With a rich history dating back generations, our distillery is dedicated to crafting exceptional agave spirits that capture the essence of Mexico's agave tradition.
Located amidst Morelos's rolling hills and fertile lands, our distillery is surrounded by acres of carefully cultivated agave fields, where only the finest agave plants, particularly the wild varieties native to the region, are carefully selected for production. Our skilled artisans utilize time-honored techniques passed down through centuries to extract the sweet nectar from the agave piñas. These piñas are subjected to the meticulous double distillation process, ensuring an agave spirit of unrivaled quality.
We take pride in preserving the authenticity of our agave spirits, keeping them accurate to the traditional methods cherished for generations. Our commitment to sustainability and ethical sourcing is reflected in our close relationship with local farmers and agave growers, fostering a sense of community and respect for the environment.
Our agave spirits are more than just a drink; it's an invitation to experience the soul of Mexico. You'll taste the smoky, earthy flavors that only a carefully crafted agave spirit can deliver with each sip. Our dedication to perfection has earned us accolades in Mexico and beyond, and we are honored to share our passion for agave spirits with enthusiasts in the United States, where our product has found a loyal following.
As we expand our distribution to various states in Mexico and the United States, we remain committed to promoting our country's heritage and fostering a deeper appreciation for the art of agave spirit-making. So, whether you're savoring our agave spirit in the heart of Morelos or indulging in its allure across the border, remember that every drop carries the nature of our ancestors and the essence of the land that nurtures the sacred agave.
The history of agave spirits dates back centuries and is deeply rooted in the cultural heritage of Mexico. The origin of agave spirits can be traced back to the pre-Columbian era when indigenous civilizations, notably the Zapotecs and Mixtecs in the Oaxaca region, began cultivating the agave plant.
The Agave spirit's production process is believed to have evolved from ancient techniques used to extract the sweet nectar of the agave plant, which was then fermented into an alcoholic beverage.
As these civilizations developed more sophisticated distillation methods, agave spirit production began to resemble today's process.
It gained popularity among local communities and became crucial to religious ceremonies, social gatherings, and medicinal practices.
After the Spanish conquistadors arrived in the 16th century, they introduced the distillation techniques they had learned from their own culture, particularly the art of distilling wine; this led to the refinement of the agave spirits production process.
Over time, agave spirits production diversified, with different regions adopting distinct methods and utilizing various agave species. Each variety of agave spirits developed unique characteristics, such as smokiness, sweetness, and complexity, depending on factors like agave type, terroir, and the production techniques employed.
In recent decades, the agave spirit has experienced a renaissance, gaining international recognition as a high-quality and artisanal spirit. Agave spirits are celebrated today for their distinctive flavor, cultural significance, and connection to Mexico's rich heritage.
Historical review of the Cazales Distillery
In 1999 we decided to look for a non-traditional strategic crop, for temporary lands that would benefit the poorest farmers, being responsible for carrying out the work. We have basic knowledge in the process and cultivation of plant establishment. We have attended technological exchange tours to the states of Jalisco, Oaxaca, Michoacán, Edo. From Mexico, Aguascalientes, San Luis Potosí and Durango, as well as production workshops, agro-business courses, offered by the S.D.A. and FIRA for both product quality and business profitability. We began planting agave on an area of 3.00 hectares with the amount of 2,500 plants per hectare, having a loss of 10% in plants, which have been replanted with the same seedlings. Currently there is a plantation of 40 hectares.
That's where our love for agave cultivation began. Its main nutrients are calcium, magnesium and silicon, which are found in abundance on the plot. Our cultivation is organic, we have never used any chemicals, we have pineapples that weigh 190 kg on average. Seeing the problem that was found in Morelos, that the groups could never organize themselves and that no one bought us ripe pineapples, with the support of Alianza para el campo we decided to start a family micro-business, always thinking that we would produce a quality artisanal product.
The Cazales Distillery begins its production process in the field, selecting mature plants that have reached their maximum fructose level. They are then jimmed and transported to the distillery where they will be cooked for three days inside a wood and stone oven. After 3 days, the cooked agave pineapples are crushed and shredded by a shredder, a special machine to make the agave more manageable, to ferment the cooked pineapples and let nature do its thing and give us a good agave vinegar. . Once the vinegar is obtained, we move to the stills where the vinegar will be distilled to convert it into agave alcohol. This first alcohol is not recommended for human consumption since it still contains impurities, which is why at the Cazales Distillery we give the agave alcohol a second distillation, with which we achieve a mezcal of unmistakable quality, flavor and smell.
Today the Cazales distillery has three copper stills that allow it a production capacity of 2,000 liters of mezcal per month with its artisanal process that makes its products have that flavor so characteristic of artisanal products.
We have the registered trademark, LO QUE TOMA EL GENERAL. It is a mezcal made with maguey espadín homogenized at 40° G.L. In two versions: white with herbal characteristics in its flavor, notes of pepper, cooked maguey, a light smokiness and a smell of freshly cut grass are perceived; and aged for 5 years in white oak barrels with a very concentrated smell of wood, notes of caramel, dark chocolate, vanilla and tobacco.
