Agua Mágica
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Mezcal is a type of distilled alcoholic beverage that originates from Mexico.
It is made from the agave plant, specifically the heart of the plant, also known as the piña.
-Agave Varieties: Mezcal can be made from more than 40 agave plants, while tequila is made specifically from blue agave.
-Production Regions: Mezcal can be produced in 10 Mexican states, while tequila is primarily produced in Jalisco.
-Production Methods: Mezcal traditionally involves roasting agave piñas in underground pits,
while tequila often uses industrial ovens for cooking.
-Distillation Techniques: Mezcal is often distilled using small copper stills, while tequila typically uses large column stills.
-Flavor Profiles: Mezcal offers a wider range of flavors, including smoky, earthy, fruity, and floral notes. Tequila generally has a more herbaceous and slightly sweet flavor.
The current list of states includes Oaxaca, Michoacan, Puebla, Guerrero, Zacatecas,
Guanajuato, Tamaulipas, San Luis Potosi, Durango, and Sinaloa.
The rich soil,sublime weather conditions, fresh river water, and high-mountain altitude help the
agaves retain less water, increasing their sugar concentration, in turn developing a complex and rich flavor.
Terroir in mezcal production encompasses soil composition, climate, altitude, and regional cultural practices.
Its importance lies in shaping agave plant growth, flavor profile, and overall quality.
Terroir contributes to the distinct regional identities and diversity of mezcal, reflecting the cultural heritage and offering consumers unique flavors and experiences.
Mainly Espadín, Tobalá and Tepeztate.
Espadín takes 7 to 8 years to grow; it is characterized by an earthy and mineralized taste,
- Tobalá is characterized by an herbal and citrus fruit taste. We are an ensamble of both.
It means everything is done by hand.
It means everything is done by hand.
Agua Mágica is basically made of agave and water; there are no additives or sugar involved.
It takes 30 days since the agave harvest to create a bottle.
-Banana and mango: that grow in the region next to the agave fields.
-Banana leaves are used to cook the agave in the underground pit.
-Subtle smoke that comes from the type of wood and the time of cooking
-Mineral/Herbal: From the rich reddish soil that characterizes the region and the use of water from the river in the natural fermentation process.
-Almonds/Nuts: The use of wood in the process.
Our recommendation is to enjoy Agua Mágica neat, one sip at a time.
Oysters with rock salt
Green olives, Edamames
Oaxaca cheeses, and Honeydew
Aroma - A unique blend of cooked maguey with notes of subtle smoke, bananas and almonds.
Flavor Profile - Smooth on the palate with a sweet and highly mineralized flavor offering herbal and fresh notes with touches of cooked maguey, banana, almond, mango and caramel.
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