Alberto Ortiz, “Don Beto”, has a modest and immaculate distillery near Bramaderos in Miahuatlan,some two hours south of Oaxaca City.


On the way to Don Beto’s

Miahuatlan is open, with rolling hills and shaley ferriferous soils. It is well known for distillation of semi-wild Karwinskii agaves

Don Beto’s tinas

The mazos, mallets used to crush the roasted agaves for fermentation. It takes 3 men eight hours to crush enough to fill a tina

Maturing madrecuishe, one of the agaves of the Karwinskii family. Its high acids give structure and definition to many of Don Beto’s distillates.