Our chosen, handpicked agave is found in an altitude outside of Oaxaca.

In the hands of Doña Vega, the Espadín Capone agave produces a mysterious and delicious drinking experience, full bodied, with smoke and minerals, yet remarkably smooth and balanced.

Wild grown Espadín agave plants typically mature at 3-4 years, we mature between 8-9 years.

Each piña of Espadín—the usable core, stripped of its spiky blades—yields only about ten bottles of mezcal.

Doña Vega is organic and artisanal, a perfect fit for the rapidly growing farm to table movement.

Following production, Doña Vega is stored in oak barrels, which adds richness to the flavor of our mezcal.

The method of production employed to create Doña Vega mezcal dates back to the Spanish conquest.

Hand selected agave piñas are roasted for four days in stone-lined earthen oven pits over a low, steady fire.

Doña Vega is a small-batch artisanal mezcal made in copper stills which yield about 280 liters per distillation at maximum capacity.

Sonya and Guillaume observe the fermentation of Doña Vega. Ground agave is mixed with mountain spring water and ferments in wooden vats for three days.

Though Doña Vega is without question modern at its core, there still exists a profound adherence to the traditions of Mexico.

Doña Vega is produced in a small town outside Oaxaca- Santiago Matatlàn by a family who has passed down the tradition for five generations. Our producer is a woman, which stands out from the other mezcaleras. Her three daughters attended college, which is far from the norm in Oaxaca. One a lawyer, one a nurse, and the youngest finishing school. A break with the past we proudly support.

Doña Vega exists where unique people gather, where there is connection, curiosity, spontaneity and passion, where history and tradition meet modern life.

Doña Vega Mezcal promises the excitement of a new experience while staying true to tradition. It's our vision of what a modern mezcal can be.

Our chosen, handpicked agave is found in an altitude outside of Oaxaca.

Wild grown Espadín agave plants typically mature at 3-4 years, we mature between 8-9 years.

Doña Vega is organic and artisanal, a perfect fit for the rapidly growing farm to table movement.

The method of production employed to create Doña Vega mezcal dates back to the Spanish conquest.

Doña Vega is a small-batch artisanal mezcal made in copper stills which yield about 280 liters per distillation at maximum capacity.

Though Doña Vega is without question modern at its core, there still exists a profound adherence to the traditions of Mexico.

Doña Vega exists where unique people gather, where there is connection, curiosity, spontaneity and passion, where history and tradition meet modern life.

In the hands of Doña Vega, the Espadín Capone agave produces a mysterious and delicious drinking experience, full bodied, with smoke and minerals, yet remarkably smooth and balanced.

Each piña of Espadín—the usable core, stripped of its spiky blades—yields only about ten bottles of mezcal.

Following production, Doña Vega is stored in oak barrels, which adds richness to the flavor of our mezcal.

Hand selected agave piñas are roasted for four days in stone-lined earthen oven pits over a low, steady fire.

Sonya and Guillaume observe the fermentation of Doña Vega. Ground agave is mixed with mountain spring water and ferments in wooden vats for three days.

Doña Vega is produced in a small town outside Oaxaca- Santiago Matatlàn by a family who has passed down the tradition for five generations. Our producer is a woman, which stands out from the other mezcaleras. Her three daughters attended college, which is far from the norm in Oaxaca. One a lawyer, one a nurse, and the youngest finishing school. A break with the past we proudly support.

Doña Vega Mezcal promises the excitement of a new experience while staying true to tradition. It's our vision of what a modern mezcal can be.