A PARTNERSHIP, FORGED IN FIRE AND TRADITION
Veneno Mágico began as a search for something real. Moving between Canada and Mexico, I discovered mezcal not as a trend or commodity, but as something deeply rooted in land, tradition, and time. That path eventually led me to Celestino Sernas, a third-generation maestro mezcalero from Santiago Matatlán, Oaxaca.Together, we created Veneno Mágico with a shared commitment to patience, purity, and authenticity. Our agaves are cultivated within a biodiverse milpa, hand-harvested at maturity, and slowly cooked in traditional conical stone ovens to preserve the true character of the plant. They are then crushed by tahona with our mule, Yaco, naturally fermented with seasonal rainwater, and double-distilled in copper alembics. The remaining fermentation must and charcoal are returned to the soil, naturally replenishing the land that gives everything life. Our Espadín offers a clean and vibrant expression of Oaxaca bright with sweet agave, citrus, and a long, gentle finish. From there, the journey moves further into the wild. Tepeztate, left to mature for decades in the mountains surrounding Santiago Matatlán, develops deep herbal and mineral complexity, while Coyote, a rare natural hybrid, reveals a bold and untamed character shaped by elevation, climate, and time.Nothing is rushed or manipulated. Veneno Mágico is simply Oaxaca, held quietly in the glass. Drink slowly. Respect where it comes from.
A PARTNERSHIP, FORGED IN FIRE AND TRADITION
Veneno Mágico began as a search for something real. Moving between Canada and Mexico, I discovered mezcal not as a trend or commodity, but as something deeply rooted in land, tradition, and time. That path eventually led me to Celestino Sernas, a third-generation maestro mezcalero from Santiago Matatlán, Oaxaca.Together, we created Veneno Mágico with a shared commitment to patience, purity, and authenticity. Our agaves are cultivated within a biodiverse milpa, hand-harvested at maturity, and slowly cooked in traditional conical stone ovens to preserve the true character of the plant. They are then crushed by tahona with our mule, Yaco, naturally fermented with seasonal rainwater, and double-distilled in copper alembics. The remaining fermentation must and charcoal are returned to the soil, naturally replenishing the land that gives everything life. Our Espadín offers a clean and vibrant expression of Oaxaca bright with sweet agave, citrus, and a long, gentle finish. From there, the journey moves further into the wild. Tepeztate, left to mature for decades in the mountains surrounding Santiago Matatlán, develops deep herbal and mineral complexity, while Coyote, a rare natural hybrid, reveals a bold and untamed character shaped by elevation, climate, and time.Nothing is rushed or manipulated. Veneno Mágico is simply Oaxaca, held quietly in the glass. Drink slowly. Respect where it comes from.
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 +
