MACHEÉ

In Zapotec, Macheé means 'Loyalty.' For Maestros Leo García and Chepe Elorza (RIP), this is the operating principle of Palenque 'Guixe,' a multi-generational family project located in the Sierra Sur of Oaxaca.

Produced at 1,581 meters above sea level in Miahuatlán de Porfirio Díaz district, Macheé is a pure expression of the hills. The family works exclusively with mature agaves, respecting the plant's natural time. Varieties range from the iconic Tepextate and Cuishe to hyper-local, endemic varietals like the rare Amarillo and Verdito.

The process is unapologetically traditional: cooked in a conical earth oven with oak wood , crushed by a donkey-pulled stone tahona , and fermented naturally in Sabino wood vats using local well water.

The signature of Macheé lies in its distillation. Using a copper alembic with a 'Refrescadera', the Maestros achieve a complete spirit in a single distillation pass. This difficult technique captures the raw essence of the plant. As the family motto says: 'No hay amigo tan leal como el mezcal' (There is no friend as loyal as mezcal).

The Process

All agaves used by Macheé are mature, hand-selected, and (with the exception of Espadín) wild

Agave hearts (piñas) are cooked in a conical Earth oven for 6 to 8 days

After cooking, the piñas are crushed by a donkey-drawn stone tahona

Naturally fermented in Sabino wood vats for 5-8 days using deep well water and wild environmental yeasts

Distilled just once in a copper still with Refrescadera to preserve the agave's pure character

Rested in glass for 6 to 12 months before bottling