Mezcal is an ancestral beverage native to Mexico, deeply rooted in the culture of Oaxaca. Its production is an artisanal process passed down through generations, blending traditional techniques with a profound respect for the land.

It is primarily made from agave, a plant native to Mexico, and Oaxaca boasts over 30 varieties used in its production, such as espadín and tobalá. The process begins with harvesting the agave hearts (piñas), which are roasted in underground stone ovens, ground with tahonas (stone wheels), and then fermented in wooden vats. Finally, the liquid is distilled in copper or clay stills.

Mezcal is not just a drink; it is a cultural symbol representing the connection to the land, biodiversity, and community identity. In Oaxaca, it is commonly enjoyed during celebrations, rituals, and special moments, often accompanied by worm salt and orange slices.

Moreover, the global rise in mezcal’s popularity has led to a greater appreciation for Oaxacan traditions, though it also poses challenges such as the sustainability of agave and the preservation of traditional methods.