A CANADIAN-OAXACAN PARTNERSHIP, FORGED IN FIRE AND TRADITION
It started with a whisper, a half-memory of smoke and fire, a craving for something real. I was bouncing between Mexico and Canada, chasing some vague notion of purpose, when mezcal sunk its hooks into me. Not a watered-down cocktail—no, the real stuff, the kind that kicks like a mule and burns like truth. Somehow, during this period, I found Celestino Sernas. Or maybe he found me. A third generation maestro mezcalero from Santiago Matatlán in Oaxaca the heart of it all. We spoke in half-measures, testing each other’s resolve. He didn’t do gimmicks. No shortcuts. Just time, patience, and agave that had stared down the sun. After a few discussions he graciously agreed to work with me. Together we would create something pure, small-batch mezcal with the soul intact. I still remember the first sip of our mezcal, it hit like a peyote vision in fast-forward. Sweet with a hint of smoke and earth, wild heat, the raw essence of the mountain highlands distilled into something just shy of hallucination. I coughed, wiped my mouth, and grinned like an idiot. This was no ordinary liquor. This was Veneno Magico Mezcal—meaner than my ex, alluring as sin, and as pure as a rattlesnake’s intent. Celestino and I shook hands under an Oaxacan sky, the air thick with roasted agave and fate. I had come looking for mezcal. What I found was something holy - A SYMBIOTIC UNION BETWEEN SPIRITS
A CANADIAN-OAXACAN PARTNERSHIP, FORGED IN FIRE AND TRADITION
It started with a whisper, a half-memory of smoke and fire, a craving for something real. I was bouncing between Mexico and Canada, chasing some vague notion of purpose, when mezcal sunk its hooks into me. Not a watered-down cocktail—no, the real stuff, the kind that kicks like a mule and burns like truth. Somehow, during this period, I found Celestino Sernas. Or maybe he found me. A third generation maestro mezcalero from Santiago Matatlán in Oaxaca the heart of it all. We spoke in half-measures, testing each other’s resolve. He didn’t do gimmicks. No shortcuts. Just time, patience, and agave that had stared down the sun. After a few discussions he graciously agreed to work with me. Together we would create something pure, small-batch mezcal with the soul intact. I still remember the first sip of our mezcal, it hit like a peyote vision in fast-forward. Sweet with a hint of smoke and earth, wild heat, the raw essence of the mountain highlands distilled into something just shy of hallucination. I coughed, wiped my mouth, and grinned like an idiot. This was no ordinary liquor. This was Veneno Magico Mezcal—meaner than my ex, alluring as sin, and as pure as a rattlesnake’s intent. Celestino and I shook hands under an Oaxacan sky, the air thick with roasted agave and fate. I had come looking for mezcal. What I found was something holy - A SYMBIOTIC UNION BETWEEN SPIRITS
where we call home
Santiago Matatlán, a small town in the Oaxaca, Mexico, is known as the “Heart of Mezcal”. It’s a major distilling town and is considered the epicenter of traditional mezcal production in the state. In harmony with nature, this is home to VENENO MÁGICO MEZCAL
where we call home
Santiago Matatlán, a small town in the Oaxaca, Mexico, is known as the “Heart of Mezcal”. It’s a major distilling town and is considered the epicenter of traditional mezcal production in the state. In harmony with nature, this is home to VENENO MÁGICO MEZCAL
MAESTRO MEZCALERO
A third-generation Mezcalero, Celestino Sernas Lopez was born on May 19, 1975, in Santiago Matatlan, the epicentre of Mezcal culture in Oaxaca, Mexico. With over three decades of dedication, he has become one of Oaxaca’s most respected Maestros. Celestino’s commitment to crafting our quality small batch mezcal whilst working harmoniously with nature ensures the sustainability of our bio diverse environment that gifts us MEZCAL VENENO MÁGICO a symbiotic union between spirits
MAESTRO MEZCALERO
A third-generation Mezcalero, Celestino Sernas Lopez was born on May 19, 1975, in Santiago Matatlan, the epicentre of Mezcal culture in Oaxaca, Mexico. With over three decades of dedication, he has become one of Oaxaca’s most respected Maestros. Celestino’s commitment to crafting our quality small batch mezcal whilst working harmoniously with nature ensures the sustainability of our bio diverse environment that gifts us MEZCAL VENENO MÁGICO a symbiotic union between spirits
OUR CRAFT
In the heart of Oaxaca, nestled among the rugged mountains and sprawling agave fields, the journey of crafting our mezcal begins. The process is slow, deliberate, and steeped in tradition—a dance between the land, the plant, and the hands that tend to it.It all starts with the agave—the sacred heart of mezcal. After years of care and patience, the agave reaches its peak ripeness, a process that can take anywhere from 7 to 25 years, depending on the species. Once the plant is ready, the jimadores—skilled harvesters—use their machetes to carefully cut away the leaves, revealing the piña, the heart of the agave, where the sweetness lies.
OUR CRAFT
In the heart of Oaxaca, nestled among the rugged mountains and sprawling agave fields, the journey of crafting our mezcal begins. The process is slow, deliberate, and steeped in tradition—a dance between the land, the plant, and the hands that tend to it.It all starts with the agave—the sacred heart of mezcal. After years of care and patience, the agave reaches its peak ripeness, a process that can take anywhere from 7 to 25 years, depending on the species. Once the plant is ready, the jimadores—skilled harvesters—use their machetes to carefully cut away the leaves, revealing the piña, the heart of the agave, where the sweetness lies.
The piñas are then carried to the palenque where the magic truly begins. The piñas are cooked in an horno (earth oven). Here, the piñas are stacked in a pit, surrounded by hot rocks and covered with earth, and left to cook for several days. This slow roasting process imparts the mezcal with its distinct flavour characteristics whilst caramelizing the natural sugars in the piñas.
The piñas are then carried to the palenque where the magic truly begins. The piñas are cooked in an horno (earth oven). Here, the piñas are stacked in a pit, surrounded by hot rocks and covered with earth, and left to cook for several days. This slow roasting process imparts the mezcal with its distinct flavour characteristics whilst caramelizing the natural sugars in the piñas.
Once the cooking is complete, the piñas are crushed using a traditional tahona—a large stone wheel drawn by a mule or ox, which grinds the agave into a fibrous pulp. This method, passed down through generations, ensures the perfect consistency for fermentation.
Once the cooking is complete, the piñas are crushed using a traditional tahona—a large stone wheel drawn by a mule or ox, which grinds the agave into a fibrous pulp. This method, passed down through generations, ensures the perfect consistency for fermentation.
The crushed agave is then transferred to large wooden vats, where agua de vida—spring water from the nearby mountains—is added to kickstart the fermentation. Yeasts from the air and the environment work their magic, slowly turning the sugars into alcohol over the course of several days. The process is meticulous, and the temperature of the fermentation must be carefully controlled.
The crushed agave is then transferred to large wooden vats, where agua de vida—spring water from the nearby mountains—is added to kickstart the fermentation. Yeasts from the air and the environment work their magic, slowly turning the sugars into alcohol over the course of several days. The process is meticulous, and the temperature of the fermentation must be carefully controlled.
After fermentation, the liquid is ready for distillation. The mezcal is poured into traditional copper stills, where it’s carefully heated to separate the alcohol from the impurities. The distillation process is repeated to refine the flavors, and each batch is closely monitored to ensure that the essence of the agave is preserved in every drop.
After fermentation, the liquid is ready for distillation. The mezcal is poured into traditional copper stills, where it’s carefully heated to separate the alcohol from the impurities. The distillation process is repeated to refine the flavors, and each batch is closely monitored to ensure that the essence of the agave is preserved in every drop.
Finally, our mezcal is bottled by hand. Each bottle is a testament to the land, the agave, and the generations of artisans who have perfected this craft. This is the art of mezcal—an ancient tradition, passed down through centuries, capturing the symbiotic union between spirits or more simply put, "Oaxaca in a Bottle"
Finally, our mezcal is bottled by hand. Each bottle is a testament to the land, the agave, and the generations of artisans who have perfected this craft. This is the art of mezcal—an ancient tradition, passed down through centuries, capturing the symbiotic union between spirits or more simply put, "Oaxaca in a Bottle"
-
MAGUEY ESPADÍN
HAND HARVESTED 7-12 YEAR OLD AGAVE
COOKING CONICAL STONE AND EARTH OVENS
MILLING CHILEAN TOHANA
NATURAL FERMENTATION IN WOODEN TUBS
DOUBLE DISTILLATION IN COPPER STILLS
BCLDB SKU - 708473
+ MAESTRO MEZCALERO +
+ CELESTINO SERNAS +1 -
MAGUEY TEPEZTATE
HAND HARVESTED 25 YEAR OLD WILD AGAVE
COOKING CONICAL STONE AND EARTH OVENS
MILLING CHILEAN TOHANA
NATURAL FERMENTATION IN WOODEN TUBS
DOUBLE DISTILLATION IN COPPER STILLSBCLDB SKU 708476
+ MAESTRO MEZCALERO +
+ CELESTINO SERNAS +
2
you can find us here
+++++FULL LIST COMING SOON +++++
you can find us here
+++++FULL LIST COMING SOON +++++
Regular price
$23.00
