The work comes through a family tradition, not a production manual.
Max—or Serafín to his family and friends—is a fifth-generation mezcalero from San Dionisio Ocotepec. He learned at the family palenque and is exacting about every part of production.
Max works methodically and runs a careful still. His mezcal has strength without roughness. He does not use extra heat or smoke to fake intensity.
That is what we need for Tipo Bueno. It has to hold up in a cocktail and still smell and taste of cooked agave—not a scorched horno, an overheated still, or careless cuts.
Full strength. Soft edges. Nothing to hide behind.
Original Real Mezcal profile