THE MOST DIVERSE

COLLECTION OF SMALL BATCH ARTISANAL MEZCALS

Taste Tradition
ESPADÍN
Espadín is the backbone of Oaxaca’s mezcal tradition, a versatile agave that has been cultivated for generations. As the most widely used agave in mezcal production, it’s loved for its consistency and rich, layered flavor profile that showcases the essence of artisanal mezcal.
SALMIANA
Hailing from the highlands of San Luis Potosí, Salmiana is a rare gem in the mezcal world. Unlike most Oaxacan varieties, this agave is cooked differently, resulting in a completely unique mezcal with a strikingly fresh and green flavor profile.
CUPREATA (PAPALOMETL)
A wild agave found in the rugged mountains, Papalometl mezcal carries bold mineral notes with a smoky, herbal complexity. Its slow maturation gives it an unmatched depth of flavor, making it a favorite among mezcal connoisseurs.
MEXICANO
This agave thrives in rich, volcanic soils, yielding a mezcal that balances earthiness with a touch of citrus and spice. Mexicano offers a refined, full-bodied experience with a lingering finish, perfect for sipping or crafting cocktails.
TOBALA
Tobalá is often called the "king of wild agaves." Revered for its small size but powerful flavor, it grows in the rocky soils of Oaxaca’s mountains. This wild agave is treasured for its deep, concentrated flavors.

At Tajacú, we’re not just making mezcal—we’re regenerating ecosystems.
Our premium small-batch mezcal is crafted with care from sustainable agave,
honoring both the earth and the centuries-old techniques passed down through our family.
With every bottle, you’re supporting biodiversity and savoring the true spirit of Mexico.

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Process

1. Seed to Maturity: Cultivating Agave

Tajacú cultivates agave sustainably, ensuring biodiversity by germinating seeds in nurseries. Depending on the species, maturation takes 6 to 25 years, with plants contributing to soil health and habitat restoration. Once mature, the leaves are pruned, and only the core, or piña, is used. The leaves are repurposed for livestock feed, textiles, and bioplastics.

2. Harvesting the Agave Piñas

Expert jimadores harvest mature agave using a coa, removing the leaves to reveal the piña. These cores, which can weigh between 40 to 250 kg, are collected and prepared for cooking.

3. Cooking the Piñas

In Oaxaca, piñas are slow-roasted in underground ovens for 3-5 days, giving mezcal its signature smoky flavor. For Salmiana mezcal in San Luis Potosí, masonry ovens are used instead, resulting in a less smoky, more agave-forward taste.

4. Crushing the Agave Piñas

After cooking, the piñas are crushed using a traditional tahona, a large stone wheel pulled by a horse. This process extracts the sweet juices while the fibrous remains (bagasse) are later used in fermentation to enhance flavor.

5. Fermentation

The crushed agave and juices ferment in wooden vats, where wild yeasts naturally initiate fermentation. This process takes 7 to 14 days, depending on climate and temperature. For Salmiana mezcal, fermentation occurs in masonry tanks, adding depth and complexity.

6. Distillation

Double distillation is carried out in copper pot stills over open flames. The first distillation creates a lower-proof liquid, which is distilled again to refine the flavors. Only the heart of the spirit is kept, ensuring a rich and pure mezcal.

7. Aging (Optional)

Most mezcals are bottled as joven (unaged), but some are aged in glass for at least a year to develop additional complexity, creating madurado en vidrio mezcal.

8. Bottling & Handcrafting

Once the mezcal reaches its ideal flavor, it is bottled by hand, preserving the artisanal essence. Each bottle is designed to reflect the heritage and craftsmanship of the region.

9. From Oaxaca (or San Luis Potosí) to the World

Tajacú mezcal is shared globally, carrying with it the history, culture, and traditions of Mexico. Each sip tells a story, connecting drinkers to the land and the people behind this handcrafted spirit.

MEZCAL
SUNSET

Ingredients:

  • 2 oz mezcal
  • 1 oz grapefruit juice
  • ½ oz lime juice
  • ½ oz agave syrup
  • ½ oz grenadine
  • 1 sprig of rosemary
  • Ice
  1. In a shaker with ice, mix the mezcal, juices, and agave syrup.
  2. Strain into a glass with fresh ice.
  3. Gently pour in the grenadine to create a sunset effect.
  4. Garnish with a rosemary sprig and enjoy!
  5. Salud!