A Sacred Drink, Made Without Shortcuts
Trago Sagrado—meaning “Sacred Drink”—is crafted from 100% wild Agave Durangensis, locally known as Maguey Cenizo. Produced in the highlands of Durango, Mexico, it is made using methods practiced continuously by the Martínez family for over 160 years. Every stage of production is carried out without electricity, mechanized transport, or mechanical extraction, preserving a form of mezcal making that predates industrial influence.
Heritage & Continuity
For generations, mezcal production in this region has been shaped by isolation and terrain rather than efficiency. While many producers modernized to increase output, the Martínez family maintained a small-scale, manual approach rooted in observation, patience, and repetition. This continuity is not an aesthetic choice—it is the foundation of Trago Sagrado’s character.
The Agave & The Land
All agave used in Trago Sagrado is harvested from wild populations growing naturally in the Sierra Madre mountains. Each plant matures over twelve to fifteen years without cultivation or irrigation. Harvesting is selective: only fully mature agaves are taken, while the strongest plants are intentionally left to flower and reseed, ensuring the long-term health of the landscape.
A Distillery Without
Modern Infrastructure
Trago Sagrado is produced at a small mountain distillery located near both the wild agave sources and an artesian spring used for fermentation. The distillery operates without electricity or mechanized equipment. Fire, gravity, and manual labor guide the process, limiting volume while preserving direct human oversight at every stage.
Minimal Intervention,
Maximum Expression
Rather than crushing agave with mills or tahona stones, cooked agave is carefully hand-chopped to extract only free-run juice. Fermentation occurs naturally using wild mountain yeast, and distillation is carried out over wood fires. These choices favor balance and clarity over force, allowing the agave and environment to define the final spirit.
Why It Remains Unchanged
The methods behind Trago Sagrado persist because they work—not because they are nostalgic. They produce a mezcal that reflects its origin with precision and restraint. Yield is limited. Variation is accepted. Continuity is valued above scale.
