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Agua del Sol

Destilado de Agave Proyecto sobre destilados. Ocupado en el reconocimiento de la diversidad de la bebidas espirituosa y espiritual; así como en sus actores.

Ya sean estos quienes los consumen pero en especial quienes los hacen realidad.

06/10/2026

Fieles Difuntos

Este mezcal es una ofrenda viva a los ancestros. Destilando el alma del agave con los sabores sagrados del altar.

Aunque los mezcales de pechuga tradicionalmente son con carne de gallina o guajolote, en esta edición proponemos una destilación con borrego ahumado con copal, reafirmando que somos tradición viva. Agregamos los elementos a la segunda destilación, el v***r abraza la suntuosidad del borrego y se infunde con frutas efímeras de la temporada otoño; la frescura mística de las limas, la dulzura nostálgica del tejocote y la mandarina, y el calor reconfortante de la canela. El resultado es un elixir complejo, cálido y profundamente aromático.

La muerte no es tristeza, es alegria de convivir con nuestros ancestros.

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This mezcal is a living offering to our ancestors, distilling the soul of the agave with the sacred flavors of the altar.

While pechuga mezcals are traditionally made with chicken or turkey, for this special release, we offer an Espadín distilled with copal-smoked lamb, reaffirming that we are a living tradition. We add the ingredients during the second distillation, where the v***r embraces the richness of the lamb and becomes infused with fleeting fruits of the autumn season: the mystical freshness of limes, the nostalgic sweetness of tejocote and mandarin, and the comforting warmth of cinnamon. The result is a complex, warming, and deeply aromatic elixir.

Death is not sadness; it is the joy of being together with our ancestors.

02/10/2026

Nuevo: Sierrudo, from Maestro Luis Arellanes.

This is technically the second batch of Sierrudo we’ve ever released under Agua del Sol, and it’s a small one: 100 liters, 132 bottles. Our first release was shared as a private batch, and now it’s available to all of you.

Sierrudo (Agave americana) is a rare varietal, and a giant. These agaves grew for 12 to 15 years on the Arellanes family’s land in Santa Catarina Minas, then were left capón for more than a year before harvest. That extra time lets the sugars concentrate in the piña.

Mtro. Luis distilled this batch with great care for Agua del Sol, and it has some incredible depth. 48% ABV.

When it’s gone, it’s gone.

30/09/2026

Visiting Mtro. Luis Arellanes in Santa Catarina Minas is always highly informative and deeply memorable. When the gates to the palenque open, and we hear Pink Floyd on the speakers, we enter another dimension. And with his destilado con mota en ollas de barro, he ensures we are all on the same level.

Mtro Luis cultivates several species of maguey right in their backyard alongside cotton shrubs and copal trees, home to a Azul, their majestic peacock. On the palenque, he and his uncle Mtro. Rufino manage every step of production, including the labor intensive process of crushing their cooked agave with heavy wooden mallets.

28/09/2026

A lot of folks know Miahuatlán for their distinct karwinskii flavor profile, and people that know Raúl and Francisco, know their hard-hitting Mexicano.

This year we were pleasantly surprised by this Ensamble that left a memory in our mouths. With a balanced split between four agaves: Cuishe, Madrecuishe, Tobasiche, and Mexicano, this ensamble was proofed to 47.8%, right where they like it.

26/09/2026

Raúl García is still his father’s apprentice, but he enjoys sharing the knowledge that he’s gained as well as the mezcales they produce with friends and visitors in San Guillermo Miahuatlán.

San Guillermo is close to Ejutla where the Refrescadera still was originally developed, according to locals.

Here are a few photos and videos where Raúl shares a bit about the bug known as “picudo,” or the agave snout weevil. It is widely considered the most destructive pest for agave plants worldwide.

He helps visitors learn to identify various species of agave, demonstrates how to wield a machete, and explains how the refrescadera actually works.

17/09/2026

Introducing Agua del Sol Espadín Destilado con Guayaba.

Our newest release is an extremely limited bottling of just 108 bottles, distilled by Maestra Berta Vásquez in San Baltazar Chichicapam, Oaxaca.

For this expression, Berta brings together Espadín, guayaba, hojas de guayaba, and a secret spice. The inspiration comes not only from the rich flavor of guayaba, but from the long tradition of using guava tea as a natural remedy, particularly for stomach discomfort and inflammation, and for its traditionally recognized antimicrobial and antioxidant properties.

Guava has also long been used in traditional remedies for oral ailments, menstrual cramps, and other everyday discomforts. Here, those familiar ingredients become part of Berta’s work at palenque El Torito, transforming something deeply rooted in everyday knowledge into something meant to be shared.

Full production details and tasting notes in this week’s email. Sign up at culturamaguey.com

Agua del Sol Espadín Destilado con Guayaba
100% Agave angustifolia
48% ABV
108 bottles only.

15/09/2026

Some relationships go well beyond business.

Our relationship with the members of our co-op isn’t always easy, but over the years, they have become something much more meaningful than a commercial partnership. There’s trust, friendship, family… and, occasionally, a little diplomacy.

When Mtra. needs to get ahold of Félix or Fred, guess who she calls?

That’s right. Our mothers. 😂

Berta Vásquez is always experimenting, always innovating, and always keeping us on our toes. The only problem is we’re not always there to capture it.

So in the meantime, here are a few of our favorite photos of Berta, taken by our friend and photographer Pascal Shirley (Pascal Shirley ). And if you look closely, you might even spot a hint of what’s coming next from this esteemed producer.

Any guesses? Drop them in the comments.

15/09/2026

Some relationships go well beyond business.

Our relationship with the members of our co-op isn’t always easy, but over the years, they have become something much more meaningful than a commercial partnership. There’s trust, friendship, family… and, occasionally, a little diplomacy.

When Mtra. needs to get ahold of Félix or Fred, guess who she calls?

That’s right. Our mothers. 😂

Mtra. Berta is always experimenting, always innovating, and always keeping us on our toes. The only problem is we’re not always there to capture it.

So, in the meantime, here are a few of our favorite photos of Berta, taken by our friend and photographer Pascal Shirley (Pascal Shirley ). And if you look closely, you might even spot a hint of what’s coming next from this esteemed producer.

Any guesses? Drop them in the comments.

10/09/2026

Introducing: Espadín Destilado con Té Limón.

Rosalinda Monterrosa (Rosy) took her mother Emiliana’s daily ritual, a lemongrass tea grown on the family’s land in Santiago Matatlán and brought it into the still. The Monterrosa Family’s Espadín Destilado con Té Limón is a tribute to the martiarch, to their land, and to the quiet rituals that hold a family together across generations.

At 45.4%, this Espadín is bright and playful with lime zest on the nose, a fruity, almost effervescent sweetness, and a clean, lively finish.

Full producer story and tasting notes are in your inbox this week — link in bio to join the list.

09/09/2026

This is the Monterrosa Family.

Félix, Adriana, his mother Emiliana, his sister Rosy, and the newest member of the family, on their land in Santiago Matatlán, Oaxaca, where our Espadín Destilado con Té Limón begins.

This is the palenque the family works from, and the rows of agave grown right on the family’s property. Inside, the same copper stills where Rosy took her mother’s lemongrass and used it in a second distillation inspired by the tea that Emiliana has made for herself every day for as long as anyone can remember.

Full story and tasting notes are in this week’s email. Link in bio to join the list.

Photos by Shawn Linehan.

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