Agua Mágica Ensamble is produced in San Juan del Río, Oaxaca by mezcalero Rogelio Juan Hernandez using Maguey Espadin and Maguey Tobalá.
|Rating:||(4 reviews) - Write a review|
|COMERCAM:||0805B0001104A, opens in new window|
|Mezcalero:||Rogelio Juan Hernandez|
|Town:||San Juan del Rio|
|Batch size:||2,000 bottles (Lot No. AM 20 - initial release)|
|Website:||https://www.aguamagica.com/, opens in new window|
About this mezcal
Agua Mágica Ensamble is produced in San Juan del Río, Oaxaca by fifth generation mezcalero Rogelio Juan Hernandez. This ensamble utilized 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.
Agua Mágica’s mission is to redefine mezcal as a global luxury spirit to give rise to the artisans and communities of Oaxaca. Recontextualizing the mezcal drinking experience and elevating the spirit empowering the mezcaleros and community behind Agua Mágica.
The brand has partnered with Maestro Mezcalero Rogelio Juan Hernandez, who is part owner of the brand and co-owner of Agua Mágica’s palenque. Through this partnership, Agua Mágica provides the upfront capital and human resources necessary for him to produce mezcal full time. Additionally, the brand is committed to donating 5% of its profits to sustain independent, family-run mezcal production.