Macheé comes out of Miahuatlán in Oaxaca’s Sierra Sur, produced by maestros Leo García and the late Chepe Elorza as a multi-generational family project. The name comes from Zapotec, meaning “loyalty”—a reflection of how they approach everything here: loyal to the land, the process, and the plant itself.
At over 1,500 meters elevation, the focus is on fully mature agave, traditional production, and keeping the spirit as intact as possible from start to finish. Everything is done the traditional way. Agaves are roasted in conical earth ovens, crushed by tahona, and fermented naturally in sabino wood using native yeasts. Distillation happens in copper with a refrescadera—a method that allows them to complete the spirit in a single pass, preserving texture and detail without overworking it.
There are no additives, no shortcuts, and no push to make these louder than they need to be. The result is mezcal that feels grounded, expressive, and very clearly tied to place.
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