Tajacú was created to share with the world a unique selection of small batch artisanal mezcals. Each label represent a specific region, with its own cultural ancestral heritage and agave biodiversity, hand-selected from the hillsides the small villages in Oaxaca, Guerrero, Puebla, Michoacan and San Luis Potosí.
Artisanal mezcales produced from different agaves.
Our quest was to reach for Agaves that you won’t find commercially. Discover a whole new world of aromas, flavors, strength, and smoothness.
Tajacú is the product of multiple generations of proud Mezcal producers from the small villages from Oaxaca, Durango, Guerrero, Michoacán, San Luis Potosí, and Puebla.
Wild Agaves range from 7 to 14 years before harvesting, producers must go and hand-select the agave to the hillsides and then carry the plant’s piña by donkey. In the case of the cultivated Agaves like Espadín or Tobalá, they must be grown for at least 6 years before it is ready for harvest.
The leaves full of thorns that protect the plant’s heart known as piña, are cut off in the fields or the hillsides.
The piñas are placed into either stone rooms or conic pits, depending on the region, which work as ovens of hot stones. Four days of baking the agave brings out their natural sugars.
The sweet piña is now transferred to an above-ground pit, where a traditional stone wheel, called Tahona, usually pulled by a horse, breaks down the cooked agave into a mash.
The mashed agave is put into wooden tubs of water. Left to ferment over the next 7 to 10 days, the mash becomes a tepache. This is where thanks to the bacterias of each region, most unique flavors and aromas are obtained.
The tepache is loaded into copper stills, heated to an exact temperature, and watched carefully over the next two days as it slowly drips into a basin… The final result is our Mezcal.
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