Smooth. Balanced. Modern Mezcal.
Dady’O Mezcal redefines tradition with a smooth and approachable profile with just a touch of smoke. Born in Oaxaca and crafted using traditional methods, it’s made from only agave, wild yeast, and nutrient rich water - nothing else. Recognized on the world stage, this 93+ rated award-winning spirit is a balanced, modern expression of mezcal’s deep roots.
Soil-Driven Selection
Our agave is more than mature - it’s chosen for the story the soil tells. Grown in mineral-rich Oaxacan terroir and hand-selected at peak ripeness by our Maestro Mezcalero, each plant reflects the land’s character, climate, and soul. It’s a harvest that honors the earth as much as the spirit it creates.
Earthen pit cooking
We slow-roast each hand-trimmed piña in traditional conical earthen pits, layered over a precise blend of oak and pine. Covered with natural fibers and earth, the agave cooks low and slow - drawing in deep, light smokiness and caramelized complexity. This is where raw becomes ritual.
Traditional Tahona Crushing
Using a volcanic stone tahona, we crush the roasted agave with care - extracting every last drop of flavor from both pulp and heart. This old-world method preserves the integrity of the plant and releases rich, textured sweetness that machines can’t replicate.
Open Fermentation
In open-air wooden vats, wild yeast meets agave in a slow, living fermentation process. Stirred by hand and guided by our Master Mezcalero’s instincts, each batch breathes with the elements - creating layers of flavor shaped by natural air, ambient flora, and pure, nutrient-rich water. It’s fermentation that feels alive - because it is.