Our land
OUR PROCESS
CULTIVATION AND HARVEST
Quality begins in the field. We carefully select each agave, ensuring that only the best become part of our mezcal, guaranteeing exceptional quality in every bottle.
COOKING
In this stage, we place the agave piñas in traditional conical ovens, along with volcanic rocks and firewood. Over an average of 5 days, the piñas are slowly cooked, allowing the sugars to develop and bring our mezcal to life.
GRINDING
After a careful selection, the piñas go through the traditional tahona mill to extract the purest juice from the agave, ensuring a mezcal of the highest quality.
FERMENTATION
Fermentation takes place in wooden barrels, where the sugars from the agave and natural yeasts are transformed into alcohol. Here, the art and intuition of the Maestro Mezcalero are everything, as he determines the exact moment to take the product to distillation.
DISTILLATION
At Mezcal 33, we perform a double distillation in traditional copper pots. This is where we achieve the purity and most authentic essence of our mezcal.
MASTER MEZCALERO
Otto was born on September 2, 1998, in Tlacolula, Oaxaca, and is the fourth generation of a family dedicated to mezcal. His grandfather, Gustavo Pensamiento, was a pioneer in this tradition, creating several mezcals and mezcal creams. Guided by his aunt Guadalupe, Otto decided to continue the family legacy and became a Master Mezcalero at the age of 19.
In 2021, he achieved his first certified production and now works alongside his wife at Mezcal 33, keeping the family tradition alive. Otto dreams that his son, if he wishes, will continue this heritage. He is pleased to see how people enjoy the unique flavor of Mezcal 33, which carries the passion and legacy of his family.
