Play Video

OUR PROJECT

We look for micro distilleries that want to work with us and we provide them knowledge and investment. We also promise to buy their finished product. That way they become entrepreneurs (not employees) with a client who guarantees buy their product; their income becomes sustainable.

COLLABORATION

MORE THAN 20
PRODUCER AND FARMER PARTNERS

MORE THAN 100 PEOPLE INVOLVED
IN THE PROJECT

In the production of mezcal we search and support producers with investments in the development of their palenques (land where mezcal is produced), with the intention of increase their production volume, always taking care of a 100% artisan process based on good practices and good caring of the ecosystem.

Together these factors guarantee farmers and producers sustainable income and on average 25 times more than other working models.

REGIONS

OAXACA

9 REGIONS
IN THE PROJECT

6 PRODUCER

REGIONS

3 AGAVE

REGIONS

SUSTAINABILITY

TODAY WE HAVE PLANTED 750,000  AGAVES ALONG THE MOUNTAINS.

1 PLANTING PROGRAM
WITH 15 THOUSAND HUAJE, TEPEHUAJE AND COPAL TREES

We are constantly planting Espadín, Tobalá y Cirial agaves. Agave grow slowly, but our goal is to be able to use exclusively the agaves we have planted. We take care of genetic variety of the agave and with good agricultural practices we avoid soil erosion.

ELABORATION PROCESS

PLANT

Cutting maguey pencas to obtain the “pina” heart and get it ready to enter into a stone and wood oven.

PLANT

Cutting maguey pencas to obtain the “pina” heart and get it ready to enter into a stone and wood oven.

PLANT

Cutting maguey pencas to obtain the “pina” heart and get it ready to enter into a stone and wood oven.

JIMA

Cutting maguey pencas to obtain the “piña heart” and get it ready to enter into a stone and wood oven.

JIMA

Cutting maguey pencas to obtain the “piña heart” and get it ready to enter into a stone and wood oven.

JIMA

Cutting maguey pencas to obtain the “piña heart” and get it ready to enter into a stone and wood oven.

COOK

Piñas are into a soil oven. Soil oven is a hole in the ground, in its bottom lays wood and stones wich next will be on fire.

Stones are covered by a bagasse bed so that way agave piñas won't burn.

After everything is covered with dirt and stays in the oven several days.

COOK

Piñas are into a soil oven. Soil oven is a hole in the ground, in its bottom lays wood and stones wich next will be on fire.

Stones are covered by a bagasse bed so that way agave piñas won't burn.

After everything is covered with dirt and stays in the oven several days.

COOK

Piñas are into a soil oven. Soil oven is a hole in the ground, in its bottom lays wood and stones wich next will be on fire.

Stones are covered by a bagasse bed so that way agave piñas won't burn.

After everything is covered with dirt and stays in the oven several days.

GRIND

After the piña cooked they are grinded.
In this process the piñas are crushed in the tahona (grinder)

GRIND

After the piña cooked they are grinded.
In this process the piñas are crushed in the tahona (grinder)

GRIND

After the piña cooked they are grinded.
In this process the piñas are crushed in the tahona (grinder)

FERMENTATION

Agave juice, usually known as “mosto”, is placed in pine wood tubes.

Here is mixed with water and let it rest to ferment.

FERMENTATION

Agave juice, usually known as “mosto”, is placed in pine wood tubes.

Here is mixed with water and let it rest to ferment.

FERMENTATION

Agave juice, usually known as “mosto”, is placed in pine wood tubes.

Here is mixed with water and let it rest to ferment.

DISTILL

Fermented agave juices are placed into the “alambique” (distill device), wich is located on an oven that is heated with firewood.

When the temperature gets higher alcohol evaporates and travel through a coil which is submerged in a tub filled with fresh water, reason why alcohol condense and tips are obtained.

The process is repeated and the body is obtained: Mezcal.

DISTILL

Fermented agave juices are placed into the “alambique” (distill device), wich is located on an oven that is heated with firewood.

When the temperature gets higher alcohol evaporates and travel through a coil which is submerged in a tub filled with fresh water, reason why alcohol condense and tips are obtained.

The process is repeated and the body is obtained: Mezcal.

DISTILL

Fermented agave juices are placed into the “alambique” (distill device), wich is located on an oven that is heated with firewood.

When the temperature gets higher alcohol evaporates and travel through a coil which is submerged in a tub filled with fresh water, reason why alcohol condense and tips are obtained.

The process is repeated and the body is obtained: Mezcal.

DISTILL
BOTTLED

Once we get all the distill liquid, is time to bottled, tag and pack the mezcal by hand for its distribution.

BOTTLED

Once we get all the distill liquid, is time to bottled, tag and pack the mezcal by hand for its distribution.

BOTTLED

Once we get all the distill liquid, is time to bottled, tag and pack the mezcal by hand for its distribution.

Previous
Next

OUR
PRODUCTS

Artisan hand-made product in colaboration with 9 producing regions of Oaxaca.

COCKTAILS

Flamingo

INGREDIENTS
  • 1 ½ oz Mezcal Unión Joven
  • 2 oz grapefruit juice
  • 2 oz lime juice
  • 1 oz natural syrup
  • Drops of Bitter Angostura
  • Garnish: rosemary and grapefruit slice

Hierbanada

INGREDIENTS
  • 1 ½ oz Mezcal Unión Jove
  • 2 oz lime juice
  • 3 sugar spoons
  • Soda
  • 6 mint leaves
  • 2 cucumber slices
  • Garnish: 3 mint leaves

Jaimazcal

INGREDIENTS
  • 1 ½ oz Mezcal Unión Joven
  • Lime juice drops
  • Jamaica water
  • Rosemary leaves
  • Garnish: Worm Salt (or chilli powder)

Mezcal Mule

INGREDIENTS
  • 1 ½ oz Mezcal Unión Joven
  • ½ oz lemon juice
  • 2 oz Ginger Ale
  • Garnish: Cucumber and ginger slices

Pineapple Express

INGREDIENTS
  • 50ml Mezcal Unión Joven
  • 30ml pineapple juice
  • 15ml Blanco Vermouth
  • 10ml lemon juice
  • Quina water top

Unionic

INGREDIENTS
  • 60ml Mezcal Unión Joven
  • 7 green grapes
  • 20ml rosemary syrup
  • 25ml lemon juice
  • Quina water top

Yoko

INGREDIENTS
  • 1 oz Mezcal Unión joven
  • 1 oz grapefruit juice
  • 1 oz Aperol
  • ¼ oz syrup
  • Orange drops
  • Sparkling wine top

Berry Bueno

INGREDIENTS
  • 2 oz Mezcal Unión El Viejo
  • ¾ oz lemon juice
  • ¼ oz Ginger Ale
  • ¾ ozl honey bee

Manhattan Cherry

INGREDIENTS
  • 1 ½ oz Mezcal Unión El Viejo
  • 1 oz Vermouth Rosso
  • Angostura Bitters drops
  • Garnish: cinnamon stick

Negroni

INGREDIENTS
  • 5 oz Mezcal Unión El Viejo
  • 5 oz Vermouth Rosso
  • 5 oz Orange snack
  • 3 drops dark chocolate
  • 3 drops dark mole
  • Garnish: Orange slice and cherry

UNIÓN FACES

Nearly ten years ago we start our colaboration project. Know all the people we have found on this pad and the new ones to be added. When we make an union, we achieve big things!

SHARING THE UNION

WHERE TO BUY

LO SENTIMOS

El acceso no está permitido debido a su edad.

ARE YOU OVER 21?

It is illegal for any person with a liquor license to sell or supply alcoholic beverages to anyone under 18 years of age. The law permits adults from the ages 18 to 21 to consume, purchase and buy alcoholic beverages if accompanied by a person 21 years of age or older.