In Santiago Matatlán, the heart of mezcal production in Oaxaca, Margarita Blas and her son Carlos Mendez produce mezcal artesanal together under the moniker Productores del Buen Agave. They launched Cruz de Fuego mezcal in 2015, winning awards and accolades almost immediately.
Cruz de Fuego is produced employing only traditional methods; there are no automated processes used in production. Agave is cooked in conical earthen ovens, then milled using a stone tahona and fermented in wooden vats (“tinas”). Distilled twice using copper pot stills, the mezcal is true to the terroir of its raw ingredients and its place of production in a lasting and spiritual way.
In Santiago Matatlán, the heart of mezcal production in Oaxaca, Margarita Blas and her son Carlos Mendez produce mezcal artesanal together under the moniker Productores del Buen Agave. They launched Cruz de Fuego mezcal in 2015, winning awards and accolades almost immediately.
Cruz de Fuego is produced employing only traditional methods; there are no automated processes used in production. Agave is cooked in conical earthen ovens, then milled using a stone tahona and fermented in wooden vats (“tinas”). Distilled twice using copper pot stills, the mezcal is true to the terroir of its raw ingredients and its place of production in a lasting and spiritual way.
In Santiago Matatlán, the heart of mezcal production in Oaxaca, Margarita Blas and her son Carlos Mendez produce mezcal artesanal together under the moniker Productores del Buen Agave. They launched Cruz de Fuego mezcal in 2015, winning awards and accolades almost immediately.
Cruz de Fuego is produced employing only traditional methods; there are no automated processes used in production. Agave is cooked in conical earthen ovens, then milled using a stone tahona and fermented in wooden vats (“tinas”). Distilled twice using copper pot stills, the mezcal is true to the terroir of its raw ingredients and its place of production in a lasting and spiritual way.
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NOTE: Not Eligible for Return
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