Prolijo Mezcal is artisanally hand made in Oaxaca, Mexico. Our premium mezcals are produced traditionally using methods that have been our way of life since 1897. Each agave is picked once it reaches its full maturity. Currently we are organically growing Agaves Espadín, Tobalá and Madrecuishe.
Prolijo Mezcal Espadín lowland agave is one of a kind with rich aromas, smooth and profile notes. It’s created with passion while maintaining the integrity of the craft, traditions and culture of Oaxaca, Mexico. This agave grew in the lowland and great as introduction to mezcal.
MAESTRA MEZCALERA: Victoria Mendez Gomez
REGION: San Dionisio Ocotepec
AGAVE: Semi-cultivated Espadín, grown on the Lowland of Oaxaca (Maturity 8 to 10 years)
ALC/VOL: 43% / 86 proof
PACKAGING: 1000 ML
AROMAS: Woody, Fruity, Citrusy, Floral
FLAVOR: Earthy, sweet notes, mildly smoky, soft minerals with a smooth finish
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Mature Agave Espadín |
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Underground stone pit oven fueled with encino wood |
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Milled with a traditional tahona pulled by a mule |
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Fermented in open pine wood vats |
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Distilled twice in copper alembic |
Prolijo Mezcal Espadín highland is one of a kind with rich aromas and profile notes. This agave grew in the heels of oaxaca, retaining the least amount of water producing more fine sugars; providing more alcohol and flavors.
MAESTROS MEZCALEROS: Victoria Mendez Gomez & Óscar Ramirez Santiago
REGION: San Dionisio & Etla, Oaxaca, México
AGAVE: Espadín, this agave is semi cultivated on the Hills of Oaxaca and it takes between 8 to 10 years to reach full maturity
ALC/VOL: 45% / 90 proof
AROMAS: Woody, Fruity, floral, Earthy
FLAVOR: Full body, slightly smoky, ,mild minerality, earthy with a smooth finish
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Mature Agave Espadín |
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Underground stone pit oven fueled with encino wood |
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Milled with a traditional tahona pulled by a mule |
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Fermented in open pine wood vats |
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Distilled twice in copper alembic |
Prolijo Mezcal Espadín highland Reposado is one of a kind with rich flavor profiles and rested in American Kentucky Oak Barrels for two months. These five barrels were charred at level two or for 30 seconds.
MAESTROS MEZCALEROS: Victoria Mendez Gomez & Óscar Ramirez Santiago
REGION: San Dionisio & Etla, Oaxaca, México
AGAVE: Espadín, this agave is semi cultivated on the Hills of Oaxaca and it takes between 8 to 10 years to reach full maturity
AGAVE: Semi-cultivated Espadín, grown on the Hills of Oaxaca (Maturity 8 to 10 years)
ALC/VOL: 43% / 86 proof & 46% / 92 proof
AROMAS: Woody, Roasted Agave, Vanilla, Caramel Aroma
FLAVOR: Smooth, Sweet, Woody, Roasted and Smoked Tints
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Mature Agave Espadín |
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Underground stone pit oven fueled with encino wood |
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Milled with a traditional tahona pulled by a mule |
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Fermented in open pine wood vats |
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Distilled twice in copper alembic |
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Rested for two months in new American Kentucky Oak barrels |
Prolijo Mezcal Tobalá is one of a kind with rich unexpected aromas and profiles notes. This wild agave takes between 13 to 17 years to mature in the hills of Oaxaca, Mexico. This wild agave is small and offers a surprisingly flavors.
MAESTROS MEZCALEROS: Victoria Mendez Gomez & Óscar Ramirez Santiago
REGION: San Dionisio & Etla, Oaxaca, México
AGAVE: Wild Agave Tobalá, this agave grows under extreme conditions on the mountains of Oaxaca and it take between 13 to 17 years to reach full maturity
ALC/VOL: 48% / 96 proof
AROMAS: Earthy with citric tones mixed maguey notes, banana and sweet warm nuance
FLAVOR: Lightly astringent at the beginning, followed with caramel highlights and honey with an earthy and fruity flavor
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Mature Wild Agave Tobalá |
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Underground stone pit oven fueled with encino wood |
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Milled with a traditional tahona pulled by a mule |
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Fermented in open pine wood vats |
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Distilled twice in copper alembic |
Prolijo Mezcal Madrecushe is one of a kind with rich unexpected flavors and profiles notes. This wild agave takes between 9 to 12 years to mature in the hills of Oaxaca, Mexico. Part of this wild agave grows outside the ground.
MAESTROS MEZCALEROS: Victoria Mendez Gomez & Óscar Ramirez Santiago
REGION: San Dionisio & Etla, Oaxaca, México
AGAVE: Wild Agave Madrecuishe, this agave grows under extreme conditions on the mountains of Oaxaca and it take between 9 to 12 years to reach full maturity
ALC/VOL: 48% / 96 proof
AROMAS: Freshness with citric fruity notes and herbal aromas at the end
FLAVOR: Rich citrus flavor with tropical fruits, minerals, dry entry and roasted agave
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Mature Wild Agave Madrecuishe |
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Underground stone pit oven fueled with encino wood |
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Milled with a traditional tahona pulled by a mule |
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Fermented in open pine wood vats |
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Distilled twice in copper alembic |
We call our Pechuga mezcal “Día de Los Muertos Pechuga.” because on Day of the Dead, Oscar, our mezcalero, placed fruit on the altar of his house to welcome his ancestors. Two days after Day of the Dead, Oscar used that same fruit to began the distillation. He placed the fruit inside the still, hung three chicken breasts above it and infused Mole Negro spices.
Oscar distilled this combination twice creating a work of art. Oscar and his family feel that the souls of the ancestors who visited their house are somehow inside each bottle. Only about 600 liters were produced.
MAESTRO MEZCALERO: Óscar Ramírez Santiago
REGION: Etla, Oaxaca, México
AGAVE: Espadín, this agave is semi cultivated on the Hills os Oaxaca and it takes between 8 to 10 years to reach full maturity
AGAVE: Semi-cultivated Espadín, grown on the hills of Oaxaca (Maturity 8 to 10 years)
ALC/VOL: 48% / 96 proof
AROMAS: Bright fruit notes, hints of clean smoke and mole notes
FLAVOR: Roasted fruit subtle minerality and slight smokiness, mole, chocolate and finishes dry on the back of the palate
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Mature Agave Espadín |
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Underground stone pit oven fueled with encino wood |
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Milled with a traditional tahona pulled by a mule |
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Fermented in open pine wood vats |
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Distilled twice in copper alembic |
Prolijo Mezcal Tepeztate is one of a kind with rich unexpected aromas and profiles notes. This wild agave is one of the oldest agave in Mexico, taking between 25 to 35 years to mature in the hills of Oaxaca, Mexico. This wild agave grows in such extreme conditions.
MAESTRO MEZCALERO: Israel Raymundo Antonio & Victoria Mendez Gomez
REGION: Santiago Matatlán & San Dionisio Ocotepec Oaxaca
AGAVE TEPEZTATE: This agave took between 25 to 35 years to mature under extreme conditions on the mountains and it can weight up to 1200 lbs
ALC/VOL: 48% / 96 proof
AROMAS: Herbaceous aromas, with a touch of wet stone on the nose, accompanied by grapefruit zest, orange flower and pine
FLAVOR: Fresh florals, white pepper and minerals are highlighted on the palate with prominent notes of spice on the finish
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Mature Wild Agave Tepeztate |
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Underground stone pit oven fueled with encino wood |
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Milled with a traditional tahona pulled by a mule |
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Fermented in open pine wood vats |
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Distilled twice in copper alembic |
