BESO MÍSTICO
It is an artisanal mezcal of the highest quality produced by master mezcaleros with more than a century of tradition in the heart of Santiago Matatlán, Oaxaca, the world capital of mezcal.
Mezcal is a sacred drink that is drunk with kisses. Each sip carries with it a magical aura that connects us with mystical animals, called "tonas" in the Zapotec culture, that accompany us from birth.
Discover an authentic and unique artisanal mezcal
OUR PROCESS
The artisanal production process of Beso Místico is a journey that goes beyond the simple production of mezcal; It is a connection with the past, a tribute to the traditions, rituals and magic that permeates every drop of this artisanal drink.
CULTIVATION AND SELECTION OF AGAVES
The tradition of growing agave has been passed down from generation to generation, valuing sustainability and respecting ancestral practices. The agaves are grown for at least eight years, without the use of insecticides or chemicals. The careful selection of mature agaves, with maximum sweetness and a weight ranging from 60 to 90 kilos, is carried out before dawn. For Beso Místico, the balance between tradition, sustainability and respect for the land is the key to preserving this valuable heritage of Oaxaca, focusing on cultivated agaves, such as espadín and tobalá, to contribute to the preservation of wild agaves .
COOKING
The selected pineapples are cooked in a conical stone oven dug into the ground, heated with oak wood at high temperatures. The cooking, which lasts several days, provides a characteristic smoky touch. For our master mezcaleros, the balance between earth, stone and fire is essential, seeking a subtle smokiness that integrates with the flavors of the agave.
TRITURATION
The cooked piñas are taken to a bakery where they are crushed to separate the agave fibers. The bakery is pulled by horses, treated with care and considered part of the family. The close relationship with horses is a fundamental aspect for mezcaleros masters.
FERMENTATION
The pieces of crushed pineapples are placed in pine wood vats with spring water to begin fermentation, closely supervised by the master mezcaleros. This stage, which lasts several days, is crucial for the sweet nectar of the pineapples to begin its transformation. Daily attention to the nuances of fermentation is key to producing an exceptional mezcal.
DISTILLATION
After fermentation, the mezcal is distilled twice in copper stills, following the artisanal process. Adjusting the heat of the stills guarantees obtaining fine vapors that preserve the essential flavors of the agave. The result is a mezcal infused with character, nuances and smoky notes, with unmatched softness and complexity.
FILTERED AND BOTTLED
In the final stage, the mezcal is filtered, bottled and labeled. Throughout the process, the standards of the Mezcal Regulatory Council are covered for an authentic, high-quality artisanal mezcal. In this way, Beso Místico guarantees to offer the world a liquid jewel that encapsulates mysticism and tradition in each bottle.
CULTIVATION AND SELECTION OF AGAVES
The tradition of growing agave and producing artisanal mezcal Beso Místico has been passed down from generation to generation, valuing sustainability and respecting ancestral practices. The agaves are grown by Don Pedro and Doña Julia for at least eight years, without the use of insecticides or chemicals. The careful selection of mature agaves, with maximum sweetness and a weight ranging from 60 to 90 kilos, is carried out before dawn. For Beso Místico, the balance between tradition, sustainability and respect for the land is the key to preserving this valuable heritage of Oaxaca, focusing on cultivated agaves, such as espadín and tobalá, to contribute to the preservation of wild agaves.
COOKING
The selected pineapples are cooked in a conical stone oven dug into the ground, heated with oak wood at high temperatures. The cooking, which lasts several days, provides a characteristic smoky touch. For our mezcal masters, the balance between earth, stone and fire is essential, seeking a subtle smoke that integrates with the flavors of the agave.
TRITURATION
The cooked piñas are taken to a bakery where they are crushed to separate the agave fibers. The bakery is pulled by horses, treated with care and considered part of the family. The close relationship with horses is a fundamental aspect for mezcaleros masters.
FERMENTATION
The pieces of crushed pineapples are placed in pine wood vats with spring water to begin fermentation, closely supervised by the master mezcaleros. This stage, which lasts several days, is crucial for the sweet nectar of the pineapples to begin its production. transformation. Daily attention to the nuances of fermentation is key to producing an exceptional mezcal.
DISTILLATION
After fermentation, the mezcal is distilled twice in copper stills, following the artisanal process. Adjusting the heat of the stills guarantees obtaining fine vapors that preserve the essential flavors of the agave. The result is a mezcal infused with character, nuances and smoky notes, with unmatched softness and complexity.
FILTERED AND BOTTLED
In the final stage, the mezcal is filtered, bottled and labeled. Throughout the process, the standards of the Mezcal Regulatory Council are covered for an authentic, high-quality artisanal mezcal. In this way, Beso Místico guarantees to offer the world a liquid jewel that encapsulates mysticism and tradition in each bottle.