Productores del Buen Agave
For almost a century, the consortium Productores del Buen Agave has combined commitment and knowledge in the art of mezcal production brought by different families from the area of Santiago Matatlan, in the State of Oaxaca, Mexico. The consortium's vision is inspired by the tradition of Don Victor Méndez's family, which began in the 1930s. From that time until today, local producers have continued to work together, and in 2006 the Cooperative was officially founded. Today, the supervision of the delicate distillation process is entrusted to master mezcalero Carlos Méndez Blas, a third-generation mezcalera of the family.
The Productores del Buen Agave cultivate Espadin agave in the area of Santiago Matatlan, known as the world capital of mezcal. Here, the altitudes are very high, and the plants are harvested at full ripeness, when the sugar content of the heart, known as piña, has reached its maximum concentration. The processing employs artisanal methods and, after cooking and fermentation of the juice obtained from grinding the piña, the fermented liquid is distilled 2 or 3 times in copper stills, resulting in Mezcal, sometimes combined with other special ingredients.
The 'Mezcal Palomo' line was launched by Productores del Buen Agave in 2013 with the idea of offering products that would be distributed nationally and internationally, some characterized by great typicity while others decidedly more original. The flagship of the distillery's selection is the Mezcal Artesanal Pechuga Palomo, crafted through three distillations, the last of which includes the addition of the “pechuga”, a bag containing chicken meat, fruit, and spices through which the vapors pass before condensing. The result is a unique and complex expression that distinctly deviates from the style of classic mezcal.
For almost a century, the consortium Productores del Buen Agave has combined commitment and knowledge in the art of mezcal production brought by different families from the area of Santiago Matatlan, in the State of Oaxaca, Mexico. The consortium's vision is inspired by the tradition of Don Victor Méndez's family, which began in the 1930s. From that time until today, local producers have continued to work together, and in 2006 the Cooperative was officially founded. Today, the supervision of the delicate distillation process is entrusted to master mezcalero Carlos Méndez Blas, a third-generation mezcalera of the family.
The Productores del Buen Agave cultivate Espadin agave in the area of Santiago Matatlan, known as the world capital of mezcal. Here, the altitudes are very high, and the plants are harvested at full ripeness, when the sugar content of the heart, known as piña, has reached its maximum concentration. The processing employs artisanal methods and, after cooking and fermentation of the juice obtained from grinding the piña, the fermented liquid is distilled 2 or 3 times in copper stills, resulting in Mezcal, sometimes combined with other special ingredients.
The 'Mezcal Palomo' line was launched by Productores del Buen Agave in 2013 with the idea of offering products that would be distributed nationally and internationally, some characterized by great typicity while others decidedly more original. The flagship of the distillery's selection is the Mezcal Artesanal Pechuga Palomo, crafted through three distillations, the last of which includes the addition of the “pechuga”, a bag containing chicken meat, fruit, and spices through which the vapors pass before condensing. The result is a unique and complex expression that distinctly deviates from the style of classic mezcal.
