Victorioso Mezcal’s distinctive character emerges from a harmonious blend of three essential elements: the unique terroir of our agave fields, the specific varieties of agave plants we cultivate, and the rich tapestry of local knowledge and traditions passed down through generations.

At Victorioso, we embrace an artisanal ethos in our production process to capture the pure essence of mezcal. Our mezcalero, Eugenio Sernas, selects only the most mature agaves, rich in sugars, to craft a mezcal with unparalleled depth of flavor. Faithful to a 200-year-old tradition, we cook the agave hearts (piñas) in earthen pit ovens, drawing out their innate sweetness. The piñas are then crushed using a traditional tahona, a circular millstone, and left to ferment in open-air wooden barrels. This natural fermentation process allows wild yeasts to flourish, transforming the sugars into alcohol.

Our commitment to authenticity extends to our distillation process, conducted meticulously by hand in copper pots, ensuring that each batch of Victorioso Mezcal preserves the soul of its ingredients. We maintain a minimum of 45% ABV for our mezcal. This precise alcohol content is crucial in unlocking the full spectrum of agave flavors, providing you with an exquisite mezcal experience.

Every bottle of Victorioso Mezcal is a testament to our dedication to quality and tradition. It’s not just a spirit; it’s a celebration of heritage and craftsmanship, offering you a taste of pure, high-quality mezcal at its best.

Restaurant life


The character of the mezcal comes from three factors: terroir (the soil and weather conditions of the land where the agave is grown), the type of agave plant, and the local knowledge and traditions that were passed from generation to generation.

Victorioso Mezcal utilize an artisanal approach toward production in order to create an unadulterated style of mezcal. Our mezcalero (Eugenio Sernas) only uses mature agave that have been tested for the sweetness with the highest level of sugar to ensure our mezcal gets the best possible flavors.

In keeping with the 200-year-old tradition, the agave hearts (pina) are cooked in earthen pit ovens, later to be crushed by a circular millstone known as a tahona. Then left in wooden barrels to ferment in the open-air allowing the sugars to break down and naturally occurring yeast thrive. The mezcal is then distilled by hand in traditional copper pots.

Victorioso Mezcal make sure that our mezcal is no less than 45% ABV, which allows you to experience the agave’s tasting notes. Our production methods and family recipes result in high quality pure spirit that give you the best mezcal drinking experience.

Our Process