Manufacturing Process

LÆPOCA Mezcal is produced in Santiago de Matatlán according to a so-called proceso artesanal. This means that LÆPOCA Mezcal is not produced industrially like other Mezcals, but in traditional craftsmanship. That is why we also do not use any machines. By using the skills and labor of men and horses, small production batches are manufactured, carefully supervised by the Maestro Mezcalero to ensure the unique taste.


Nach ca 8 Jahren Wachstum werden die Agaveherzen gerntet


48 Stunden lang werden die Aromen entfaltet


Mit einem grossen Stein werden die Herzen zerdrückt


In grossen Fässern wird die Maische angesetzt


Eine zweifache Destillation rundet den Prozess ab

Agave field in Oaxaca, Mexico. Home of Laepoca Mezcal. Mezcal with me.

After 8-10 years


The production process, which has been handed down for generations, begins by cutting off the thick agave leaves with a machete or coa de jima to expose the agave heart (piña). Each heart weighs between 40-80 kg. It is called heart not without reason, since it is the most important element of the agave – and of course of our mezcal LÆPOCA.

Up to 48 Hours


At the distillery (palenque), the hearts are halved or quartered and "roasted" in an earthen hole (horno de piso) lined with hot stones and covered with agave leaves to distribute the heat evenly. This transforms the agave's natural terpenes and fats into sugar, which provides the Mezcal with its sweet taste, reminiscent of ripe fruit. After about 48 hours, the agave hearts are taken out.

Grinding of Agave to manufacture Laepoca Mezcal in Oaxaca, Mexico. Mezcal with me.



Now it's up to Teresa and Sara, the horses of the palenque. They take turns moving the grindstone, which further crushes the hearts and squeezes out the agave juice.

Up to 10 days


During the next step, agave fiber and juice will be mixed with water and set in large wooden barrels (tinas) for fermentation. In our traditional process, we do not use any other additives. Oxygen helps the microbes to start their process of decomposition and convert the sugar into ethanol.

Mezcaleros closely monitor the fermentation process, which usually lasts 7-10 days. During this time, taste and aroma are constantly controlled.



Then, the resulting must is poured into a copper pot to be distilled for the first time. The experience of the Mezcalero is also essential in this process. After the second distillation, the Mezcal has an alcohol content of 70-75 %. Finally, by adding water, we achieve the degree we want.

Botteling of Laepoca Mezcal in Oaxaca, Mexico. Mezcal with me.



Each production batch of our LÆPOCA Mezcal has to be approved by COMERCAM, the local Mezcal control authority. Afterwards, it’s transported to the packaging plant in Villa de Etla, where it is bottled, labeled and prepared for its journey to your home.