Centuries of Mezcal Tradition

CASA AUSENCIO LEÓN RUIZ

Casa Ausencio León is a Oaxacan Tlacolulense company, dedicated to the production, packaging, and distribution of mezcal. With over 100 years of experience in the field, Casa Ausencio offers a range of products, all 100% agave derivatives, guaranteeing established quality in each of their items.

Don Fortino Leon’s journey began in 1890 with mezcal production for family consumption. After a few years, the quality of their product gained recognition and demand in neighboring villages. We carefully preserve our traditional and artisanal process.

In 1929, Porfirio Leon Gopar, son of Don Fortino, founded La Casa Joyas Oaxaqueñas, an establishment dedicated to marketing products in the region, with a special emphasis on high-quality mezcal.

TLACOLULA, OAXACA

The physical geography of the state is mainly composed of rugged and naturally capricious reliefs. In a smaller extent it also has relatively small valleys and occasional flats.

The particulate semidry – semiwarm climate of the valleys coupled with the type of soil in these areas , make our state the ideal place for growing agave, making the state of Oaxaca known as the leading producer of mezcal in the country.

Identity and quality are the highlight elements in Mezcal Rompe Corazón. The story begins when three -amigos- gather and decide to enter the world of mezcal; all three have the same desire of creating a premium product of the most high quality and with an authentic image.

WE JEALOUSLY TAKE CARE OF OUR TRADITIONAL AND ARTISANAL PROCESS.

ARTISANAL PROCESS:

HARVEST

Usually the maguey grows up to 8 - 10 years old. Once it’s mature, they shave it until leaving a clean "pineapple" for better cooking.

COOKING

Cooking of the pineapple in traditional conical oven which holds temperatures ranging from 800 ° to 1000 °; heated with wood and covered with wet maguey bagasse, maguey leaves, petates, and soil. The cooking process lasts from 3 to 4 days.

MILL

The cooked pineapples are moved to the traditional, circular stone mill operated by a horse to crush them. The obtained product is then moved into the fermentation tanks made of wood where hot water is poured. This natural process lasts from 15 to 30 days, which allows the degree of acidity to raise.

DISTILLATION

The fermented result is moved to the distillation pots (copper distiller), fed with fire until we obtain the “body” of proper mezcal.

SENSES

SIGHT

Clean outstanding sharpness, of nice, bright, round ocher hues with a range of colors ranging from ambarino to reddish copper liquid.

AROMAS

Within the primary flavors are extraordinary fruity fresh and pacified mixture of cherries, figs, blueberries and fresh lychees. It’s also joined by a closing taste of chile poblano.