A CANADIAN-OAXACAN PARTNERSHIP, FORGED IN FIRE AND TRADITION
It started with a whisper…a half-memory of fire and warmth, a quiet pull toward something real. I was moving between Mexico and Canada, chasing a vague sense of purpose, when mezcal found me. Not something dressed up or diluted, but the real thing honest, direct, and grounded in where it comes from. Somewhere along the way, I met Celestino Sernas, or maybe he found me. A third-generation maestro mezcalero from Santiago Matatlán, Oaxaca the heart of it all. We spoke carefully at first, feeling things out, but it became clear he worked with a kind of patience and restraint that couldn’t be forced no shortcuts, no excess, just time, and agave shaped by years under the sun. In time, we agreed to work together, with a shared intention to create something pure, small-batch, and true to itself. That intention carries through every step. The agave is hand-cultivated within a biodiverse milpa, growing among native plants in the soil of our milpa. When mature, the agaves are hand-harvested and cut by axe, then slowly cooked in conical stone ovens, handled with care so the character of the agave remains clear. From there, it’s crushed in a Chilean tahona, turned by Yaco, our mule, and left to ferment with rainwater gathered from the season itself, with the remaining fermentation must returned to the soil of our milpa alongside charcoal to naturally replenish it, before moving into copper distillation that preserves both clarity and depth. What comes through is not something imposed, but something revealed—the varietal, the terrain, the time it’s been given. Oaxaca, held quietly in the glass. I still remember the first sip. It hit like a peyote vision in fast-forward sweet, earthy, with a wild heat that carried 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 Mágico meaner than my ex, alluring as sin, and as pure as a rattlesnake’s intent. From there, the path leads further outward, into the mountains surrounding Santiago Matatlán, where wild agaves take their time. Tepeztate, left to grow for decades, develops a deep, herbal, mineral character with remarkable structure. Coyote, a rare natural hybrid, reveals itself differently bold, vegetal, and slightly untamed. These aren’t expressions you shape; they emerge from their environment, shaped by elevation, climate, and time.Under an Oaxacan sky, with the scent of roasted agave in the air, we sealed it with a handshake. I had come looking for mezcal. What I found was something more enduring a symbiotic union between spirits. Drink it slowly. Respect where it comes from. And enjoy it as it was meant to be.
A CANADIAN-OAXACAN PARTNERSHIP, FORGED IN FIRE AND TRADITION
It started with a whisper…a half-memory of fire and warmth, a quiet pull toward something real. I was moving between Mexico and Canada, chasing a vague sense of purpose, when mezcal found me. Not something dressed up or diluted, but the real thing honest, direct, and grounded in where it comes from. Somewhere along the way, I met Celestino Sernas, or maybe he found me. A third-generation maestro mezcalero from Santiago Matatlán, Oaxaca the heart of it all. We spoke carefully at first, feeling things out, but it became clear he worked with a kind of patience and restraint that couldn’t be forced no shortcuts, no excess, just time, and agave shaped by years under the sun. In time, we agreed to work together, with a shared intention to create something pure, small-batch, and true to itself. That intention carries through every step. The agave is hand-cultivated within a biodiverse milpa, growing among native plants in the soil of our milpa. When mature, the agaves are hand-harvested and cut by axe, then slowly cooked in conical stone ovens, handled with care so the character of the agave remains clear. From there, it’s crushed in a Chilean tahona, turned by Yaco, our mule, and left to ferment with rainwater gathered from the season itself, with the remaining fermentation must returned to the soil of our milpa alongside charcoal to naturally replenish it, before moving into copper distillation that preserves both clarity and depth. What comes through is not something imposed, but something revealed—the varietal, the terrain, the time it’s been given. Oaxaca, held quietly in the glass. I still remember the first sip. It hit like a peyote vision in fast-forward sweet, earthy, with a wild heat that carried 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 Mágico meaner than my ex, alluring as sin, and as pure as a rattlesnake’s intent. From there, the path leads further outward, into the mountains surrounding Santiago Matatlán, where wild agaves take their time. Tepeztate, left to grow for decades, develops a deep, herbal, mineral character with remarkable structure. Coyote, a rare natural hybrid, reveals itself differently bold, vegetal, and slightly untamed. These aren’t expressions you shape; they emerge from their environment, shaped by elevation, climate, and time.Under an Oaxacan sky, with the scent of roasted agave in the air, we sealed it with a handshake. I had come looking for mezcal. What I found was something more enduring a symbiotic union between spirits. Drink it slowly. Respect where it comes from. And enjoy it as it was meant to be.
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"
you can find us here
PANE VINO OYAMA + ASK PABLO KELOWNA + HUMO IZAKAYA KELOWNA + BERNIES SUPPER CLUB KELOWNA + SKINNY DUKES KELOWNA + URBAN LIQUOR KELOWNA + METRO LIQUOR KELOWNA + FRANCOS LIQUOR KELOWNA + ARC LIQUOR GORDON DR KELOWNA + TBC LIQUOR LAKE COUNTRY + BLUE WATER CAFÉ YALETOWN VANCOUVER + ELISA STEAK YALETOWN VANCOUVER + LIBERTY WINES COMMERCIAL DRIVE VANCOUVER + GULL LIQUOR NORTH VANCOUVER + EVERYTHING WINE NORTH VANCOUVER + CHUPITO VANCOUVER + LONELY MOUTH CALGARY + BRIDGETTE BAR CALGARY + BRIDGETTE BAR CANMORE + LULU BAR CALGARY + BLUE ROCK SWIM CLUB CALGARY + HIGHLANDS LIQUOR EDMONTON + COLOR DE VINO EDMONTON + BAR CLEMENTINE EDMONTON + NATIVE TONGUES CALGARY + PEQUEÑO BASTARDO TODOS SANTOS MX +
you can find us here
PANE VINO OYAMA + ASK PABLO KELOWNA + HUMO IZAKAYA KELOWNA + BERNIES SUPPER CLUB KELOWNA + SKINNY DUKES KELOWNA + URBAN LIQUOR KELOWNA + METRO LIQUOR KELOWNA + FRANCOS LIQUOR KELOWNA + ARC LIQUOR GORDON DR KELOWNA + TBC LIQUOR LAKE COUNTRY + BLUE WATER CAFÉ YALETOWN VANCOUVER + ELISA STEAK YALETOWN VANCOUVER + LIBERTY WINES COMMERCIAL DRIVE VANCOUVER + GULL LIQUOR NORTH VANCOUVER + EVERYTHING WINE NORTH VANCOUVER + CHUPITO VANCOUVER + LONELY MOUTH CALGARY + BRIDGETTE BAR CALGARY + BRIDGETTE BAR CANMORE + LULU BAR CALGARY + BLUE ROCK SWIM CLUB CALGARY + HIGHLANDS LIQUOR EDMONTON + COLOR DE VINO EDMONTON + BAR CLEMENTINE EDMONTON + NATIVE TONGUES CALGARY + PEQUEÑO BASTARDO TODOS SANTOS MX +
