Raw material.
We make our mezcal with magueyes at their optimal ripening point and carefully selected to offer your palate the greatest expression of aromas and flavors of our land.
Cooking.
We cook the maguey in an innovative conical earth oven that disperses and maintains heat more efficiently, thus reducing the cooking time and the amount of wood required for its operation, thereby achieving a lower impact on the environment, in addition to reducing the physical effort and wear and tear of our production staff.
Grinding.
The maguey is crushed in a stone mill (tahona) that works with animal traction. It has a liquid collection system that allows the best use of the juices.
Fermentation.
Fermentation takes place in wooden vats exposed to contact with wild yeasts from the environment, which favors the development of rich and complex flavors typical of our terroir.
Distillation.
We carry out a double distillation process that begins in stainless steel stills for a cleaner and more efficient process, and we refine in copper stills that round out the aromas and flavors in accordance with the traditional way of distillation from Oaxaca.
About us
Hotel Los Amantes Oaxaca, is an icon of architectural beauty enhanced by an extensive collection of art from Master Guillermo Olguín who has integrated a group of extraordinary artists to curate each of the rooms and offer a space of comfort that encourages rest and celebration of life, accompanied by world-class personalized service.