

Guided by the customs of their community and years of experience, the maestro mezcalero blends the fractions, or distillation cuts, and adjusts the alcoholic strength, further refining the flavor.

The fractions are:

• Heads (Puntas): methanol and higher alcohols.

• Heart (Cuerpo or Mezcal): ethanol and around 80 volatile compounds.

• Tails (Colas): acetic acid and acetaldehydes.

With great expertise, the producer determines the desired perla (pearl) through the traditional veneciado, ensuring the finest quality of artisanal mezcal with distinctive organoleptic qualities. Its identity is rich and complex—an experience for the senses and a journey into the traditions of the Oaxacan community where it is crafted.

 

As it is an artisanal mezcal, its flavor and aroma will vary from production to production.

 

Our mezcals are crafted in compliance with the Mexican Official Standard NOM-070-SCFI-2016 and proudly certified by COMERCAM, guaranteeing authenticity, safety, and the highest quality for both enjoyment and distribution.