OUR STORY

The Heart of Etla: The Story of Mezcal Austero

In the rolling hills of Etla, Oaxaca, where the golden sun kisses the agave fields each morning and the air carries whispers of ancient traditions, Mezcal Austero was born—not just as a spirit but as a tribute to community, craftsmanship, and the heartbeat of a people.

For generations, the families of Etla have cultivated agave with reverence, honoring the land that nourishes them. No chemicals ever touch the earth here; the agaves grow at their natural pace, absorbing the essence of the Oaxacan sun and soil. When the time comes, the hearts of the agaves—piñas—are harvested with the same care and respect passed down through stories told under starlit skies.

Once harvested, the piñas journey to Acatlán, Oaxaca, where the mezcaleros of Mezcal Austero transform them into liquid art. Every step—from slow roasting in earthen pits to the delicate distillation in copper stills—is done with precision, patience, and profound respect for tradition. The result is a mezcal that sings with light smoky notes, vibrant earthiness, and the soul of Oaxaca.
But what truly sets Mezcal Austero apart is the heart beating at its center—both figuratively and literally. When our brand sought a logo, we turned to those who carry the future of their traditions: the children of the local elementary school. The question posed was simple yet profound: What does mezcal mean to our town?

The answers came in crayon sketches and colorful drawings—images of families gathering, fields of agave stretching beyond the horizon, and smiles shared over stories and sips. Among the drawings, one stood out: a heart, drawn with bold strokes and filled with the colors of the agave plant. To these children, mezcal wasn’t just a drink—it was love, family, community, and tradition. That heart became the emblem of Mezcal Austero, symbolizing not just the spirit in the bottle but the spirit of the people behind it.

Every bottle carries that heart, a reminder that Mezcal Austero isn’t just crafted—it’s cared for. From the humble agave fields of Etla to the bustling tables where friends gather to celebrate life, Mezcal Austero is more than mezcal—it’s a heartbeat, a story, and a sip of Oaxaca’s soul.

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OUR ELABORATION PROCESS

  • The Harvest

    When an agave matures, the quiote (large flowering stem) is cut to allow the sugars to concentrate in the piña or heart of the plant. Once the sugars are maximized, the plant is harvested.

  • Baked

    The piñas are baked in a conical oven underground, lined with pebble river rocks. The piñas are split and placed on rocks covered with bagaso (previously cooked agave fibers).

  • Grinding/Extraction

    Once baked, the piñas are ground using the traditional Tahona wheel, one of the oldest and most laborious extraction processes for any liquor. This is achieved using a large wheel.

  • Fermentation

    The agave liquid resulting from the grinding and the remaining fibers are placed in wooden vats with water to ferment for up to seven days. We use open-air fermentation, which allows the region's wild yeast to contribute to the complex terroir where our agave was planted, making each batch of mezcal unique and authentic.

  • Distillation

    Once the proper levels of fermentation are reached, the liquids and fibers are distilled using a fire-heated copper pot still made from mesquite and guamuche wood. This process is done twice to ensure that our mezcal has the desired alcohol percentage, the sweet spot to highlight our agave flavor profiles and provide a smooth and palate-pleasing sip. Really quite an experience.

  • Bottling

    An essential part of the Mezcal Process is its bottling. Before bottling, Mezcal is diluted with pure water to reach the desired alcohol content. The Mezcal then goes through a filtering process to give it its characteristic clarity. Finally, the Mezcal is bottled by hand, sealed with cork or plastic stopper.