Our Process

Artisanal

Chulele is made using artisanal methods handed down over generations. Following the traditions of the maestro mezcaleros, our mezcal is handcrafted in exactly the same way as their ancestors have done for centuries. We distill a beverage with complex character on a par with the finest spirits in the world.

We cook the agave hearts in a conical oven, cut into the rich Oaxacan soil and lined with walls of river stones. After cooking for 4 to 5 days, we grind the agave into a mash with the "tahona" - a type of round millstone. The stone wheel is turned slowly, crushing the maguey hearts with the power of a horse. The ground mash is then combined with water and moved to large pinewood barrels where the fermentation process slowly takes place. Once the fermentation is complete, the juice is distilled in copper pots to produce our signature mezcals with their rich textures and full-bodied flavors.

The care our maestro mezcaleros take to craft each limited release batch is why Chulele is sought after by aficionados and appreciated by those new to the world of artisanal mezcal. Chulele artisanal mezcals are the embodiment of the highest standards of quality and purity. ¡Salud!