Our Story
Who We Are
Welcome to MezIntenz! We're a family-owned business with a deep passion for mezcal. As enthusiasts ourselves, we understand the qualities that make a mezcal truly remarkable.
Our goal is to bring you the finest mezcals from Oaxaca, Mexico, directly to your doorstep in the United States. We prioritize quality over quantity, which is why we focus solely on delivering the highest quality mezcals.
Our specialty is mezcal ancestral, the original and most traditional form of mezcal. This type of mezcal is produced using time-honored methods, and we have immense respect for the craftsmanship and skill that goes into each bottle.
We invite you to join us in celebrating this unique spirit. We look forward to sharing our love of mezcal with you. Salucita!
The Art of Ancestral Mezcal Making
The Process
The Ancestral Mezcal clay pot distilling process has remained consistent for over twenty-four hundred years. Our spirits are handcrafted by our maestros mezcaleros in Oaxaca, Mexico, who have faithfully followed these ancestral traditions for 15 generations. This rich heritage produces unique mineral flavors from the clay pot distillation method.
It all begins by selecting the best wild and mature agave varieties. The labor-intensive task of cutting and exposing the "piña" follows. The "piña" is then cooked in underground pits beneath Oaxaca's rich soil. After an appropriate resting period, depending on the agave, the piñas are chopped and ground using wooden mallets before being placed in wooden vats to ferment. Once fermented, the juices are double distilled in clay pots.
01
Selection of Agave
We begin with selecting the best wild and mature agave varieties, each chosen for unique characteristics. The agaves mature for up to 18 years, contributing to the depth and complexity of the final product.
04
Grinding and Fermentation
Cooked piñas rest, then are chopped and ground with wooden mallets. The mashed agave ferments naturally in wooden vats for several days to weeks, influenced by temperature and humidity. Natural yeasts develop the complex flavors of the mezcal.
02
Harvesting the Piñas
After selection, the piñas (agave hearts) are carefully cut and transported to the distillery. This labor-intensive task requires skill to ensure quality.
05
Double Distillation in Clay Pots
The fermented juices are double distilled in traditional clay pots, or "ollas de barro," which contribute to the mezcal's distinctive mineral flavors and smooth texture. The first distillation separates the alcohol, and the second refines and concentrates the spirit's flavors and aromas.
03
Cooking in Underground Pits
The piñas are cooked in traditional underground pits lined with volcanic rock, wood, and hot stones. Covered with earth, they cook slowly for several days, imparting a unique smoky flavor and enhancing sweetness.
06
Bottling and Enjoyment
The final mezcal embodies Oaxaca’s rich cultural heritage. Each bottle honors centuries-old traditions and the dedication of our maestros mezcaleros, preserving the authenticity and unique character of Ancestral Mezcal.
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