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
Our Ancestral Mezcals
