Born Mezcal Lovers
The Family of Mezcal Los Siete Misterios is born in 2010 after a trip the founders did,
where passion, traditions and culture of the mexican roots inspired this distilled spirit
that seeks to relive the past and integrate it with the present time.
Los Siete Misterios we are a family by Us, the Maestros Mezcaleros
and the Oaxacan communities that we work with in order to bring the best that we have;
love and dedication synthetized in Mezcal.
Our Products
pursuing to rescue all inherited traditions and manners from ancient mezcal culture, we decided to partner up with local producers for them to continue doing what they know best, and for us to help microeconomics. All of our products share the following key features:
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Young mezcal of varying alcoholic content.
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For the distillation of our mezcal, we only use 100% natural agave sugars that come from ripe plants.
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Our production techniques are only traditional: cooking in underground ovens, manual grinding using wooden mallets, natural fermentation with no chemical agents added, and a double distillation in locally, hand-made clay pots.
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Artisanal confection and limited production, which preserves the whole spirit, heritage and tradition of the mezcal.
Our production process
Every Great Mezcal starts with the right production process, in Los Siete Misterios we take care of all small details to have the highest quality Mezcals.

HARVEST
The most important part, our raw material, we only use mature agave plants.

ROASTING
Traditional underground oven made out of earth and stones, rst by setting a re at the bottom using local woods. On top, they place river stones, which get extremely hot and cook the agave hearts for three to ve days.

MILLING
Once the hearts are fully cooked, they should be cut in small pieces with the use of machetes and then by using the Tahona pulled by horse which separate the bersThen, ground agave is left for some days inside huge wooden barrels until the fermentation is complete.

FERMENTATION
El Once the hearts are fully cooked, they should be cut in small pieces with the use of machetes and then by using the Tahona pulled by horse which separate the fibers, then, ground agave is left for some days inside huge wooden barrels until the fermentation is complete.

DISTILLATION
We have 2 types of distillation depending on each product, in both cases is 2 times distilled, either in copper pot stillfor artisanal mezcals or clay pot still for ancestral mezcals.