Mezcal Local is a Pechuga de Maguey – it is distilled with agave hearts and fruit but no meat. Leonel Hernández (Don Gil), a third-generation maestro mezcalero, produces his mezcal in San Pablo Villa de Mitla. Mezcal Local is made with 100% agave Espadin, harvested after 10 years. The agaves are cooked underground for 3 days, ground using an Egyptian mill, and then fermented in wooden vats for 10 days. 

During the distillation process agave hearts, as well as a combination of fruits (apple, peach, banana and orange), are added to the still. The heart of the agave acts as a natural purifier and the fruits add a wide range of distinctive flavor notes. This mezcal is distilled twice in copper.