Creador Agave Spirits

20/05/2026

Geek out on José Alberto’s Lumbre - read on here - https://www.creadorspirits.com/blog/what-lumbre-is

20/04/2026

Tasting alert - Glass-Rested Batches

You are invited to a special tasting at Switchboard on Thursday, Apr 23.

Creador has a large collection of mezcal resting in glass right here in Texas. The mezcal is imported in bulk, bottled, and in consultation with maestro mezcalero José Alberto Pablo, small amounts are set aside and rested in glass.

After more than two years of resting, I'm ready to share some of those spirits with you.

This unique experience will offer a deeper look at how resting mezcal in glass allows the spirit to evolve naturally over time, while attendees will be the first to taste through expressions in an event rare, if ever, to occur outside of Mexico.

See you there.

Industry at 1PM
Public at 6PM
Tickets at Switchboard ATX

Step into a special guided tasting with Creador Agave Spirits and founder Marcus Piña, showcasing a selection of rare, unreleased glass-rested mezcal batches. This experience offers a deeper look at how resting mezcal in glass allows the spirit to evolve naturally over time, softening edges while p...

28/03/2026

Journal entry - calendar year 2025 revenue share. Read more: https://www.creadorspirits.com/blog

13/02/2026

Happy birthday to maestro mezcalero José Alberto Pablo!

04/12/2025

The cooked agave americana, which will make arroqueño agave spirit, is sweet and juicy. It separates easily, and the juices can be extracted by chewing on the fibers.

04/12/2025

José Alberto holds out a large penca of agave americana. The fibrous penca is heavy and packed with sugar, a result of hydrolysis of complex fructans into simple fermentable sugars. The heat from cooking the agave piñas breaks down long chains of fructose molecules into simple sugars that ambient yeast can then convert into alcohol during fermentation. Chemistry, innit?

04/12/2025

Cooked agave americana, arroqueño. The pencas are large and spaced out, providing large pieces of cooked agave to mill and ferment.

03/12/2025

José Alberto mills about half of the 6 tons of cooked agave at a time - that is the capacity of his fermenting pots. When the initial ferment and distill process is complete, he will return and mill the remainder of the agave, which is stacked alongside el horno.

03/12/2025

Cooked agave americana, which will be milled, fermented, and distilled into José Alberto’s first batch of arroqueño. The agave piñas roasted for five days in the underground oven, el horno.

03/12/2025

In the foreground, el horno, the river-rocked lined oven used to cook agave piñas at the palenque of maestro palenquero José Alberto Pablo. The oven can hold 6 tons of agave, which yields about 400 liters of mezcal, dependent on the agave varietal. In the background, cooked agave waiting to be milled, and to the right, firewood for el horno to be used in the next batch.

13/10/2025

Creador Agave Spirits are now available in New York State via Zev Rovine Selections. Ask for Creador at your favorite venue serving fine wine and spirits. And come try Creador at Bowl of Zole Brooklyn Oct 23.
Salud!