Beneva
In Oaxaca’s valleys, in the heart of Mexico, Beneva stands for mezcal craft that grew from family knowledge into a recognised name. Founded in 1992 by Pedro Mateo López in Santiago Matatlán—often called the world capital of mezcal—the distillery pairs Zapotec tradition with a forward‑looking mindset.
It starts with maguey: agave hearts are cooked in earthen ovens of stone and clay, then crushed in artisan mills before open fermentation. Copper pot stills take over for double distillation, shaping a spirit with clean structure and integrity—more patient alchemy than industrial speed.
With processing, bottling and export under one roof, Beneva expands beyond the palenque without losing its soul. The origin stays legible: closeness to raw material, disciplined batch work, and the conviction that terroir is not a slogan—it is made.Beneva
In Oaxaca’s valleys, in the heart of Mexico, Beneva stands for mezcal craft that grew from family knowledge into a recognised name. Founded in 1992 by Pedro Mateo López in Santiago Matatlán—often called the world capital of mezcal—the distillery pairs Zapotec tradition with a forward‑looking mindset.
It starts with maguey: agave hearts are cooked in earthen ovens of stone and clay, then crushed in artisan mills before open fermentation. Copper pot stills take over for double distillation, shaping a spirit with clean structure and integrity—more patient alchemy than industrial speed.
With processing, bottling and export under one roof, Beneva expands beyond the palenque without losing its soul. The origin stays legible: closeness to raw material, disciplined batch work, and the conviction that terroir is not a slogan—it is made.
