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Our Mezcal
We didn’t find San Luis del Rio on a map; we found it in the soil. It’s a small, stubborn pocket of Oaxaca where families have been listening to agave for generations. There are no shortcuts here, just the honest reality of the rain, soil, and the kind of plants that only grow when they’re ready. It’s not manufactured perfection. It’s just the earth, unedited.
How Our Mezcal Is Made
01 | Harvest
Espadin agave must be grown for at least 6 years before it’s ready for harvest. The leaves are cut off in the fields and the plant’s piña is dug up.
02 | Cooking
The root balls (or pineapples) are chopped into quarters then placed into earthen pits of hot stones and covered with soil. Four days of baking the agave brings out their natural sugars.
03 | Milling
The sweet fruit is now transferred to a round, above-ground pit, where a traditional stone wheel, usually pulled by a donkey, breaks down the cooked agave into a mash.
04 | Fermentation
The mashed agave is put into wooden tubs of mountain spring water. Left to ferment over the next 7 to 10 days, the mash becomes a “tepache”.
05 | Distillation
The tepache is loaded into copper stills, heated to an exact temperature, and watched carefully over the next two days as it slowly drips into a basin… The result is a deliciously smooth Mezcal.
Crafted by Our Mezcal Maestro.
Meet Gregorio Velasco the person behind the artistry and expertise that goes into creating every bottle of Dos Hombres: our maestro mezcalero, Gregorio. Third generation maestro mezcalero, Mezcal artist since the age of 8, is a master of the craft, bringing unparalleled knowledge and skill to the production of our mezcal.
At Dos Hombres, we believe that the maestro mezcalero is the heart and soul of our product. That’s why we’ve made it a priority. Gregorio uses traditional production methods passed down through generations to create the unique flavor profile of our mezcal.
Mezcal Cocktails
From smoky classics to clean, agave-forward pours, these recipes are designed to highlight the character of each spirit.
