Mezcal Mitre is more than just an emblematic drink from Oaxaca; we represent the fusion between Mexico´s contemporary elegance and its artisanal traditions.
At Mezcal Mitre, we follow the family traditions of Don Tacho and his sons, Joel and Laurentino. We take great care in the production process, making sure that we offer only the highest quality, the most exquisite aromas, and the purest taste.
The taste of Mezcal Mitre is the most versatile that you will try. It doesn’t matter if you are new to the world of distillates or if you are an expert in this elixir, we have a label that is perfect for you.
It doesn’t matter if you drink mezcal on its own or in a cocktail. From now on, Mezcal Mitre will be your first choice.
Get to know our three labels, each one has its own unique characteristics: Mitre Espadín, Mitre 3 Magueyes, and Mitre Origen. Choose your favorite one, and welcome to the pack.
Our company was founded with the purpose of representing the fusion of Contemporary and Elegant Mexico, with the Artisanal and Traditional Mexico. Our goal was to create a high-quality product, with a price/quality benefit for the consumer.
We began to commercialize in the national market.
We started to compete in international markets, including Canada, Costa Rica, and Spain.
Mitre Espadín was awarded two silver medals in the San Francisco World Spirits Competition.
Our brand achieved recognition at a national level, with sales in more than 200 stores from Tijuana to Cancún.
Launch of:
Mitre Espadín was awarded the Great Gold Medal by the Academy of Mezcal and Maguey, in the National Brand Competition.
We debuted on digital commerce platforms such as Mercado Libre and Amazon, positioning ourselves within the top 5 of the most popular mezcals.
Mitre Origen was awarded 87 points in the Agavit Awards.
Launch of Mitre Ancestral, an ancient mezcal distilled in clay pots.
We branched out into the American and Chinese markets.
We strive to preserve our value chain, from sustainable cultivation of the agave to the bottling process in Santiago Matatán, Oaxaca, a municipality known as the “World Capital of Mezcal”.
The first step is to select mature agaves; for the Espadín species, this takes between 6 and 8 years from the time it was planted. The stems must be removed in order to clean the heart of the maguey, also known as the pineapple.
The agaves are cooked for three days using mesquite wood in a conical oven made from volcanic stone. In this stage, the mezcal acquires its characteristic smokey notes.
The cooked agaves are then crushed with a stone mill to extract the must and tear the fibers.
This step is where the magic happens: the sugar becomes alcohol. We do this through natural fermentation in pine wood vats, allowing nature to work on its own time. This process can take between 8 and 20 days, depending on the room temperature.
Our distillation process is artisanal and ancestral, using copper stills and clay pots. This process requires patience as we heat the distiller over a wood fire.
We finish by bottling and labeling the product by hand. We choose to do it this way so that we can take detailed care of every element of our iconic bottles.
Thanks to the family tradition of Don Tacho and his sons, Joel and Laurentino, our products are of the utmost quality. Our mezcal is produced artisanally, from the moment the seeds are planted until the elixir is bottled.
We strive to preserve our value chain, from sustainable cultivation of the agave to the bottling process in Santiago Matatán, Oaxaca, a municipality known as the “World Capital of Mezcal”.
The first step is to select mature agaves; for the Espadín species, this takes between 6 and 8 years from the time it was planted. The stems must be removed in order to clean the heart of the maguey, also known as the pineapple.
The agaves are cooked for three days using mesquite wood in a conical oven made from volcanic stone. In this stage, the mezcal acquires its characteristic smokey notes.
The cooked agaves are then crushed with a stone mill to extract the must and tear the fibers.
This step is where the magic happens: the sugar becomes alcohol. We do this through natural fermentation in pine wood vats, allowing nature to work on its own time. This process can take between 8 and 20 days, depending on the room temperature.
Our distillation process is artisanal and ancestral, using copper stills and clay pots. This process requires patience as we heat the distiller over a wood fire.
We finish by bottling and labeling the product by hand. We choose to do it this way so that we can take detailed care of every element of our iconic bottles.
Thanks to the family tradition of Don Tacho and his sons, Joel and Laurentino, our products are of the utmost quality. Our mezcal is produced artisanally, from the moment the seeds are planted until the elixir is bottled.
View: Clear and Bright.
Nose: Great complexity of aromas reminiscent of penca, earth and wet grass highlighting its genuineness. Green fruits such as quince leave to shine, as well as notes of citrus and mud, without neglecting the toasted and smoked typical of the detailed craft process under which 3 magueyes is made.
In Mouth: On the palate, its aromas are confirmed and even enhanced as is the case of smoked, and pleasantly remaining in the aftertaste along with the fruity notes. Sensations such as acidity, astringency and bitterness coexist harmoniously making the potency of the 45 ° alcohol of this mezcal perceived pleasantly.
View: Clear and Bright. .
Nose: Great complexity of aromas reminiscent of penca, earth and wet grass highlighting its genuineness. Green fruits such as quince leave to shine, as well as notes of citrus and mud, without neglecting the toasted and smoked typical of the detailed craft process under which 3 magueyes is made.
In Mouth: On the palate, its aromas are confirmed and even enhanced as is the case of smoked, and pleasantly remaining in the aftertaste along with the fruity notes. Sensations such as acidity, astringency and bitterness coexist harmoniously making the potency of the 45 ° alcohol of this mezcal perceived pleasantly.
View:Limpio, Clear and Bright. .
Nose:Expressive and complex, with a fruity character oriented towards citrus fruits such as orange peel, lime, grapefruit and a bit of banana note, accompanied by herbal aromas of green stalk, pine and wild herbs. Also have a mineral presence because of its distillation in a clay pot, discreet and well-integrated smoking.
Presencia mineral por su destilación en olla de barro, ahumado discreto y bien integrado.
In Mouth: Robust and elegant in the mouth. It confirms the fresh notes of green stalk and herbs, lively and pleasant acidity that confirms the citric character with a long and unctuous finish, enhanced by its ancestral distillation in a clay pot.
View: Clear and Bright.
Nose: Aromas of penca, wet earth, green skins fruits, citrus and herbaceous nuts, forming and excellent aromatic complexity.
In Mouth: Soft and fresh, with market acidity and a long aftertaste and a light smoky ending. Subtle astringency and unctuousness.
