Liquor Brands in San Luis Potosi

Wild Agave Salmiana growns in the state of San Luis Potosi and takes 7 years to reach maturity. The desert climate of Charcas, San Luis Potosi gives way to an aroma of fresh vegetation and wooden flavors. The production process of our Mezcal Machetazo Salmiana 45% differs from the common cooking of agaves in an earthen oven because these piñas are cooked through vaporization. The sloped construction of the distillery’s floor ensures consistent production from beginning to end as the liquid from the cooked agaves trickles down through each production process by way of gravity.

Mezcal de Leyendas started in 2006 with the pursuit in finding regional mezcales made honoring the tradition and craftmanship of their predecessors using agaves native to the region. This mezcal is made with a wild agave called Salmiana known as Maguey verde. Made trationally in above ground ovens, this mezcal has almost know smoke, crushed with a tahona, fermented in stone tanks, and double distilled.

Mezcal de Leyendas started in 2006 with the pursuit in finding regional mezcales made honoring the tradition and craftmanship of their predecessors using agaves native to the region. This mezcal is made with a wild agave called Salmiana known as Maguey verde. Made trationally in above ground ovens, this mezcal has almost know smoke, crushed with a tahona, fermented in stone tanks, and double distilled.

Derrumbes third expression is a mezcal from the dessert produced exclusively from the extensive wild agave Salmiana Crassispina that grows naturally in the High Plateau of San Luis Potosi. With not enough trees to support mezcal production, Maestro mezcalero Manuel Perez forages for dry Salmiana leaves and quiotes to use as fuel. The result is an incredibly unique mezcal that reflects the flavors of its surroundings like no other. This floral and herbaceous mezcal from the village of Charcas has just the right touch of sweetness to balance its delicate intensity.

A sustainable mezcal made from wild Salmiana agave, very salinity driven, harvested between 13-15 years. This is traditionally a smokeless mezcal, the agaves are cooked using steam, which allows for the terroir and bright agave flavors to shine through - has been in production for almost 200 years.