Agua Blanca

About Us

Agua Blanca was born from the idea of four friends who were all born in Oaxaca but met later in life. During a trip back to Oaxaca, over mezcal, deep conversations, and endless laughter, they decided to create Agua Blanca as a tribute to their roots. It was also their way of sharing their passion for mezcal, friendship, family, joy, and unforgettable moments.

Our bottle is inspired by key concepts in the crafting of our mezcal, such as the earth, water, and agave. It also reflects celebration, joy, unity, and the entire experience that comes with enjoying a fine mezcal.

Sowing and Harvesting.

Our agave is harvested once it reaches its peak maturity. For the Espadín agave, this process takes approximately 7 years.

II.

Cooking.

The agaves selected by our master mezcalero are cooked in conical stone ovens, previously heated with mesquite or guamúchil wood and loma stone. They are heated for approximately 6 hours and baked for 5 days.

III.

Crushing.

Once the cooking process is complete, the agave is removed from the oven and crushed with a stone pulled by a horse.

IV.

Fermentation.

After the cooked agave has been mashed, it is naturally fermented in sabino wood vats (a regional tree) for fermentation. This allows the microorganisms and yeast in the environment to do their work. The fermentation time depends on the climate, but the process takes between 5 and 12 days.

Distillation.

After the fermentation process, our mixture is taken to the distillation area, where the previously crushed and fermented agave is placed in sealed copper stills. The vapor condenses through a coil, which passes through cold water, turning the vapor into liquid. The result is our delicious, smoky, and aromatic artisanal mezcal.