01
The Origins (1898)
Don Florencio García began distilling mezcal in Santa Catarina Minas with a clay still inherited from his father. Back then, mezcal was not a luxury but the livelihood of a family and the soul of a community. The techniques he used then are the same ones we use today.
02
The Wild Agave
Unlike other brands, we have never planted agaves. Our masters identify and mark mature maguey plants years before harvesting them. A tobalá can take 15 years; a madre cuishe, 25. This patience is our competitive advantage and our ethic.
03
The Fifth Generation
Today, Doña Elena García Mateos leads the distillery alongside her children. They were the first in the region to become CRM certified without abandoning any of their ancestral techniques: earthen pit roasting, horse-drawn tahona milling, fermentation in mesquite wood vats, and double distillation in clay pots.
04
International Recognition
In 2015, Real Minero was recognized at the San Francisco World Spirits Competition. We changed nothing to win it. We simply kept doing what we always did — and the world began to listen.
