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 + THE VAULT LIQUOR PENTICTON + BERNIES SUPPER CLUB KELOWNA + METRO LIQUOR KELOWNA + FRANCOS LIQUOR KELOWNA + ARC LIQUOR GORDON DR KELOWNA + TBC LIQUOR LAKE COUNTRY + BLUE WATER CAFÉ 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 + BAJAVERIA LAS TUNAS TODOS SANTOS + BAJAVERIA EL CENTRO TODOS SANTOS + HOTEL DESIERTO AZUL TODOS SANTOS + HOTEL BAJA HOUSE TODOS SANTOS + VIOLETA TODOS SANTOS +
you can find us here
PANE VINO OYAMA + THE VAULT LIQUOR PENTICTON + BERNIES SUPPER CLUB KELOWNA + METRO LIQUOR KELOWNA + FRANCOS LIQUOR KELOWNA + ARC LIQUOR GORDON DR KELOWNA + TBC LIQUOR LAKE COUNTRY + BLUE WATER CAFÉ 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 + BAJAVERIA LAS TUNAS TODOS SANTOS + BAJAVERIA EL CENTRO TODOS SANTOS + HOTEL DESIERTO AZUL TODOS SANTOS + HOTEL BAJA HOUSE TODOS SANTOS + VIOLETA TODOS SANTOS +
