Mezcal el Rey Zapoteco, por su sabor

THE BEST SINCE 1960

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MEZCAL

El Rey Zapoteco

El Rey Zapoteco is a premium handcrafted beverage with a tradition that started more than half a century ago (1960), it is produced by the second generation of the Hernandez family in Matatlán Oaxaca. The taste and quality of our certified mezcal is the result of a dedicated process, from the careful growing of the maguey plant until the final bottling, offering one of the most genuine drinks in the world.

 Our brand cherishes its traditional workmanship and the properties that make a handcrafted mezcal. Pure spring or well water is essential to the production of our mezcal, because it has a great influence on the flavour extracted from the agave plant.

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Cultivation and harvest

The process begins by cutting the leaves and the roots when the agave reaches maturity (minimum 8 years and up to 30 years depending on the species), leaving only the heart, named “piña” (meaning pineapple in spanish) because the resemblance to the fruit.

Cooking, Roasting

The piñas are cut into pieces and cooked in a natural underground oven over wood and stone. This step lasts from 4 days up to 7 days depending the quantity of agaves.

Milling or Grinding

The cooked fragments are cut again and placed in a stone mil. The stone is pulled by a horse, grinding and extracting the juice of the pieces of agaves.

Fermentation

The ground agaves are placed into wooden vats with water, allowing them to ferment utilizing only 100% natural yeasts and microorganisms (no chemicals are being added).

Distillation

The fermented product, named “tepache", is distilled twice in copper stills, creating the final result: mezcal. In some cases the mezcal is then placed in oak barrels allowing it to age for a period of time.

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Refinado

El elixir obtenido es vertido nuevamente en los guardianes (alambiques) para repetir el ritual y purificarlo eliminando
cualquier residuo de agua que haya quedado concluyendo así el ritual, obteniendo una bebida pura (mezcal) y de autor.

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