Born in the Mountains of Durango
High in the mountains of Durango, Mexico, Trago Sagrado is made from wild, unfarmed Agave Durangensis, locally known as Maguey Cenizo. Each plant matures naturally for 12–15 years before being hand-selected at peak ripeness.
Trago Sagrado distillery operates without electricity, vehicles, or modern machinery. Production relies on fire, gravity, and manual labor, following practices maintained by the Martínez family across five generations. Working within the limits of the environment, the distillery preserves a resilient landscape of healthy soils and wild agave.
Since 1862, Trago Sagrado has been produced
using the same hand-crafted methods.
This continuity is not a preservation effort,
but a working tradition maintained through daily practice.
What Makes It Different?
Trago Sagrado is made from 100% wild-harvested agave,
transported down the mountains by donkey and produced
without electricity or mechanized equipment.
Fermentation occurs naturally using wild mountain yeast,
and the spirit is distilled over wood fire.
