OUR PRODUCTION PROCESS
The absolute difference between Aldez Mezcal lies in the choices we make as a company. Our passion is producing spirits that are thoughtfully made from soil to seal. From advocating sustainable farming practices to selecting small, family-owned suppliers to create our eco-friendly packaging, our line of spirits strives to put the planet first. Our delicate selection of the rarest, highest-quality agaves allows us to create a genuinely inimitable blend.
What is Denomination of Origin?
A geographical denomination of a country, a region, or a locality used to designate products as deriving from that area and whose quality/characteristics are due exclusively or essentially to the geographical environment — including both the natural and human factors.
This kind of mezcal is distinguished and protected from those similar alimentary products that are produced in other regions and who modify the original production process or change at least one of the raw materials for mass consumption.
What types of Agaves can be used to make Mezcal?
arroqueno
A. Americana Oaxacansis
Maturation: 16-18 years
Barril
Agave Karwinskii
Maturation: 12 years
Cuishe
Agave Karwinskii
Maturation: 15-18 years
Coyote
Agave Americana
Maturation: 15-18 years
Espadín
Agave Angustifolia
Maturation: 5-8 years
Jabalí
Agave Convallis
Maturation: 12-15 years
Madrecuishe
Agave Karwinskii
Maturation: 15-18 years
Mexicano
Agave Macroacantha
Maturation: 8-10 years
Papalometl
Agave Cupreata
Maturation: 10-13 years
Tepeztate
Agave Marmorata
Maturation: 25-35 years
Tobalá
Agave Potatorum
Maturation: 10-25 years
Tobasiche
Agave Karwinskii
Maturation: 15-18 years
Where can Mezcal be produced?
Mezcals must be made of 100% magueys, which are produced from the fermentation and distillation of their juices, using either spontaneous or cultivated microorganisms from the mature, cooked maguey hearts. To be called mezcal, the magueys must also be harvested in the following 9 states in Mexico. Aldez Mezcal is made in the state of Oaxaca in the town of San Juan del Río.
| State/ Municipality |
Year of incorporation |
% of the municipality with D.O. |
|---|---|---|
| Tamaulipas | 2003 | 25% |
| Guanajuato | 2001 and 2015 | 4% |
| Michoacán | 2012 | 26% |
| Puebla | 2015 | 53% |
| Durango | 1994 | 100% |
| Zacatecas | 1994 | 100% |
| San Luis Potosí | 1994 | 100% |
| Guerrero | 1994 | 100% |
| Oaxaca | 1994 | 100% |
Where can Mezcal be produced?
Mezcals must be made of 100% magueys, which are produced from the fermentation and distillation of their juices, using either spontaneous or cultivated microorganisms from the mature, cooked maguey hearts. To be called mezcal, the magueys must also be harvested in the following states in Mexico:
