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Mezcal Los Siete Misterios

Respecting the traditional mezcal production process since 2011

Born Mezcal Lovers

Inspired by the passion, traditions, and culture of their native Mexico, brothers Eduardo and Julio Mestre founded Los Siete Misterios in 2010 with the goal of making a Mezcal that represents the customs, culture, and passion of Mexico.

Eduardo and Julio spent years sampling Mezcal from villages across Oaxaca. They met local Maestro Mezcaleros who use traditional techniques honed over generations. In an effort to preserve this ancestral knowledge, Eduardo and Julio teamed up with Maestro Mezcaleros to collaborate on a contemporary approach to traditional Mezcal.

Beginning with highest quality agave plants, Los Siete Misterios follows ancestral methods including cooking in underground ovens, milling with wooden mallets, and often distilling with hand-made clay pots. This allows us to pursue our goal of respecting Mezcal traditions and customs while supporting local Mexican workers.

Our Products

We seek to respect Mezcal traditions and customs. Our partnership with Maestros Mezcaleros across Mexico helps these families continue to create authentic, ancestral Mezcal and support local Mexican workers. We collaborate to ensure all our palenques, or distilleries, follow traditional production methods.

  • Joven Mezcal of varying alcoholic content.
  • Distilled with only 100% natural agave sugars that come from ripe plants.
  • Produced using traditional techniques: cooking in underground ovens, fermenting naturally, and distilling at least twice.
  • Artesanal and limited production to preserve the whole spirit, heritage, and tradition of Mezcal.

Our Production Process

Every great Mezcal starts with the right production process. At Los Siete Misterios, we ensure every detail supports creating the highest quality Mezcal.

HARVEST

Maestros Mezcaleros only harvest agave plants that are fully matured. They wait until the plant produces, or is about to produce, its quiote (stem), which happens right before the agave dies.

COOKING

Agaves are cooked in traditional underground ovens made of earth and stones. Mezcaleros use local wood to fuel the fire and place river stones, which get extremely hot, on top. They layer plant matter over the stones, then the agave piñas, tarps, and soil for three to five days.

MILLING

Maestro Mezcaleros use two milling techniques. They either use a hand-carved wooden mallet or traditional Chilean Tahona horse to crush the agave.

FERMENTATION

We then place the juice and fibers in large wooden vats where they are exposed to open air. The local temperature and wild yeast naturally ferment the agaves. We do not add anything except pure spring water.

DISTILLATION

We use two main distillation techniques. Our artisanal Mezcals are distilled in copper pots while our ancestral Mezcals are distilled in ancestral clay pots. In both techniques, we uphold tradition by distilling twice.

Our Artesanal Mezcals

DOBA-YEJ

After three years of watching the world fall in love with Mezcal, we noticed an opportunity to reach more people and diversify the way to enjoy Mezcal: through cocktails. The Doba-Yej is a well-balanced Mezcal perfect for enjoying neat or in cocktails. Doba-Yej means Agave Espadín in the ancient Zapotec language and each label features a Mexican war hero. They depict Doña Josefa Ortiz, Father Miguel Hidalgo, and José María Morelos.

 

Mezcal Type: Agave Angustifolia Haw

Cooking: Earth oven using local wood and river stones

Distillation: Double distilled in Copper Pot Still

Region: Santiago Matalan, Oaxaca; San Dionisio, Oaxaca;
and Yautepec, Oaxaca

ENSAMBLES

At Los Siete Misterios we like to explore new horizons that allow us to expand the Siete Misterios experience. We already had our line of Clay Pot Mezcals and our Doba-Yej, but we wanted to go back to the root of Mezcal.

Before the Mezcal trend, producers used to cook and distil different agaves together in the same batch. There was no “single variety” mezcal. We decided to launch this line of blends, or ensambles, to offer more complex Mezcals that honor the blending legacy of the spirit.

ESPADÍN/ CUISHE

This ensamble is a blend of Espadín and Cuishe. Unlike most agave, whose leaves (pencas) grow outwards from a central heart or pina rooted on the ground, the Cuishe agave develops as a long vertical stem or trunk with the sugar concentrated near the top where the pencas remain green and spikey. This shape resembles a barrel once the leaves are cut, hence why Cuishe is also known as Barril.

 

Mezcal Type: Angustifolia Haw/ Karwinksii

Cooking: Earth oven, using wood and river stones

Distillation: Double in Copper Pot Still

Region: San Dionisio, Oaxaca

ESPADÍN/ MEXICANITO

This ensamble is a blend of Espadín and Mexicanito. For many, Mexicanito is somewhat unknown, coming from the Rhodacantha family, an agave similar in size to the Espadín but much harder to find. The Mexicanito agave grows in the foothills of pine-oak forests from Sonora to Oaxaca. Soils richin organic matter provie the nurients it needs to reach its impressive size.

 

Mezcal Type: Angustifolia Haw/ Rhodacantha

Cooking: Earth oven, using wood and river stones

Distillation: Double in Copper Pot Still

Region: San Dionisio, Oaxaca

ESPADÍN/ TEPEZTATE

This ensamble is a blend of Espadín and Tepeztate. The Tepeztate agave grows wild on high mountainsides and steep, rocky cliffs, making it extremely difficult to harvest. Their twisted, large green leaves make the agaves look like massive spiders climbing up a mountain. This expression features notes of ripe citrus and tropical fruit due to the agaves’ long age of maturation before harvest.

 

Mezcal Type: Angustifolia Haw/ Marmorata

Cooking: Earth oven, using wood and river stones

Distillation: Double in Copper Pot Still

Region: San Dionisio, Oaxaca

ESPADÍN/ TOBALÁ

This ensamble is a blend of Espadín and Tepeztate. Tobalá is known as king of the agaves because of its uniqueness. The agave itself is very different from most other varietals. It is physically smaller with drastically different leaves compared to Espadín. Is also can only be reproduced through seeds, unlike most agaves which can also produce offshoots. This makes Tobalá difficult to find and even harder to make into Mezcal since you need more of them compared to larger plants.

 

Mezcal Type: Angustifolia Haw/ Agave Potatorum

Cooking: Earth oven, using wood and river stones

Distillation: Double in Copper Pot Still

Region: San Dionisio, Oaxaca

ENSAMBLE ESPECIAL

This ensamble is our special bottling featuring our Ensamble Especial. Traditionally Mezcal was produced in pueblitos (small villages). The Maestro Mezcaleros would go out into the fields and select ripe agave, typically including multiple varietals in one production. Los Siete Misterios Ensambles range is our tribute to those original mezcals. The 2022 release skillfully combines Espadin agave with Tepeztate, Tobala, Madrecuishe and Mexicano to offer beautiful complexity in each sip.

 

Mezcal Type: Angustifolia Haw/ Marmorata/ Potatorom/ Karwinksii/ Rhodacantha

Cooking: Earth oven, using wood and river stones

Distillation: Double in Copper Pot Still

Region: San Dionisio, Oaxaca

PECHUGA

With seven different Mezcals under our belt, we wanted to pay homage to the Mezcaleros and their families. We are eternally grateful for everyone who shared their experiences and lessons passed down over generations. Our Pechuga Mezcal celebrates the friendship among Mexicans and our combined effort to rescue our Mexican traditions. Our Pechuga is a celebration Mezcal distilled a third time with turkey breast, fruit, and spices. These additions are chosen by Eduardo and Julio’s mother Doña Ángeles. With an annual production of only 500 liters and a unique recipe each year, this Mezcal is truly special.

 

Mezcal Type: Agave Angustifolia Haw

Cooking: Earth oven using local wood and river stones

Distillation: Triple distilled in Copper Pot Still

Region: Santiago Matatlán, Oaxaca

Our Ancestral Mezcals

ESPADÍN

The Espadín Mezcal was our first product. After learning from Maestros Mezcaleros across Mexico, we crafted the most traditional production process. We noticed distillates in Sola de Vega had a sweeter and spicier feature compared to other villages, so we decided to produce our own Mezcal there and explored the concept “from seed to the bottle.” Our Espadín Mezcal displays rich minerality with notes of avocado leaf, fresh herbs, flowers, and citrus.

 

Mezcal Type: Agave angustifolia Haw

Cooking: Earth oven, using wood and river stones

Distillation: Double in Clay Pot Still

Region: Sola de Vega, Oaxaca

BARRIL

After presenting our first Mezcal, we wanted to explore the other agave varieties Sola de Vega had to offer. The Barril agave, named after its resemblance to a barrel once cut, looks more like a tree than agave. Yet it offers rich earthy and herbal tones, contrasting nicely with the Espadín. The Barril Mezcal features these tones alongside notes of pistachio and preserved fruits.

 

Mezcal Type: Agave Karwinskii

Cooking: Earth oven, using wood and river stones

Distillation: Double in Clay Pot Still

Region: Sola de Vega, Oaxaca

MEXICANO

As we experimented with new expressions, we decided to roast the relatively unknown Mexicano agave. It closely resembles the Espadín agave but is very difficult to find. In fact, after five years, we produced less than 1,000 bottles. We discovered it provides a perfect balance between the Espadín and Barril expressions. This unique expression evokes a harmony of herbs, fresh grass, papaya, smoked wood, wet earth, and Mexico’s beloved piloncillo.

 

Mezcal Type: Agave Rhodacantha

Cooking: Earth oven, using wood and river stones

Distillation: Double in Clay Pot Still

Region: Sola de Vega, Oaxaca

COYOTE

The next unique and rare agave we distilled is the Coyote. Maestro Mezcalero Don Antonio explained Coyote and Arroqueño agaves are close relatives and are often confused as the same agave. They are almost identical with minor differences only a dedicated connoisseur can appreciate. However, Don Antonio emphasized they have completely different taste profiles. The Coyote has more herbal notes and has become one of the most iconic Mezcals we carry.

 

Mezcal Type: Agave Americana L.

Cooking: Earth oven, using wood and river stones

Distillation: Double in Clay Pot Still

Region: Sola de Vega, Oaxaca

ARROQUEÑO

As we increased our agave range, we knew we wanted to create Mezcal from the Americana var, one of the oldest and large agaves. Oaxacensis, an agave of large wingspan, can take between 12 to 25 years to grow depending on the region. This Mezcal is an icon of Siete Misterios and championed by many as their favorite. Soft and aromatic, our Arroqueño Mezcal beautifully expresses notes of citrus and walnut with an earthy minerality.

 

Mezcal Type: Agave Americana var. Oaxacensis

Cooking: Earth oven, using wood and river stones

Distillation: Double in Clay Pot Still

Region: Sola de Vega, Oaxaca

TOBALÁ

Sola de Vega is best known for two things: as the birthplace of “La Chilena,” a type of regional music, and the Mezcal Tobalá. People travel from all over Mexico to get this distillate. Tobalá is the crown jewel of Mezcal because of its beauty, rarity, and unique taste. It resembles the bud of a rose and unlike other agaves with “hijuelos,” seedlings sprouting from the mother plant, it only reproduces by seed. Since it is difficult to propagate, it is mostly found growing in remote locations. We are one of the few Mezcaleros to harvest and cook the Tobalá agave. Those lucky enough to experience it fall in love with its magnificent taste.

 

Mezcal Type: Agave Potatorum

Cooking: Earth oven, using wood and river stones

Distillation: Double in Copper Pot Still

Region: San Dionisio, Oaxaca

Contact

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Bienvenido / Welcome

Mezcal Los Siete Misterios está comprometido con el consumo responsable alrededor del mundo!

 

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