In the communities of the Mexican State of Oaxaca, the craft of mezcal is a family activity that is transmitted from generation to generation. The members of the mezcal families know the process and carry out each of the tasks: from the cultivation and harvest of the agave plants, the previous work and distillation, in the same way the packaging and marketing of the precious mezcal.
This model of work, in family and community, is the most valuable legacy that has been sown in Candelaria Yegolé, a small town located in the extreme south-east of the Tlacolula Valley and at the foot of the Sierra Sur de Oaxaca. In this place, the sum of work and respect for the land has forged the knowledge of four generations of mezcal masters from Casa Sánchez and who now share them with the world through excellent mezcals from the Rey Campero and Herencia de Sanchez.
Due to its low sugar content, the wild boar maguey is rarely used for making mezcal. It is a maguey with a lot of presence in the southern highlands of the state of Oaxaca, mainly with a dry climate. It grows wild and its maturation time is between 15 and 18 years.
The size of the maguey espadín is 1.5 m wide and 1 m high on average. The one most used in Oaxaca for the production of mezcal, is the maguey with the greatest geographic presence in Mexico, whose morphological plasticity led to the description of more than 20 “species, the maturation time varies between 7 and 10 years.