What the hell is it?

Basically, Mezcal is just a distillate of agave. However, there is much more to it than one might suspect at first glance. There are countless myths and legends surrounding this magical elixir, which has simply become an essential part of México. Apart from its legendary magical powers, Mezcal is primarily known for its healing and prophylactic effects. Quite a few Mexicans already drink a glass of Mezcal with their breakfast. From a medical perspective, it is certainly debatable, but Mezcal is one of the healthiest liquors out there. 

While agave has been around for about 9,000 years, the history of Mezcal dates back to the 16th century. In many villages, there are numerous "Mezcaleros" like butchers or bakers elsewhere. The secrets of agave cultivation and the production of Mezcal have been passed down and refined from generation to generation. Thus, this knowledge has been rooted in Jorge's family for over 100 years. LÆPOCA's father, our Mezcalero Jorge, learned this craft from his father, who in turn learned it from his father. Initially, they produced only for their own needs, until Jorge's grandfather began to distribute his Mezcal outside the family.


Oaxaca Streetart showing a Laepoca Mezcal Cocktail.
Santiago Matatlan in Oaxaca, Mexico. Home of Laepoca Mezcal. Mezcal with me.
Cultura Mexicana

Mezcal is part of the Mexican culture, like the mariachi, the día de los muertos or the tacos de fajita. This is why Mezcal is strictly regulated as far as its origin is concerned. Like champagne from Champagne or tequila from Jalisco, Mezcal may only be produced AND bottled in one of the nine areas certified by COMERCAM. These include Guanajuato, San Luis Potosí, Michoacán, Puebla, and Oaxaca. The agave of LÆPOCA Mezcal grows and thrives in Santiago de Matatlán in Oaxaca, the unofficial capital del mundo del Mezcal. Here, in the world capital of Mezcal, LÆPOCA Mezcal is also produced using traditional craftsmanship. Nearby, in Villa de Etla, it is bottled and packaged. From there, LÆPOCA Mezcal starts its journey into the rest of the world to tell you its story and to spread the "vibes" of Oaxaca throughout your home.

Agave Pinas. Needed to Manufacture Laepoca Mezcal. Mezcal with me.

The Heroic Agave

Actually, the agave is a tragic figure, considering that it takes many years - sometimes a decade - to produce a majestic flowering shrub, only to die after blooming. Therefore, we honor this noble plant before its death by processing it into LÆPOCA Mezcal, which gives it a certain immortality.

Agave Field in Oaxaca. Laepoca Mezcal is being produced hier. Mezcal with me.

Agave come in all colors, sizes, and shapes. The best known varieties are jabalí, tobalá and espadín, whose scientific name is Agave Angustifolia. This diversity of sorts is also reflected in the taste. Unlike whiskey, which acquires its flavor through aging in a barrel, Mezcal develops the natural taste of the agave type it is made of. 

The fat-leafed stalks grow around the heart (piña) of the plant and take up to ten years to reach full maturity. As soon as the stalk forms, where the flower would appear and kill the plant, it is cut off. The agave, also called maguey, is left in the field for a few more months until it is harvested, to ensure that the sugar remains in its heart.