Mezcal Villasuso

Don Manuel Villasuso spent most of his life as the master mezcalero of Mexico's last noblewoman, living and raising his family on his Hacienda de Jaral de Berrio as one of the workers and after 40 years of hard work and little pay, the Mexican Revolution took the land back from the Spanish nobility and gave it to the Mexicans who had long worked it.

Don Villasuso used his plots of land to found his own mezcal distillery in 1930, and today, his granddaughter, Malena Villasuso, her husband Pedro Valdés and their four children continue to make mezcal following the centuries-old recipe inherited from their grandfather.

Villasuso Mezcal is made from 10-year-old, 70-kilogram wild Salmiana Crassispina agave piñas from the San Francisco Valley in San Felipe, Guanajuato, Mexico. They are baked in 100-year-old stone ovens for three days and crushed in a tahona.

The natural fermentation captivates poblano, chilaca and jalapeño peppers, along with the earthy touch of alfalfa and the herbaceous and citrusy aromas of Mexican pumpkin, all grown and harvested on their own land.

Agave salmiana by itself produces floral and bright green notes, such as rose, pear and apple, with a mineral touch from lands known for their gold and silver mines.

The female skull on the label reflects its owner's perspective on the agave plant.

“Agave is a feminine spirit; it is strong and resilient, able to withstand years of inclement weather in the wild.

After transforming its energy, we believe its essence is still present in every drop of this delicate and beautiful beverage.”

Our priority:

• Handcrafted flavor.
• Our guarantee does not admit excuses.
• Our values are unwavering.
• Each bottle offers:
  • A signature mezcal.
  • Made with passion.

Undoubtedly, a mezcal of great quality.