About
It is said that the gods blessed the mythical village of San Juan del Río with the ideal natural elements for crafting the best mezcal. From its rich soil and pure river waters, to its steep terrain that challenges the agave, giving it a stronger sugar concentration and a richer, more complex depth of flavor.
Terroir
Championing the terroir conversation in mezcal with a focus on single village production and scaling through a network of independent producers. Agua Mágica’s approach to selecting agaves is akin to that of a premier cru wine. Their mezcaleros carefully handpick agaves grown in specific plots boasting the best micro-climates.
Farming
We joined a family lineage of more than five generations of maestros mezcaleros to preserve the ancestral distilling wisdom. After searching for more than two years, we partnered with Rogelio Juan Hernandez and his son Julio Juan, who preserve San Juan’s centuries-old craft. From the banana leaves used to cook the agave, stone tahona to mash the piñas, and water from the river to allow fermentation, always staying true to traditional practices over industrial techniques.
Production Process
The plants are cooked in a traditional underground pit for 24 hours and left to rest for 1-2 days before they are crushed by a horse-drawn tahona. The crushed maguey is then fermented naturally in wooden vats for 7-8 days along with fresh river water from the region, followed by a double distillation in copper stills.