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The Palenque is the place where mezcal is produced. This place testifies to ancient relationship between the culture of the region and the maguey plant.

At our palenque, in Santiago Matatlán, traditional techniques such as the use of a pit oven to cook the agave hearts, the stone mill driven by a horse to extract the agave honey, the natural fermentation in wooden vats, the distillation in cooper stills and finally the careful packaging of origin are recovered.

We have optimized the traditional process by reducing waste and pollutant emissions, saving electricity, reducing physical effort and using passive technologies to control temperature in the distillation and fermentation areas.

We have introduced improvements such as using gas instead of firewood, which reduces the environmental impact of deforestation and pollutant emissions while allowing us to maintain the standards of our mezcals by avoiding temperature fluctuations during the process. Not only do we use fewer resources, but we also consume less because we generate more heat with less gas.

We also have a rainwater storage system that circulates the water in the cooling system during distillation. The design and integration of this technology allows us to optimize water reuse and reduce water waste.



We use a pit oven to cook the agave hearts.
The hearts are covered while cooking in the oven.
We use the traditional stone mill to extract the agave honey.
The fermentation is done naturally in wooden vats with well water.
The distillation is carried out in copper stills.
A second distillation is carried out to obtain a higher alcohol content.