The origins of Mezcal can be traced back to 500 B.C. or earlier. The Maguey agave plant was worshipped by the Aztec people for its wide ranging medicinal characteristics. The sap achieved from the plant was fermented and the drink would help clear the mind and numb the body. The drink derived from the fermented agave sap was known as pulque. While this is not Mezcal itself, it laid the groundwork for the production of Mezcal after the Spanish arrived in the region.
The Spanish arrived in Mexico in 1519. Initially, they did not like the agave-derived alcohol but when they ran out of brandy, they decided to distill their own using agave by crushing it and fermenting the mash. The result was Mezcal wine, which soon became their drink of choice.
Plantation owners began distilling their own Mezcal wine in secret with the hopes of avoiding taxation from the Spanish crown. The plantation owners, along with traveling salesmen astride donkeys, were the ones responsible for the spread of Mezcal wine throughout Mexico.
Tequila, a type of Mezcal, went into industrial scale production. Artisanal Mezcal, however, remained in production on a small scale in rural distilleries with raw materials coming from the surrounding estates in Oaxaca. Mezcal retained its exclusivity.
The age-old process was revived and Mezcal became more common throughout Mexico. Oaxaca became widely regarded as the official home of Mezcal, producing 60 percent of the country’s Mezcal.
As we move into 2020, Aguila Serpiente is successfully taking the ancient beverage global. Made true to the methods used in the past, Aguila Serpiente follows the highest standards of Artisanal Mezcal production. Made right where it all began, Aguila Serpiente is the very best when it comes to this ancient drink and has started a new chapter for its history.