Buena Estrella was born connecting stories in the town of San Dionisio, Ocotepec, in the central valleys of Oaxaca, where a smoke signal revealed the Palenque of the mezcalero master Don Miguel, and that’s where it all began.
The place where Buena Estrella is born, has clean water from wells, fresh air that smells of firewood and maguey honey; the moist soil is a reddish, thin and porous clay, a perfect soil for juicy and diverse agaves to mature. Surrounded by mountains, the clouds descend in the afternoons until they cover the roads with mist. At night you can hear a coyote in the distance and the smoke that comes out of the palenque tubes mixes with the cold fog. In the dark you can see the stars that go through the dense clouds and guide, guide those who know how to follow them.
Making mezcal and distributing is for Buena Estrella a way of resisting the need to migrate to other countries to find new working conditions. For us, and for the family of our master mezcalero, making and spreading mezcal is a way of continuing to live in Mexico, with the aim of caring for the land from which our magueyes sprout and for which we are so grateful, while we are faithful to a preparation that uses the best instruments and ingredients to make this mezcal a liquid poem in the mouth; that contains the essence of what we love about our land.
