What began as Don Rogelio’s dream has become a shared legacy with his son, Julio. Together, they craft two mezcales—both grounded in tradition, each with its own character. From the banana leaves used to cook the agave, stone tahona to mash the piñas, and water from the river to allow fermentation, they always stay true to traditional practices over industrial techniques.

Agua Mágica’s approach to selecting agaves is akin to that of a premier cru wine. Their mezcaleros carefully handpick agaves grown in specific plots boasting the best micro-climates. They focus on single village production and scaling through a network of independent producers.

The plants are cooked in a traditional underground pit for 24 hours and left to rest for 1-2 days before they are crushed by a horse-drawn tahona. The crushed maguey is then fermented naturally in wooden vats for 7-8 days along with fresh river water from the region, followed by a double distillation in copper stills.