Agua Mágica, is an ensemble mezcal made from Maguey Espadin and Maguey Tobalá using traditional methods, resulting in a final product that captures the essence of the region.
Agua Magica Mezcal
Agua Mágica is produced in San Juan del Río, Oaxaca by fifth generation mezcalero Rogelio Juan Hernandez. This ensemble utilizes Maguey Espadin (Agave angustifolia) and Maguey Tobalá (Agave potatorum) that is carefully handpicked by the mezcalero. The plants are cooked in a traditional earthen oven for 24 hours and left to rest for 1-2 days before they are crushed by a horse-drawn tahona. Next, the crushed maguey is fermented naturally in wooden vats for 7-8 days along with freshwater from the region. Finally, it is double distilled in copper.
The final products reflects the environment of San Juan del Rio with its pristine river, sublime climate, abundant tropical fruit trees, and mineral-rich soils. According to the brand, this mezcal has distinct flavor notes of minerals, tropical fruits, almonds, and herbal undertones create a complex and layered experience.