Oaxaca is a land of color and celebration, and Eléctrico Mezcal plays its own integral role in the festivals and traditions of this beautiful country. In tribute to its homeland and heritage, Eléctrico’s family has created a beautiful short film, ‘Festival Oaxaca’ that has been garnering awards and accolades across the USA.

Flor de Muertos, the Flower of the Dead, is what Oaxacans call the familiar marigold flowers that abound during October and November. They also call it the flower of life and its proper local name is cempasúchil from the Nahuatl word, Cempohualxochitl, meaning flower of 20 petals.

Eléctrico’s Omar, Isabel and Nev paid a visit to one of the Eléctrico community’s favourite eateries on their way to Mitla, the Zapotec City of the Dead.

It seems amazing that October is upon us. Here in Oaxaca, we join with rest of Mexico in preparing for one of the greatest festivals of the year, Dia de los Muertos, The Day of the Dead.

The mystical copal tree grows wild in the valley where we make Eléctrico Mezcal and even grows in the grounds of our palenque in San Baltazar Guelavila.

Distillers of the world’s finest sipping alcohol often proclaim the unique qualities of their local water source and its vital role in creating their spirits. Mezcal is no different, at least the best mezcal is.

The Eléctrico family owes much to the Zapotec heritage of the valley people of Oaxaca. Our Maestro Mezcalero, Cirino and his family speak the San Baltazar Guelavila dialect of the Zapotec language to this day and it is taught in the local school. So, we like to celebrate the Zapotec culture that gave us our exquisite Eléctrico Mezcal.

Eléctrico Mezcal is the joint dream of Kathleen Blackwell and Manuel Antonio Cirino. What makes their collaboration work is their respect for each other’s artforms. Kathleen is a musician, as well as an entrepreneur.

One of the key elements of the horno, the firepit oven in which we roast our maguey piñas for Eléctrico Mezcal is stones. Piled on top of the slow-burning oak, they must become white hot before Maestro Cirino will add the piñas, covering them with sacking, earth and then leaving them to cook for three days.

Anyone visiting Oaxaca City’s UNESCO World Heritage centre cannot fail to notice the distinctly green color of the stone in many of the buildings. Cathedrals, government buildings and even road surfaces have the same cool, pale olive hue.

Eléctrico’s standard bearer, Isabel has been flying the flag for us again. She and our new President, Brenda, recently joined with their fellow women of mezcal to promote the rights of women across Oaxaca.

The people of San Baltazar Guelavila, Oaxaca know how to eat and the Eléctrico Mezcalero family is no exception. It’s remarkable what Eugenia can cook up over an open fire, whether its scrambled eggs with cheese for breakfast or fried chicken.

Our biggest news is that Maestro Manuel Antonio Cirino’s three children decided they were ready to be baptised.

Well, the festival is over for another year as the 90th Guelaguetza fiesta nurses thousands of sore heads and ringing ears across Oaxaca city. Guelaguetza is a Zapoteca word, meaning active cooperation and the whole state comes together as one.

Agave or Maguey? We’re torn as to whether we use the word Agave or Maguey for the source of Eléctrico Mezcal. Agave is the botanical term for the huge range of succulents that grow across central and tropical South America, but it’s derived from the Ancient Greek word meaning noble.

The Eléctrico palenque (distillery) welcomes visitors willing to travel over the hills from the great central valley of Oaxaca. But is unusual to receive hundreds all at once, especially bearing such sweet, rare and valuable gifts. Indeed, these guests were so welcome, Cirino and his family have invited them to stay on for as long as they wish.

Does Eléctrico Mezcal make great cocktails? Yes. Its slightly smoky character offers something tequila and other white spirits cannot. Whether it should is another question.

Over three generations, Eléctrico’s maestros have quietly acquired parcels of land around San Baltazar Guelavila, Oaxaca. Since the revolution, land ownership has been more a case of land stewardship in those areas that respect the revolutionary principles.

Can you imagine Indian or Thai food without chilies. Italian food without tomatoes, Belgian meals without pomme frites or chocolate?