Get to know Angelica as she tells us about her history, process, and her view of the future of mezcal production.
Angelica Garcia Vasquez, second-generation master mezcalera, continues the tradition of artisanal mezcal production that her parents began during the Mexican prohibition in the town of San Baltazar Chichicapam, Oaxaca.
Agaves are wild-sourced, roasted underground with Encino wood and volcanic stones, crushed by a stone mill, and then naturally fermented in wood barrels.
The mezcal is then double-distilled in copper fired by Encino and Huizache wood.
As it has always been done. With the heart, with the community, and with the unique taste only found in this region.
Because mezcal is meant to be "kissed" and savored, and to honor the work of master mezcalera Angelica Garcia Vasquez.
Por mujeres, para todos. By women, for all.
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