Dixeebe is a long-awaited project from the Cortes and Hernandez families, 5th generation Mezcaleros from Santiago Matatlan, Oaxaca. This project aims to protect and cultivate the culture of Mezcal that has existed for centuries in the Oaxacan Sierras. Love, gratitude and respect are pillars of the project. Each product produced by Dixeebe is made to honour tradition, and ensure that these Mezcales will be protected for future generations to enjoy. Agaves are only selected at the height of maturity, and the only decisions around production are driven by quality, not any commercial considerations, demand or volume. They only seek to produce the best quality Mezcal they can, regardless of market influence.

Agave Americana is harvested at 16 years for optimal sugars and complexity. Pit-cooked underground with volcanic stones for 7 days. Cooked Agaves are crushed using a mule-pulled tahona. Fermentation occurs over 5 days and is activated with wild airborne yeast in open topped wooden cask with agave fibres to extract deeper complexity. Distilled twice in copper stills limited to micro batches of 200L. The first distillation is done with Agave fibres. A 10-12kg Agave Angustifolia will yield approx 1 litre of finished Mezcal after 16 years in the ground.