Local
Just beyond the Mitla archaeological ruins in Oaxaca, Mexico, Mezcal Local is made in San Pablo Villa de Mitla, where maestro mezcalero Leonel Hernández (Don Gil) carries a third‑generation palenque tradition. “Local” isn’t a slogan here—it’s a compass pointing straight at place, people, and time.
Espadín piñas are allowed roughly ten years to mature before pit‑cooking in a conical earthen oven fired with pine and oak; river stones hold the heat at the core. Crushing follows, then about ten days of fermentation in wooden vats and a double run through copper pot stills—an artisanal sequence with no shortcuts.
Bottled as a Pechuga de Maguey, the distillation is finished “con Corazón de Agave” and fruit, more ritual than gimmick, adding depth while honoring the plant. Mezcal Local channels the Valles Centrales with quiet precision: community‑made, terroir‑driven, and unmistakably Mitla.Local
Just beyond the Mitla archaeological ruins in Oaxaca, Mexico, Mezcal Local is made in San Pablo Villa de Mitla, where maestro mezcalero Leonel Hernández (Don Gil) carries a third‑generation palenque tradition. “Local” isn’t a slogan here—it’s a compass pointing straight at place, people, and time.
Espadín piñas are allowed roughly ten years to mature before pit‑cooking in a conical earthen oven fired with pine and oak; river stones hold the heat at the core. Crushing follows, then about ten days of fermentation in wooden vats and a double run through copper pot stills—an artisanal sequence with no shortcuts.
Bottled as a Pechuga de Maguey, the distillation is finished “con Corazón de Agave” and fruit, more ritual than gimmick, adding depth while honoring the plant. Mezcal Local channels the Valles Centrales with quiet precision: community‑made, terroir‑driven, and unmistakably Mitla.
