Not just another Mezcal

Mezcal Local® is a perfect midpoint. Its creators established a flavor that is accessible for new mezcal consumers, yet sophisticated to seduce the most demanding palates. It is a pechuga type mezcal, which means that during the distillation process the responsible Maestro Mezcalero, Leonel Hernández, uses the heart of the agave, as well as a combination of fruits. The heart of the agave is a natural purifier, at the same time it adds its distinctive tones to make a premium spirit.

And to top things off: Every bottle is handcrafted, which makes every single one of them unique.

So far, Mezcal Local® was mostly being sold only by top liquor distributors in Mexico, with a strong presence in Mexico City, Guadalajara, Bajío and Riviera Maya: the top 4 selling regions in Mexico. But now:

Dr. Sours is bringing Mezcal Local to Europe.

And we will bring it to you in cooperation with

And we will bring it to you in cooperation with

How is Mezcal Local® produced?

Mezcal Local®'s Espadin agave cultivation in Oaxaca lasts 10 years and the soil, the temperature and the rainfall are conditions that will determine the first tinges of flavor. When the plant arrives to its maturity, the plants' leaves are removed leaving the agave hearts bare and uncovered. The agave heart is cooked underground with selected wood and river rocks, reaching temperatures above 800°C. The oven is fully sealed for 72 hours. Once cooked, the agave is cut and transferred to the Egyptian mill where the pulp and fiber are extracted ("Grinding"). The crushed agave is placed in wooden barrels for 10 days, the required time for the plant sugars to concentrate ("Fermentation"). The liquid is then transferred to copper stills, where a combination of selected Mezcal Local® fruits is added. For higher purity, the product is distilled twice.

So, how is Mezcal Local® produced?

Mezcal Local®'s Espadin agave cultivation in Oaxaca lasts 10 years and the soil, the temperature and the rainfall are conditions that will determine the first tinges of flavor. When the plant arrives to its maturity, the plants' leaves are removed leaving the agave hearts bare and uncovered. The agave heart is cooked underground with selected wood and river rocks, reaching temperatures above 800°C. The oven is fully sealed for 72 hours. Once cooked, the agave is cut and transferred to the Egyptian mill where the pulp and fiber are extracted ("Grinding"). The crushed agave is placed in wooden barrels for 10 days, the required time for the plant sugars to concentrate ("Fermentation"). The liquid is then transferred to copper stills, where a combination of selected Mezcal Local® fruits is added. For higher purity, the product is distilled twice.

This is a production process picture from Dr. Sours' partner page for "Mezcal Local"

1. Cultivation

This is a production process picture from Dr. Sours' partner page for "Mezcal Local"

2. Harvest

This is a production process picture from Dr. Sours' partner page for "Mezcal Local"

3. Cooking

This is a production process picture from Dr. Sours' partner page for "Mezcal Local"

4. Grinding

This is a production process picture from Dr. Sours' partner page for "Mezcal Local"

5. Fermentation

This is a production process picture from Dr. Sours' partner page for "Mezcal Local"

6. Distillation

How to get Mezcal Local ®

For a detailed product description (ingredients, alcohol volume or package size) please have a look at our online portfolio. Thereafter you have a variety of options.

1. If you happen to live in Germany, we have a partner company bringing high-quality Mezcal Local® to you in no time!

Dr. Sours Friend Logo "Tequila & Mezcal Shop"

2. Currently, Mezcal Local as a B2C prdoct is only available in Germany. For deliveries outside of Germany (or if you are interested in B2B business with Dr. Sours), please contact us directly via e-Mail

"Para todo mal MZCL, y para todo bien también"