Agustin Guendulain Maya could be described as a mezcal scientist and agave botanist. His attention to the most minute process details and his vast knowledge of the biological differences between seemingly identical species is truly remarkable. He is the 5th generation of his family to make mezcal, but he doesn’t see his work as something he does simply because he inherited it. Agustin feels he was called to make mezcal. He is most fascinated with the maguey itself, which anyone who visits his palenque can attest to, and is profoundly fulfilled by working in the field. Wary of those who make mezcal purely for money, Agustin is proud to make all his mezcal with love, patience, and care.
|Still used:||1.5 still refrescadera AND single copper still|
|Agaves typically on hand:||Tobala, Bicuixe, Cuixe, Madre Cuixe, Cucharillo, Jabali, Mexicano, Pulquero, Sierra Negra, Tepextate, Velato|
|Highly recommended varietals:||Aged tobala, fresh tobala, cucharillo, Madre cuixe, … really all of them|
|Agaves grown and harvested:||all of the above|
|Phone number:||+52 1 951 168 8697|
|Address:||Oriente 5 San Luis Amatlán|
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