We believe that every batch of mezcal tells a story - one that represents the distinct characteristics of the region and the family producers who have deep roots in crafting mezcal spirits.
It must be produced within these nine regions to be called 'Mezcal'
Those that know, no two mezcal batches are alike. Depending on the region, soil, water, natural fermentation the maestro mezcalero, there are many intricacies that go into each production. These mezcal recipes have been passed down for generations - nothing is aged or altered, kept true to form.
Meet Valentin Orozco López
A fourth-generation maestro mezcalero that is producing the first Ancestral Mezcal with Wagyu. Valentin is using a pechuga type of family recipe.
Meet Luis Enrique Juárez Ramirez
A fifth-generation maestro mezcalero from San Agustin Amatengo, Ejutla. Luis has dedicated his life to the sustainable cultivation of maguey, alongside his father.
Luis is the fifth generation of maestros mezcaleros of his family. Luis and his father have dedicated their lives to the cultivation of the land, growing maguey sustainably from seed to harvest and keeping to the same family mezcal production methods. He takes immense pride in this laborious process, showing great respect preserving the same teachings from his great-grandparents.
Meet Pedro Vasquez García
Meet Pedro, a fourth generation maestro mezcalero, passionately dedicated to cultivating agaves and perfecting the craft of distillation. His heritage is deeply rooted in San Esteban Amatlán, Miahuatlán, Oaxaca.
Meet Juan Hernandez
Meet Juan Hernandez, a maestro mezcalero originally from Guelavía. A fifth generation mezcalero, producing primarily angustifolia haw from the regions of Guelavía & Matatlan. Juan has been producing artisanal and ancestral mezcal for close to 20 years. He is responsible for producing Paquera’s Espadin, every batch made using traditional methods, with a fermentation process 100% natural with native yeasts in unique awewete vats. We are grateful to work with such a kind individual that produces some of the tastiest mezcal in Oaxaca.
Meet Hafid Rodriguez
Meet Hafid Rodriguez, a fourth generation maestro mezcalero from Andrés Niño, Ejutla, Oaxaca. He is bringing new innovations to the planting and cultivation of agave by using unique organic methods. He makes his own Bokashi fertilizer from mushroom
production waste, which helps to organically accelerate the maturity of agaves.
Our purpose is to support the mezcal-producing families and communities in Oaxaca. We achieve this by working within the Cooperativa Oaxaqueña Productora de Mezcal co-op, in which multiple families can thrive. Paquera supports the community by helping each producer address unique challenges and by implementing sustainable processes.
