Born Mezcal Lovers
Los Siete Misterios was born from the mission to preserve the passion, traditions, and culture embodied in Mezcal production. We, Eduardo and Julio Mestres, spent decades sampling Mezcal from villages across our native Mexico. Local Maestros Mezcaleros use methods passed down through generations to produce authentic, super-premium Mezcal. We partnered with these families and created our own distillery to collaborate and produce traditional Mezcal. Los Siete Misterios is a family created by us, the Maestros Mezcaleros, and the Oaxacan communities to share our dedication to Mezcal and the Mexican Spirit.
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.
- Young 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, milling manually with wooden mallets or by Chilean Tahona horses, fermenting naturally with no added chemical agents, and distilling twice in locally, hand-made clay pots.
- Artisanal 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
Agave is the most important material. We only use mature agave plants grown in our nurseries in Oaxaca.

ROASTING
Agaves are roasted in traditional underground ovens made of earth and stones. Mezcaleros use local wood to fuel the fire and place river stones on top, which get extremely hot. The agaves are placed on the stones and roast for three to five days.

MILLING
Once cooked, the agaves cool for a few days before the milling process. We follow two milling techniques. Either traditional Chilean Tahona horses or Mezcaleros using a hand-carved wooden mallet separate the agave fibers.

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

DISTILLATION
We use two 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.