LOBO MEXICANO®
PROCESS
MEZCAL ARTESANAL. MADE IN OAXACA, MÉXICO
Lobo Mexicano Mezcal is produced in San Baltazar Guelavila, a town within the municipality of San Dionisio in the state of Oaxaca. This region stands out for its mineral wealth and the presence of various endemic species of maguey, which give a unique and authentic character to the area.
We work hand in hand with Maestro Cosme Hernández MartÃnez, a fifth generation mezcalero, whose vast experience in the cultivation and management of wild maguey is impressive. Along with his family, he carefully supervises every stage of the mezcal process, from growing the plants to bottling each batch.
Our production method is distinguished by a firm commitment to environmental sustainability. Both we and Maestro Cosme focus on small-lot production, implementing reforestation practices within the same area and planting wild maguey varieties. This approach not only ensures the quality of the mezcal, but also preserves these species for the future. Lobo Mexicano Mezcal is a living testimony of the natural and cultural wealth of Mexico, encapsulating the essence of the land of San Baltazar Guelavila in each bottle.
FROM THE LAND TO THE BOTTLE: THE PROCESS ARTISAN OF OUR MEZCAL.
Maguey:
Our maguey selection is rigorous and controlled: all raw materials come exclusively from Master Cosme’s family property. This unique source allows us to guarantee a consistent, high-quality organoleptic profile in each batch.
Cooking:
We use a conical floor oven, where, at temperatures exceeding 800ºC for five days, a thermodynamic process develops that catalyzes the transformation of the maguey sugars. This ancient ritual enhances the concentration of flavors, capturing the essence of the maguey.
Stowage:
After cooking, the maguey is carefully
arranged in a pile to rest for three days. During this time, the controlled growth of a natural mold, essential to start a fermentation efficient.
Grinding or Extraction:
We extract the maguey juices using a volcanic stone mill, where the master, supported by a mule or a bull, spins the stone wheel to obtain the maguey juices.
We pay tribute to the warrior of Mexican nature, whose very instinct for survival has led him to disappear, succumbing to the selfish temperament of mankind.
Fermentation:
We use pine wood vats from the region, allowing natural fermentation
with yeasts native to the area, which lasts between 5 and 7 days, depending on the
seasonal conditions.
Destilation:
The process culminates with a double distillation in a copper still. The first distillation produces a shishe that reaches up to 30 degrees of alcohol. The second distillation refines and separates the fractions: tips, body and tails. Here, the master mezcalero makes the alcoholic adjustment depending on the profile of each batch.