Fuego Y Humo Mezcal

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Fuego Y Humo Mezcal

Sharing, educating, and celebrating artisanal, small-batch, and delicious mezcal.

06/09/2026

Use code PADRES15 for 15% off any purchase now through Father's Day.

Here's to the dads out there who love a good sipping spirit ... like Manny, José's father, who is pictured here and probably ready for a drink!

Only $9.99 shipping to 48 states.

www.fuegoyhumo.com

06/07/2026

How do you properly drink mezcal? 🔥🥃

Believe it or not, most people are drinking mezcal the wrong way... and yes, that means PLEASE don’t shoot it. 😉

In our newest Fuego Y Humo newsletter, we’re sharing our Advanced Guide to Drinking Mezcal with 13 easy steps to help you fully experience the aromas, flavors, mouthfeel, and traditions behind artisanal mezcal.

From watching the perlas and swirling your copita, to sipping in small “kisses” and discovering tasting notes hidden inside the agave, this guide will completely change the way you enjoy mezcal.

Plus, we’re celebrating Father’s Day with a special 2-week discount for all the mezcal-loving dads out there (use code PADRES15)

Want the full guide + future releases, tasting tips, producer stories, and exclusive offers? Subscribe to the Fuego Y Humo newsletter here 👉 https://fuegoyhumo.com/pages/contact

Hint: If you want the simplified version, skip straight to Step 12

06/04/2026

Wild agaves grow for decades before harvest. Cultivated espadín, as shown here, takes up to a decade to mature before harvesting.

In Oaxaca, every agave used for Fuego Y Humo is left to fully mature before being cut and prepared by hand for traditional mezcal production. From the field to the palenque, each step requires patience, hard labor, and generations of knowledge.

This is where Fuego Y Humo begins.

Have you ever seen agave harvested before?

05/26/2026

Traditional Oaxacan mezcal begins with harvesting mature agave by hand.

For wild agaves like Tepeztate, Tobalá, and Arroqueño, harvesting often means long drives into remote parts of Oaxaca followed by steep hikes into the hills. Once mature agaves are located, the pencas are removed to expose the piña, the heart of the agave used in mezcal production.

Some of these piñas can weigh hundreds of pounds, requiring teamwork, patience, and experience to transport back to the palenque.

This is where artisanal mezcal begins.

What part of the mezcal process would you want to see next?

05/22/2026

Wild arroqueño mezcal can take up to 25 years before harvest.

Growing wild in the hills of Oaxaca, these agaves mature slowly, developing the depth and complexity that make arroqueño one of the most sought after agave spirits. Handcrafted in San Dionisio Ocotepec using traditional mezcal methods, this small batch expression carries notes of pineapple, rose petals, roasted agave, dark chocolate, and soft smoke.

Now featured at Barrel Shoppe.

Have you tried an arroqueño before?

05/18/2026

An arroqueño agave (A. Americana) can take up to 25 years before harvest, developing the depth and complexity that make wild agave spirits so special.

Now featured at , our small batch Oaxaca mezcal showcases notes of pineapple, rose petals, roasted agave, and subtle dark chocolate, with just a touch of smoke. Handcrafted in San Dionisio Ocotepec, this expression reflects José’s traditional approach to artisanal mezcal and long resting periods that continue to shape the spirit over time.

Have you tried an arroqueño before?

05/13/2026

Our Fuego Y Humo May giveaway is wrapping up soon.

One winner will receive a handmade Fuego Y Humo tapetito, custom hat, veladora, and a $50 credit toward a bottle from our online store.

To enter:
• Follow
• Sign up for our newsletter through the link in bio
• Tag a friend in the comments for bonus entries

Enter by EOD May 15. Winner announced May 18.

Which Fuego Y Humo mezcal would you choose first?

05/05/2026

Meyer Lemon Mezcal Margarita

This Cinco de Mayo, enjoy a twist on the classic lime tequila margarita! Grab your bottle of Fuego Y Humo mezcal (preferably the Espadín) and some fresh Meyer lemons!

Recipe:

2 oz Fuego Y Humo Espadín mezcal
2 oz fresh squeezed lemon juice
1 oz Orange Liqueur (like Cointreau or our favorite: Dry Curaçao)

Add everything into a shaker with lots of ice and shake!

Strain into a salt-rimmed (or tajín) glass full of ice. Garnish with a lemon wedge and enjoy! The more complex notes of mezcal mixes very nicely with the sweeter notes of a lemon!

Tip: the fresher the Meyer lemon, the sweeter the drink! But add any agave nectar as needed for additional sweetness.

Crafted with Sama Sama Kitchen Sama Sama Kitchen and Santa Barbara Coast City Lifestyle.

Best enjoyed slow.

Salud!

05/01/2026

Our Annual Fuego Y Humo May giveaway is here!

One lucky winner will receive:

🔥 1 Veladora
🔥 1 Custom Handmade Fuego Y Humo Tapetito
🔥 1 Fuego Y Humo Hat
🔥 1 $50 off coupon to purchase a bottle in our online store 👉 www.fuegoyhumo.com

To enter:
🫶 Follow our page Fuego Y Humo Mezcal
✅ Sign up for our monthly newsletter (everyone receives 10% off your first purchase with sign up) 👉 fuegoyhumo.com/pages/contact
➕ Bonus entries for every friend you tag in the comments!

Giveaway closes May 15th – winner announced May 18th.

Must be 21+ to enter. U.S. only. Good luck, mezcal lovers!

04/29/2026

Our Arroqueño mezcal is now available at Barrel Shoppe, The Dutchess, and Loquita. 🥃 🎉

Handcrafted in the village of San Dionisio Ocotepec, this expression carries José’s signature style of a robust, creamy and complex spirit. Notes of rose petals, pineapple, and roasted agave on the taste followed by a lingering dark chocolate sweetness that invites another sip. As always with just a touch of smoke at 47% ABV. These specific agave americanas take up to 25 years to grow before maturing and being ready for harvest.

Whether you’re discovering mezcal for the first time or are already a fan, this is one worth seeking out!

Address

Santa Barbara, CA
93117

Telephone

+18057740023

Website

http://fuegoyhumo.com/

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