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Mezcal Xaman

OUR STORY

Mezcal Xamán embodies rich Zapotec tradition. Since antiquity, Xamáns have been the source of spiritual guidance to the people of Mesoamerica, forging magico-religious bonds through mezcal’s healing powers.

Mezcal Xamán is the magical blend of earthly flavors sourced from mature agaves and twice distilled by local artisans in copper stills. Said to have descended as the elixir of the Gods, Mezcal Xamán will take you to undiscovered territories of your inner soul.

mezcal xamán is a conscious spirit

🌱It is produced artisanally and traditionally without any electricity or chemicals. Sustainability is at the core of every decision we make.

Step 1:
el Maguey & el Corte

To ensure a rich taste our angustifolia agaves are hand picked only once they have reached full maturity at the 

age of 8-10 years old. This long exposure to Santiago Matatlan’s natural elements: are all factors that trickle into Mezcal Xaman’s final taste.
Xaman

Once ripe, our magueyes are ready for harvesting and experienced jimadores cut the leaves. Leaving the heart of the maguey, the piña, ready for cooking.

🌱: 100% organic agave, no pesticides or fertilizers, grown by our maestro mezcalero.
XAMAN

Step 2: el Horneado

Next the piñas are cooked in ground stone ovens for at least five days. This allows the natural starch of the magueyes to transform into succulent sugars. This process is also what creates mezcal’s unique smoky aroma.
🌱: the stones used are collected from the nearby river

Step 3: la Molienda & la Fermentación

Once cooked, the piñas are grinded to form sugary fibres with the tahona (a stone mill pulled by a horse), leaving a must. The must is then soaked in warm water and kept in wooden barrels where it is left to rest for up to 10 days. This allows both the natural sugars and yeasts to ferment, transforming the must into alcohol.
🌱: a 100% natural fermentation

Step 4: la Destilación & Mezcal Xaman

Now the fermented must is ready to embark on its final step. It is twice distilled in wood fired copper stills known as alambiques. In our Citrus Mezcal selected citruses are added during the second distillation to give it our signature and unique citric aroma. Once distilled Mezcal Xaman is ready to be sipped and savored at 42% Alc Vol.
🌱: The company that bottles Mezcal Xaman runs on solar power and is plastic-free. Our caps are made of cork and wood and are biodegradable. Our bottle is engraved with organic screen printing—this means that it can be rubbed off so that the glass is easily and infinitely recycled.

OUR STORY

Mezcal Xamán embodies rich Zapotec tradition. Since antiquity, Xamáns have been the source of spiritual guidance to the people of Mesoamerica, forging magico-religious bonds through mezcal’s healing powers.

Mezcal Xamán is the magical blend of earthly flavors sourced from mature agaves and twice distilled by local artisans in copper stills. Said to have descended as the elixir of the Gods, Mezcal Xamán will take you to undiscovered territories of your inner soul. 


🌱 It is produced artisanally and traditionally without any electricity or chemicals. Sustainability is at the core of every decision we make.

#1 El Maguey & El Corte

In order to ensure a rich taste our angustifolia agaves are hand picked only once they have reached full maturity at the age of 10 years old.

 

This long exposure to Santiago Matatlan’s natural elements: its lush soil, high altitude and rugged terrain; are all factors that trickle into Mezcal Xaman’s final taste.

Once ripe, our magueyes are ready for harvesting and experienced jimadores cut the leaves. Leaving the heart of the maguey, the piña, ready for cooking.

🌱: 100% organic agave, no pesticides or fertilizers, grown by our maestro mezcalero.

Step 2: el Horneado

Next the piñas are cooked in ground stone ovens for at least five days. This allows the natural starch of the magueyes to transform into succulent sugars. This process is also what creates mezcal’s unique smoky aroma.
🌱: the stones used are collected from the nearby river

Step 3: el Horneado

Once cooked, the piñas are grinded to form sugary fibres with the tahona (a stone mill pulled by a horse), leaving a must. The must is then soaked in warm water and kept in wooden barrels where it is left to rest for up to 10 days. This allows both the natural sugars and yeasts to ferment, transforming the must into alcohol.
🌱: a 100% natural fermentation

Step 5: la Destilación & Mezcal Xaman

Now the fermented must is ready to embark on its final step. It is twice distilled in wood fired copper stills known as alambiques. For our Citrus Mezcal, selected citruses are added during the second distillation to give it our signature and unique citric taste and aroma. Once bottled, Mezcal Xamán is ready to be sipped and savored at 42% Alc Vol.
🌱: our bottle and cap are recyclable and biodegradable, to maintain and close our commitment to a sustainable production cycle.