Overview

Oaxaca produces most of Mexico's mezcal, with hundreds of small palenques (distilleries) using traditional methods passed down through generations. Tours visit family operations where agave is roasted in earthen pits, crushed by horse-drawn tahona stones, and distilled in copper or clay stills. The variety of agave species creates complex flavor profiles.

Highlights

• Traditional production methods
• Family-run palenques
• Multiple agave variety tastings
• Rural Oaxacan countryside
• Combined well with Mitla or Hierve el Agua

Getting There

Location