The non-governmental organization Mezonte is focused on promoting, supporting, and preserving the tradition and heritage of Mexican agave spirits. Led my mastermind, curator, and expert of everything agave Pedro Jimenez, they collaborate with various producers, featuring spirits from all over Mexico, especially Jalisco and Michoacn. These producers provide mezcal, raicilla, barranca, tuxca, sikua, and any other agave-based distillates. Whenever they purchase a batch from a local producer, it never exceeds 60% of the batch, as they strive to keep the spirits thriving in the community as well. Mezonte Raicilla Japo is made by Hildegardo "Japo" Joya in Cabo Corrientes, Jalisco. The Maestro Mezcalero has been producing the spirit for his whole life, meaning he has decades of experience under his belt. Everything is done the traditional way: The 12- to 25-year-old Amarillo agaves are harvested under the light of the full moon, they are cooked underground, hand-crushed with wooden mallets, and left to ferment in volcanic rock containers, before being distilled using a direct-fired copper still. Bottled at 94 proof, it's a beautiful Mexican spirit and a celebration of a rich distilling tradition.

The first US imported batch of Mezonte Jalisco was distilled by Santos Juarez using maguey Alineno and Cimarrón in Toliman, Jalisco. While this was produced in Tequila-country, the production of this Raicilla is a far cry from what you’d see in modern Tequila. The agaves are cooked in an underground oven, milled by hand with axes, and distilled in a copper and wood still.

The second US imported batch of Mezonte Jalisco was made by Lorenzo Virgen in Chancuellar, Jalisco using over 10 different agave varietals. The agave were cooked in an underground pit oven, fermented with spring water, and distilled in copper with Pine and Parota Wood.