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Photographs of Some of the Palenques, Fields & Homes We Visit and Some of What Our Clients Do, See &  Experience

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Enjoying sampling mezcal from a gourd or jícara at the home of one of our favourite artisanal distillers.
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Watching a master distiller and his son crushing baked agave the ancestral way.
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Destination Wedding: Teaching a Seattle bar manager, his bride and their guests at the Mezcal Koch palenque, San Baltazar Guelavila.
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Clients helping a palenquero and his family fill a traditional oven with agave piñas.
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Out in the fields photographing the majestic Agave americana americana prior to extracting aguamiel which ferments into pulque.
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"Well" in the middle Agave americana americana (pulquero) filled with sweet honey water or aguamiel, just prior to extraction.
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Watching a palenquero crush his Agave angustifolia Haw (espadín) the traditional way with beast of burden and tahona; a classic and common occurrence.
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Client watching palenquero fill his still with the tepache (fermented liquid and fibre).
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Hiking in search of one of the less common agaves used to make mezcal, jabalí.
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Mezcal aficionados sitting down to the fruits of their labour after a Oaxacan mezcal cooking class.
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After cutting agave piñas, loading them into the truck for transport to the palenque.
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Occasionally a "city slicker" wants to learn hands on: cutting baked agave with machete.
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Drinking mezcal and eating tacos roadside in front of an artisanal distillery.
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One of the few true female distillers, or palenqueras, holding court and explaining how she bakes her agave; her mezcal is highly coveted.
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Barmen, cantina owners and bar women from Austin Texas sampling mezcal in a palenqero's home, San Baltazar Chichicapam.
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It can't get more real; sampling aguamiel in the fields immediately after tapping an agave.
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Learning how to tell alcohol by volume (ABV) the traditional way, from an expert.
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Exquisite field of espadín with corn and squash influencing growth (and ultimate mezcal flavour), somewhere near San Dionisio Ocotepec. Great photo op ... at least until harvesting is completed.
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Some of the best rural feasting in the country, with mezcal and live music.
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On a Oaxaca Mezcal Tour one never knows what will be encountered along the side of the road .... beast carrying piñas to the palenque.
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Producers of fine hooch.
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On several occasions we've worked with professional photographer Spike Mafford of Seattle.
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Eating in rural Oaxaca in the middle of a mezcal excursion can't get much better.
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We usually drink from a jícara, the best vessel for imbibing mezcal.
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Learning to make Oaxacan chocolate by hand using a metate, while sipping on mezcal. Mezcalatte anyone?
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And for something a little more unusual, a team of oxen crushing agave with the tahona.
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Ending the day with a tasting at Mezcal Vago.
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Palenquero Juan Ramírez holding court.
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Sampling from the barrel with Santos Martínez.
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Open air wild environmental yeast fermentation.
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Sometimes our clients are content to chat up the palenqueros without my assistance, enabling me to relax; otherwise, it's all me explaining.
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Filtering mezcal recently distilled, the old fashioned way.
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Even Deadheads enjoy learning how to cook with mezcal, especially when the instructor is Chef Pilar Cabrera.
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It's all a matter of timing; sometimes you even get to help palenqueros fill their ovens with agave.
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Drinking between two palenqueros (Abel & Everardo).
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Juana serving pulque to passersby at the Sunday Tlacolula market.
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A classic and beautifully formed tobalá (Agave potatorum).
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Spending the better part of a day in Sola de Vega, here with "Tio Rey" with his clay pot stills.
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Flower stalk or quiote of a tepeztate (Agave marmorata); we get to see these, but only at the time of year the plant tends to mature.
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Filming for the BBC at the (former) distillery of Mezcal Amores.
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I'm a collector of mezcal paraphernalia; what a score of chango mezcaleros I came across boxed up in a deserted room behind a palenque.
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Classic copper pot mezcal distillation, here in San Juan del Río.
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A common sight with Mezcal Educational Excursions of Oaxaca (http://www.mezcaleducationaltours.com)
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If we come across a fiesta, we're always invited to stay and participate; here, the 100th anniversary of a particular palenque in San Pablo Güilá.
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While of course not obligatory, sampling at your option occurs throughout the day.
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No explanation needed.
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We try to get our clients to taste everything, here the "tepache" from the tina (fermentation vat), ensuring it's ready for distillation.
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There is absolutely nothing touristy about where we take our clients to visit on Oaxaca Mezcal Tours. Lovely juxtaposition!
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PictureDifferent than typical Oaxacan stills: a visit to Mezcal Don Mateo in Michoacán.
                                                                               










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  • Tour Overview
  • Who We Are
  • Photos
  • Qualifications
  • Mezcal Blog
  • Cannabis & Mezcal
  • Mezcal Articles
  • Mezcal de Pechuga