mezcal artesanal 


Region: Valley of San Francisco (La Ventilla), Guanajuato.

Agave: Wild Salmiana. 10 to 12 years maturity.

Oven: Above ground. Masonry. 

Crush: Tahona.

Single distilled: in copper alembic system.

Label:  Placed manually.

Bottled by hand in recycled glass.



As a forward-thinking father, Maestro Pedro devotes much of his time to educating his children and the community on best practices in the mezcal industry. 


Having been surrounded by women his entire life, he values gender equality and draws from them as a source of inspiration. 



"A Fierce Woman"

"To me, this plant, Agave Salmiana, is female. She's resilient, strong and indomitable. She's steadfast, making it difficult for anyone to take her from her home in the agave fields since she's one of a few plants that produces "guishe," an incredibly irritating substance. 


When you finally uproot her and subject her to an incredibly elaborate and lengthy handcrafted process by cutting her up, submitting her to extreme heat and crushing her... after all of that she will still give you something wonderful. This mezcal."


"She's resilient; she grows in a unique climate that has allowed her to evolve for survival. I have a deep sense of respect for her determination to reproduce in order to live on." 


"Mezcal taught me patience."

"Mezcal is a slow, sensory art. You have to be connected to nature, be one with her. I use my sight to choose the right agaves, my hearing for cooking, my sense of smell for fermentation, and my sense of touch when distilling. 


And my sense of taste... well, isn't that obvious?"



"Nature in balance"


Maestro Pedro is someone with a deep connection to nature. He frequently heads for the hills by himself to set up camp and reflect on his life, his mezcal-making art to find his balance. 


Life's Greatest Pleasure

"El mayor deleite de la vida es comerse una gordita en el monte." 


Life's greatest pleasure is having a gordita while getting lost in the hills. 


"Unos frijolitos bien hechos, con salsa de molcajete, tortillas hechas a mano con una copita de mezcal es un manjar." 


Home-style beans, salsa, hand-made tortillas with a copita de mezcal are the ultimate delicacy. 



Largely sweet and fruity undertones with

heavily marked herbal and spiced aromas.

Layers of sweetness, along with fresh, bright notes.

Notes of cacti and other plants from the arid region of

La Ventilla, along with fragrant herbs and minerals are

blaced into this unique mezcal. 

Notes of lime, lemon and spices typically found in Mexican cuisine, such as eucalyptus, can be gathered on the nose.



Guanajuato is located in the center of Mexico. Only 2 regions in the entire state make mezcal, but they have been making mezcal since the 16th century using unique above ground cooking methods. 


A vast amount of agave salmiana along with gold and silver mines led Guanajuato to become the first state in all of Mexico to produce mezcal commercially. Mezcal was originally distilled in Guanajuato to be given to the miners as a stimulant. A little liquid courage. 


When the Mexican Revolution was won and the land was given to the mexican people, the fábrica that makes Lucy Pistolas was founded as a direct result of the armed conflict. Mezcal then continued to be made exclusively for their community. 


"La tierra volverá a quien la trabaja." - Emiliano Zapata