Our Process
At Ovejero Mezcal, we are proud to maintain traditional practices that have been passed down through generations. We use agave grown in the most fertile soils of Oaxaca and follow artisanal methods that ensure a final product of the highest quality.
About the process
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Selective Harvest
We select only ripe agave piñas to guarantee the best fermentation.
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Traditional Baking
We use conical stone pit ovens to bake the agave, which gives it a distinctive, deep flavor.
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Grinding
We grind the baked agave with the ancestral use of the tahona.
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Natural Fermentation
Fermentation occurs naturally in pine wood tanks, respecting the necessary times to develop the nuances of flavor.
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Double Distillation
We carry out a double distillation in copper stills to obtain a pure and refined drink.
Sensory characteristics
Our mezcal has different characteristics for you that will make you fall in love with our product.

In the eyes

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Color: silver shiny sparkles

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Transparency: bright crystal clear

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Body: silky, unctuous adhesion to the walls of the glass

In the nose

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At first impression, aromas of baked agave are perceived: sweet caramel

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Develops herbal aromas, pine forest, mint, as well as floral aromas, notes of orange blossoms (orange-grapefruit-lemon blossom), light notes of gardenia ending with citrus-fruit aromas, lemon-grapefruit notes, with a final sensation of peach

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In the mouth

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Initial sensation in the mouth, pleasant with silkiness, freshness and alcoholic notes pleasant on the palate

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Taste in the mouth: presents the sweet flavor of baked agave, herbal-fruity flavors citrus; that is, the olfactory and gustatory notes are confirmed

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At the end, the persistence of aromas and flavors is present in the mouth; even after having tasted the mezcal, you continue to perceive its silkiness

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