Wild agaves shape the Matatlán landscape — from cliffside Tepeztate to slender Cuishe and broad-leafed Tobalá. As these agaves near the end of their natural life, trained jimadors harvest them at peak sugar. Using a sharp coa, they skillfully trim the spiny leaves — too much, and flavor is lost; too little, and bitterness seeps in. Every cut demands the precision of a seasoned mezcalero.

Rooted in Matatlán, the Santiago family has long been part of Oaxaca’s mezcal heritage. Their palenques support local jimadors, many of whom harvest wild and cultivated agave by hand on family lands. Generations of trust ensure access to the region’s finest agave. Every step honors tradition — no shortcuts, no machines, just time-tested craft.

In a centuries-old ritual, ripe piñas are piled into a stone-lined earthen pit and slow-roasted over mesquite for days.
Covered with wet canvas and earth to seal in the heat, they roast under Kaín’s watch until the pulp is perfectly caramelized. During harvest, sweet smoke hangs over the palenque for weeks.

Sustainability is woven into every step — agave leaves fuel the fire, and leftover bagasso returns to the fields as fertilizer. Cultivated Espadín is replanted to ensure future harvests.

Kaín and his team extract every last drop from the roasted agave, grinding it to a soft mash with a traditional tahona. Water from the palenque’s 60-year-old well — pure, soft, and low in minerals — helps reveal the agave’s truest expression.

After roasting, the softened agave is crushed by a tahona, a large stone wheel. This slow process gently extracts the sweet juices without over-processing the plant fibers, preserving the full spectrum of agave flavor. The result is a rich mash ready to begin the natural fermentation process.

The crushed agave is transferred to open-air wooden vats, where wild yeast from the local environment initiates fermentation. No additives or industrial yeasts are ever used... just time, temperature, and nature. This stage is crucial for developing the distinct aromas and flavor profiles that make each small batch unique. Fermentation is everything for Kaín. Using all five of his senses, he tests the humidity, barometric pressure, air temperature, smell from the fermenting vats, and the look and sound as each vat metamorphoses.  

Finally, the fermented mash is distilled in our copper stills using water from our pristine aquifer. Our distillation process is slow and deliberate, twice distilled to refine the spirit while preserving its essence. The result is a mezcal that is smooth, expressive, and deeply rooted in the traditions of its origin.

From just three ingredients - Agave, Water and Fire…

...Hedonistas Mezcal is born.