Mezcal

Recent studies have shown that Guanajuato is likely the historic birthplace of agave spirits in Mexico, and because only a small number of municipalities within the state are included in the official denomination of origin for tequila and mezcal, there are currently only a few commercial distilleries in the region. Cañada de la Virgen is outside of the official DO, but Casa Agave is excited to help revitalize the longstanding distillation traditions in the area by creating an uncertified “destilado de agave”.

In homage to the historic significance of Cañada de la Virgen—in pre-Columbian times the pyramids were known for their unusual abundance of water via springs on the high plateau—Casa Agave has named the spirit Atzin, the Nahuatl word for “sacred water of life.” Just as Casa Agave’s founder has restored the land using this vital source of water, the water in turn will serve as the foundation for the spirit itself. To make the agave spirit a reality, Casa Agave is fortunate to have one of the industry’s most celebrated tequileros as maestro. Originally from Mexico City, Germán González is the son of Guillermo González Diaz Lombardo, who created Chinaco (the first ultra-premium tequila imported into the U.S.). Germán is internationally known for creating two of today’s highest rated tequilas on the U.S. market, T1 and Tears of Llorona, and now he is excited to help us create a ground-breaking spirit that will taste unique and delicious—and make a big impact in its wake. “It’s going to be new for me; we’ll work with some techniques from Oaxaca, adding some ideas from Guanajuato, and my knowledge comes from Tequila, so we’ll make a meld of ideas and techniques to make something that I have always looked for in a mezcal or agave spirit,” he says, adding how interesting it will be to see how healthy soil and plant health might influence the flavor of the Salmiana. “Either way, it will be very elegant.”

The vinata, which is currently under construction on the Cañada de la Virgen property, will be the first major distillery in the San Miguel del Allende area. To achieve zero-waste status and extend the regenerative practices to the distillation process, Casa Agave will repurpose production waste in two ways, both of which can be scaled up as additional independent businesses if needed:

1. Repurposing of bagaso, or spent fibers: The process of making agave spirits always results in the creation of spent cooked agave fibers, known as bagaso. Casa Agave will transform the bagaso into a powder that when reintroduced to our landscape, will further support soil regeneration. This process can also make biofuel and biogas for powering the distillery and equipment. “It is a virtuous process,” Trapp explains. “As the more bagaso we create from the production of this agave spirit, the more that will go back into increasing the fertility of the soil.”

2. Treatment of vinaza for use as a natural fertilizer: For every liter of mezcal, about ten liters of liquid waste are produced, called viñaza. In large quantities, this liquid has detrimental effects on water systems, but when treated it becomes a reusable water source and a vitamin-rich fertilizer, which we will use to trigger new plant growth in tandem with the powder.

In addition to the primary agave spirit, Casa Agave also will make one just for the local community using mature agaves bought from nearby farmers. This “Mata de Monte” will encourage the neighbors to plant more agaves (thus prompting reforestation beyond the nature reserve). It will also put money in their pockets and strengthen Casa Agave’s relationship with the community. “It will be an agave spirit by the people of San Miguel de Allende, for the people of San Miguel de Allende,” Trapp says. Through the holistic approach to agave farming and distillation, Casa Agave has created a truly joyful agave spirit that addresses desertification, generates additional sources of revenue for agave farmers, improves the health and lives of cattle, and has major implications for combating climate change around the globe. Casa Agave honestly believes that drinking it can be a force for good and positive change. Casa Agave’s hope is that this approach also inspires people to look at agave farming and spirits production as a circular economy instead of a linear one. “Sustainability is, in the end, maintaining the status quo,” Trapp says. “But regenerative work is truly cyclical—with one part innovating and feeding the next it all comes back to the beginning better than where it started. It’s a whole new system.”