In Oaxaca’s Sierra Sur, Santa María Quiegolani sustains a mezcal tradition spanning the whole chain: planting the maguey, roasting in a conical earthen oven, stone milling and double distillation in copper stills.
The magueyes wait for full maturity — seven years for espadín, ten for wild tobalá — before harvest. That time is mezcal’s true raw material.
Working directly with the community guarantees fair trade and traceability: every bottle declares its state, municipality and locality of origin.