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DOÑA LOCA Mezcal

Our mezcals are carefully distilled from pure mountain spring water — a claim few producers can make — to bring you clean agave spirits the way they’ve always made them.

Doña Loca distills in copper alembic stills. This is the traditional, mezcal way. The high sugar content of the maguey from this region and the natural spring water straight from the mountains makes this mezcal from Quiegolani is remarkably special.

AGUA Bendita

MEANS “HOLY WATER” IN SPANISH

It’s what we call the spirits we bring to life, transforming spiky agave plants and their rock-hard piña hearts into smooth and magical liquids that fuel your soul and spirit, the same way that native cultures have done it for thousands of years.

We consider our mezcals and tequilas as “art in a bottle”. They’re meant to be sipped (our preference) or added into a beautiful Cocktail.

MEZCAL Espadín

Young and un-oaked, espadín is the most common agave plant used for mezcal. Ours is grown in the pristine mountains outside of the Oaxaca valley. The espadin plant is the genetic grandfather to the blue weber agave used for tequila.

Maguey Espadín
CULTIVATED PLANT | 6 – 8 YEARS

MEZCAL Tobalá

Known and enjoyed for its alleged aphrodisiac qualities for generations, Tobalà is legendary in Oaxaca. It is sweeter, and more complex than Espadín, and simply lovely to sip.

Maguey Tobalá
WILD PLANT | 10 – 15 YEARS

MEZCAL Tepeztate

Tepeztate is also wild, and takes up to 30 years to reach maturity. It is rare, small batch, intensely flavored and delicious. Salud!

Maguey Tobalá
WILD PLANT | 15 – 30 YEARS

WE USE CRYSTAL CLEAR MOUNTAIN SPRING WATER FOR FERMENTATION. THE SWEET MOUNTAIN WATER HAS JUST THE PERFECT pH LEVEL TO START THE NATURAL FERMENTATION AND IT BRINGS ALONG A UNIQUE PURITY AND FLAVOR WHICH IS VERY DIFFERENT FROM OTHER MEZCALS.

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