We sow with passion. We care with dedication. We produce with quality.

Taste the legacy of 4 generations of master mezcal makers in every sip of our artisanal and ancestral mezcals.

Our Process

To share our culture, tradition, and family history with the world through our mezcal.

Cooking

The maguey is slowly cooked in our stone conical oven. We carefully monitor every detail, even the oven’s exact temperature.

Grinding

Using the traditional method, we crush the cooked maguey in a tahona (stone mill). This gives the maguey the ideal texture needed for proper fermentation.

http://molienda-tahona-caballo-agave-cocido-mezcal-casa-xamu-oaxaca.jpg

Fermentation

Fermented using a natural method with wild yeasts from the environment in pinewood vats. This process takes on average 7 to 10 days, depending on the climate and the variety of agave.

Tinas de madera para fermentación natural de agave molido en el palenque de Mezcal Casa Xamu, Santiago Matatlán, Oaxaca. Proceso artesanal con levaduras salvajes de 7 a 10 días. Sin acelerantes. 100% orgánico.

Artisanal Distillation

Double distillation in copper stills with a 250-liter capacity gives our artisanal mezcals their clean and bright flavors. Each distillation can take up to 7 hours — a process we carefully manage to ensure the quality of our mezcal.

estilación artesanal del mezcal en alambique de cobre, con fuego de leña.

Ancestral Distillation in Clay Pot

An ancestral method used by our forefathers... "My father, Don Ignacio, produces very small batches using this centuries-old technique to create the most complex and interesting mezcals in our line of Ancestral Mezcals."

Gota de mezcal cayendo del alambique de barro al vaso veladora durante la destilación de Casa Xamu en Santiago Matatlán, Oaxaca. Corte del corazón por maestro mezcalero. Destilación artesanal ancestral en barro para máxima pureza y sabor.