Not just another Mezcal

Mezcal Local® is a perfect midpoint. They created a flavor that is accessible for new mezcal consumers, yet sophisticated to seduce the most demanding palates. Their product is a pechuga type mezcal, which means that during the distillation process they use 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.

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.

Mezcal Local Production Process 01 - Cultivation

1. Cultivation

Mezcal Local Production Process 02 - Harvest

2. Harvest

Mezcal Local Production Process 03 - Cooking

3. Cooking

Mezcal Local Production Process 04 - Grinding

4. Grinding

Mezcal Local Production Process 05 - Fermentation

5. Fermentation

Mezcal Local Production Process 06 - Distillation

6. Distillation

How to get Mezcal Local ®

First of all we suggest to take a look at our online catalogue for detailed descriptions including specific ingredients and details regarding alcohol volume or package size. Thereafter you have a variety of options.

  1. You can use our contact form to request a delivery or for any question you may have. No matter where you live: We will address your request as soon as possible.
  2. If you happen to live in Germany, we have a partner company bringing Mezcal Local® to you in no time -> Visit "Mezcal-Tequila.de"

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