Sacapalabras aspires to be sustainable in all senses

  • Fair trade is a keystone in our value proposition, generating sustainable trade agreements with our suppliers, our collaborators and the community
  • Deep commitment with transmission of knowledge and culture to new generations
  • Social responsibility with our stakeholders
  • Conservancy of agave varieties


Santa Catarina Minas is in itself, an incomparable cultural legacy, a legacy of ancestral mezcal. The knowledge transmitted by generations has allowed the production of Sacapalabras to be of premier quality. In Santa Catarina Minas the mezcal tradition is preserved and, at the same time, the land that has given us so much is respected.



This process is made with machetes of various shapes and edges, tools that have been used in the community for a long time. According to the type of agave to be harvested, the amount of years to respect varies in order to have a quality agave. It could be from 12 to 30 years.


This process is extremely important, since the result acquired from the cooking will determine the quality of the mezcal. It is made under the supervision of the mezcal master and with the experience obtained throughout the years by implementing techniques ensuring a good cooking of the agave.


Once the agave has been taken out of the oven and it rested at room temperature for a few days, it is selected and milled by respectfully applying the traditional use of wooden mallets over a canoe-shaped stone base, although nowadays fiber makers have also been implemented since these allow a better use of the agave.


After the agave is selected and milled, it passes to the fermentation vats that, in the case of Sacapalabras, are made from sabino wood, allowing this process to be done in a better way. The time the agave spends there will depend mostly on the weather, which is why the vats are continuously checked and moved by palenqueros, thus letting a better and more complex fermentation.


Once the fermentation process of the agave is concluded, it is taken out of the vats in small portions to be carried to the distillation burners (systems of overlapped clay pots), which allow, due to their characteristics, keeping the major scents and flavors of the agave as well as eliminating own defects, resulting in high quality mezcals.