Agua Del Sol — Oaxaca, Mexico
The water of the sun.
A co-op of Oaxacan maestros. Micro-batches of destilado de agave with every producer on the label. No certification required — only craft, community, and truth.
Origin Story
A co-op built on trust, not contracts.
Felix Hernández Monterrosa and Adriana Correa founded Agua Del Sol out of Mezcaleria CUISH in Oaxaca City. Rather than building a single distillery, they built something more honest: a network of maestros and maestras across the Central Valleys, each producing small batches using methods handed down through generations.
Every bottle features a photograph of the producer who made it. The name, village, agave species, and production method appear on the back label — because that information belongs to the person who created the spirit.
Bottled as a destilado de agave — a practical and principled choice keeping costs accessible and giving producers freedom to work without regulatory interference. Imported by Bad Hombre Importing and distributed in California by Cultura Maguey.
Traditional Production
Six steps. No shortcuts.
Every expression in the Agua Del Sol lineup follows the same time-tested process — the same methods used in the Central Valleys for generations.
Harvest
Mature agave plants — typically 8 to 15 years old — are harvested by hand. The piñas are trimmed and transported to the palenque.
Steam Cook
Piñas are cooked in stone-lined earthen ovens — not underground pit roasted. This steaming method caramelizes agave starches and develops cooked-agave sweetness with a more restrained smoke character.
Tahona Mill
Roasted piñas are crushed under a large stone tahona wheel pulled by horse or mule, extracting juice and fibers together.
Fermentation
The crushed mash is fermented in open-air cypress wood or animal hide vats using only wild ambient yeasts. Fermentation takes 5–10 days.
Double Distillation
Distilled twice in small copper pot stills or clay pots (olla de barro). The maestro controls cuts by taste and feel — no instruments.
Bottling
Bottled at natural proof without additives. Each batch receives a back label with producer photo, name, village, agave species, and production date.
Current Expressions
Every maestro. Every agave. Every village.
Expressions rotate as batches sell out and new harvests are completed. Each release is a unique moment in time — a specific producer, harvest, and place.
Oaxaca — Santiago Matatlán · Valles Centrales
Espadín
Agave angustifolia Haw.
Signature expression by the Monterrosa Family. Steamed stone-lined oven, horse-drawn tahona, Cypress vats, copper alembic. Clean, structured, honest. 1-liter format.
Maestro: Monterrosa Family · 48–49% ABV
Oaxaca — San Carlos Yautepec · La Chontal
Pelón Verde
Agave angustifolia Haw. — Pelón Verde variety
A rare regional variety of A. angustifolia from La Chontal. Mtra. Reyna Rodriguez. 164 bottles, April 2024. Steamed oven, tahona, Cypress vats, copper alembic.
Mtra. Reyna Rodriguez · 46.5% ABV · 164 bottles
Oaxaca — San Baltazar Chichicapam · Valles Centrales
Madrecuishe
Agave karwinskii — Madrecuishe variety
Columnar A. karwinskii. Mtra. Berta Vásquez. 132 bottles, June 2024. Steamed oven, tahona, Cypress vats, copper alembic.
Mtra. Berta Vásquez · 48% ABV · 132 bottles
Oaxaca — San Guillermo Miahuatlán · Miahuateco · ~5,200 ft
Coyote
Agave Lyobaa (Coyote variety)
High-altitude Miahuateco. Mtro. Raúl García Santana. 198 bottles, Spring 2023. Stone-lined oven + encino wood, wood chipper and bull-drawn tahona, copper alembic with refrescadera.
Mtro. Raúl García Santana · 48% ABV · 198 bottles
Oaxaca — San Baltazar Chichicapam · Valles Centrales
Espadín con Maíz y Cacao
Agave angustifolia Haw. — co-distilled with toasted maíz and cacao
Pechuga-style: 2nd distillation with 5 kg toasted maíz and 6 kg toasted cacao. Mtra. Berta Vásquez. 198 bottles, Summer 2025. Layered and savory.
Mtra. Berta Vásquez · 47.1% ABV · 198 bottles
Oaxaca — Miahuatlán · Limited Artist Collaboration
Mujer del Istmo
Agave potatorum — 100% Tobalá
Limited artist collaboration with LA Chicano artist Eric Mancha. Honors Zapotec women of Tehuantepec. Maestros Francisco and Raúl García. Crafted at the intersection of Oaxacan tradition and Chicano identity.
Maestros Francisco and Raúl García · Limited Release
Why It Matters in California
The West Coast deserves the real thing.
Destilado de Agave vs. Mezcal
The destilado de agave category exists outside the COMERCAM certification system — which means producers pay no certification fees and face no production-method restrictions. For co-op producers with small batches, it is the most honest category available. The spirit is identical in technique to certified mezcal; only the paperwork differs.
California Distribution
Agua Del Sol is imported by Bad Hombre Importing and distributed exclusively in California and the West Coast by Cultura Maguey. Available at our online bottle shop and at select restaurants, bars, and specialty retailers. If your favorite bar or bottle shop does not carry it — ask them to.
Producer Transparency
Every bottle names and photographs the producer. This is radical transparency in a category where provenance is routinely obscured. When you buy Agua Del Sol, you know exactly who made it, where they live, what agave they used, and how they made it. That information has value — and we protect it.
Frequently Asked Questions
Everything you want to know.
What is a destilado de agave and how is it different from mezcal?
A destilado de agave is produced outside the mezcal Denomination of Origin. Production methods are often identical but producers operate outside the regulated zone or decline certification. Small co-op producers use this category to avoid fees and retain production freedom.
Where can I buy Agua Del Sol in California?
Agua Del Sol is available through Cultura Maguey's online bottle shop with California delivery and at select specialty retailers on the West Coast. Importer of record: Bad Hombre Importing LLC.
Who makes Agua Del Sol?
Founded by Felix Hernández Monterrosa and Adriana Correa of Mezcaleria CUISH in Oaxaca City. Sourced from a co-op network of independent maestros across the Central Valleys of Oaxaca.
What agave varieties does Agua Del Sol produce?
Rotating expressions include Espadín, Tobalá, Mexicano, Tobasiche, Bicuishe, and Ensamble co-distillations. Availability rotates by harvest.
Is Agua Del Sol organic or sustainably produced?
Producers work without synthetic inputs, commercial yeasts, additives, or accelerants. Not formally certified organic, but production reflects generations of sustainable land stewardship in Oaxaca.
Available in California
Taste the water of the sun.
Agua Del Sol is available through Cultura Maguey's bottle shop and at select retailers across California. Every purchase supports the producers, communities, and culture they represent.
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