San Luis del Rio


Oaxaca is the epicenter of mezcal in the country and without a doubt it’s a world carved in legends, green quarry, black clay and of course agave.

Agave: Maguey espadín (Angustifolia Haw)


Elaboration process: Traditional. Grinded in chilean tahona pulled by horse. Cooked underground in conical oven with tepehuaje and sabino wood.


Tasting Note: Ripe citric aromas, a notorious presence of cooked agave and alcohol. In the mouth, earth followed by a sweet and fruity flavor derived from the tropical fruits of the region.


Crafting Family:: Velasco Family

Apango (available 2018)


It is said that Guerrero is one of the cradles of agriculture in this continent, and this creates an unbeatable precedent for the agave that grows there

Agave: Maguey wild Papalote (Agave Cupreata)


Elaboration Process: Cooked under ground in conic oven.


Tasting Note: Elegant woods such as cedar, green pepper, cloves and tobacco. On the palate green flavors, persistence, pleasant smoked note and balanced alcohols.


Crafting Family: Alcaraz Family

Pie de la Meza


Michoacán is a land covered in mystery where things become infinite. There, the customs and history are encapsulated in a mezcal that delights us with each drink.

Agave: Blend or ensamble of two wild agavesmaguey Cenizo and Alto (Agaves Americana Sahuayensis and Inaequidens)


Elaboration Process: Traditional style of the region, conical oven in the ground with dry pine wood, grinded with mechanical tear, fermented in open air in steel tubs at floor level, double distillation in Filipino still, copper saucepan with montera wood.


Tasting Note: Acetones, nuts such as hazelnuts and toasted peanuts, almonds and pine, green apples and ripe pineapple. Subtly smoked and elegant. In the palate, a warm body, constant and pleasant acidity that generates a balance.


Crafting Family: Pérez Family




Mature piñas are selected, which for more than 8 years have remained in the field. Cut leaves or pencas of the heart of the maguey with axes and machetes.




The oven is lit the day before at night with dry tepehuaje wood where the river stones are heated. The next morning wet bagasse is added to the stones and later the pineapples split into halves and thirds, the oven is covered with sacks and soil. The goal is for the maguey sugars to be transformed into fermentable sugars.




The maguey is chopped into smaller pieces to be ground with the tahona  pulled by horse, fibers and juices are obtained.




In pine and sabino tubs or tinas, the mashed maguey and spring water are added, where the microorganisms will naturally converted into a fermented mosto until the tepache as known in the community is obtained. Natural and native yeasts in the region play a very important role in this process which goes from 7 to 10 days.




Once the tepache is ready, the mostos are heated and condensed. The copper stills are loaded to distill 2 times, the first, you get a product called ordinario, then it is again distilled to rectify and get a tasty mezcal


Bottling & Labeling


Each bottle is carefully hand filled, labeled and numbered carefully with lots of love. They’re after packed and sent to their destinations to be enjoyed.



1 part mezcal Legendario Domingo espadín
1 part red vermouth
1 part Campari
1 slice of orange


Chill the glass with ice
Add ingredients to mixing glass
Pour into the glass, add 1 large cube of ice, add orange slice
Garnish with orange peel



1.5 oz Mezcal Legendario Domingo espadín
1 slice of grapefruit
Grapefruit Bitter
Tonic Water
1 Rosemary Sprig

Preparation: Chill the glass with ice, macerate the slice of grapefruit, pour the mezcal, add ice, add 3/4 tonic water, beat slowly. Garnish with another half slice of grapefruit and 1 sprig of rosemary.


Naranjada with Mezcal

2 oz Mezcal Legendario Domingo espadín
Juice of 1 orange
Mineral water
Agave Syrup
Fresh Basil Leaves

PreparationAdd the orange juice in 1 mixing bowl and mix with the mezcal. Squeeze glass with worm salt, pour into highball glass, add the agave syrup and mineral water Garnish with fresh basil.



2oz Mezcal Legendario Domingo espadín
1 Cucumber
.5oz de Green Lemon
1 Pinch of salt

Preparación: Add all ingredients in 1 shaker, macerate ingredients together. Shake with ice. Pour and strain into glass, add 1 slice of cucumber, enjoy.

Where to find it

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Legendario Domingo, please write us!