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Chingona
By maestra mezcalera
Engracia Altamirano
Chingona is a mezcal made by a woman, for the fearless.
Produced in the mountains of Sola de Vega by one of Oaxaca's
finest maestras, it is bold, unapologetic, and entirely her own.
Collaboration
Universidad Chapingo
We have partnered with Mexico's Universidad Autónoma Chapingo — the country's foremost agricultural university — to support their agave propagation and conservation programme.
Together we cultivate endangered species in controlled nurseries, returning healthy plants to the wild communities of our maestros. Science and tradition, in balance.
Learn more →The people behind the bottle
Maestros Mezcaleros
Engracia Altamirano
Sola de Vega, Oaxaca
Tobalá · Chingona
Reymundo Gonzales
Sta. María Sola, Oaxaca
Tepeztate · Sierra Negra · Espadín · Ensamble 20 Suertes
Sergio Reyes Argüelles
Sta. María Sola, Oaxaca
Arroqueño · Mexicano · Chino Verde · Ensamble Espadín·Mexicano
Alberto Santos
Sta. María Sola, Oaxaca
Barril · Coyote
Ale Rendón
Sta. María Sola, Oaxaca
Jabalí · Tepeztate Rendón · Madre Cuishe
Teodulo Vasquez
Amatlan, Miahuatlán, Oaxaca
Tepeztate Vasquez
Valentin Celis
Totomachapam, Oaxaca
Penca Verde
From earth to glass
The process
Harvest
Agave plants are harvested at full maturity — a process that takes 7 to 30 years depending on the species.
Roast
Piñas are slow-roasted in earthen pits lined with volcanic rock and wood, imparting the characteristic smoky character.
Crush
Roasted agave is crushed using a tahona (stone wheel) pulled by a horse or mule, extracting the sweet fibrous pulp.
Ferment
The mash ferments naturally in open wooden vats, using only wild airborne yeasts. This stage defines regional character.
Distil
Double distilled in clay or copper pot stills. No additives, no shortcuts. The maestro's intuition guides every cut.
Rest & Bottle
Selected batches rest briefly in glass before bottling by hand. Every bottle carries the batch number of its maestro.
Fourteen expressions. One philosophy.
Our Distillates
Fourteen expressions. Different plants, different maestros, different mountains. We choose them because of the person behind them — and because when we tasted them at the source, they were undeniably good. No adjuncts. No shortcuts. Nothing added.