The Mezcal Journey Review: The Gold Standard of Oaxaca Mezcal Tours

After reviewing over 50 mezcal tours in Oaxaca, The Mezcal Journey stands out as the most authentic, well-balanced experience you can book. This isn't a tourist trap disguised as a "cultural experience" — it's the real deal.

Pros & Cons: Our Honest Take

Who Should Book This Tour?

What to Expect: Full Itinerary Breakdown

How Does It Compare?

Bottom line: Yes, you can find cheaper tours. But they'll take you to 1-2 commercialized stops with large groups. The Mezcal Journey costs slightly more but delivers significantly more value.

Frequently Asked Questions

About Santiago Matatlán: The World Capital of Mezcal

The Mezcal Journey takes you to Santiago Matatlán, officially recognized as the "World Capital of Mezcal." This small town, located about 50 kilometers southeast of Oaxaca City, produces more mezcal than anywhere else on Earth — approximately 70% of all mezcal comes from this region.

Unlike commercial distillery tours that visit tourist-oriented facilities near the city, this tour brings you deep into the heart of authentic mezcal production. You'll drive through the dramatic Oaxacan valleys, passing thousands of agave plants stretching across hillsides before arriving at family-run palenques (traditional distilleries) that have been operating for generations.

The landscape itself tells the story of mezcal — from the volcanic soil that gives Oaxacan agave its distinctive mineral character, to the ancient techniques still practiced by local mezcaleros who learned the craft from their fathers and grandfathers.

Meet Your Guide: Ricardo's Family Story

What sets The Mezcal Journey apart from other tours is Ricardo, a native Oaxacan whose family has been farming agave and producing mezcal for generations. This isn't someone who memorized facts from a training manual — he grew up in these fields, learned to harvest agave as a child, and can explain every nuance of production from personal experience.

Ricardo's passion for mezcal culture is infectious. Throughout the tour, he shares stories about his family's palenque, explains the economic realities facing small producers, and helps you understand why certain mezcals cost $20 while others cost $200. He's fluent in both English and Spanish and adapts his explanations to your knowledge level — whether you're a complete beginner or a mezcal enthusiast.

Recent reviews consistently praise Ricardo for treating guests "like family," creating an intimate atmosphere where you can ask any question and get honest, detailed answers. This personal connection transforms what could be a standard distillery tour into a genuine cultural exchange.

Understanding Mezcal: What You'll Learn on the Tour

The Production Process

During your visit to the artisanal distillery, you'll witness every stage of traditional mezcal production:

• Harvesting (Jima): Learn how jimadores identify mature agave plants (typically 7-15 years old) and hand-harvest the piñas using traditional tools
• Roasting: See the underground pit ovens (hornos) where agave hearts are slow-roasted over volcanic rocks for 3-5 days, creating mezcal's signature smoky flavor
• Crushing: Watch the tahona (stone wheel) pulled by horse or donkey, grinding roasted agave into fermentable pulp — a method unchanged for centuries
• Fermentation: Observe the wooden vats where natural yeasts transform agave sugars into alcohol over 4-30 days depending on climate and agave variety
• Distillation: Understand how copper or clay pot stills concentrate flavors through double distillation, and why artisanal methods produce more complex spirits

Agave Varieties You'll Taste

Oaxaca is home to over 30 different agave species used for mezcal production. On this tour, you'll sample mezcals from several varieties:

• Espadín: The most common variety (90% of production), balanced and approachable with notes of citrus and light smoke. Perfect for beginners.
• Tobalá: A wild agave that takes 12-15 years to mature. Produces mezcal with floral, tropical notes — more expensive and highly sought-after.
• Tepeztate: Wild agave requiring 25-30 years to mature. Intense, herbaceous flavor profile with vegetal notes. For serious mezcal enthusiasts.
• Madrecuixe: Another wild variety with earthy, mineral characteristics and a hint of green olive.
• Cuishe: Long, sword-shaped leaves produce mezcal with sweet, tropical fruit notes.

You'll also try flavored mezcals infused with local ingredients like mango, coffee, passionfruit, and almond — plus pechuga mezcal, a rare style distilled with turkey breast and seasonal fruits for special occasions.

Tips for Your Mezcal Tour Experience

What to Bring

• Sunscreen and hat: The agave fields offer little shade, and Oaxaca's high altitude means stronger UV exposure
• Closed-toe shoes: You'll walk through agave fields with uneven terrain and spiky leaves
• Cash (Mexican pesos): For tips and any mezcal purchases at the palenque — prices are significantly lower than city shops
• Light layers: Mornings can be cool in the valley, but it warms up quickly
• Camera: The agave fields make incredible photo backdrops, especially in golden hour light

Getting the Most from Your Tastings

Professional mezcal tasting isn't about taking shots. Your guide will teach you the proper technique: start by smelling from a distance, then bring the glass closer. Take small sips and let the mezcal coat your palate. Breathe out through your nose to catch the "retronasal" aromatics that define each variety.

Don't worry about getting drunk — these are small tasting portions, water is provided between samples, and the hearty lunch helps absorb the alcohol. Most guests describe the experience as "pleasantly buzzed" rather than intoxicated.

Best Time to Book Your Mezcal Tour

High Season (October–March): This is peak tourist season in Oaxaca, coinciding with Day of the Dead, Guelaguetza preparations, and pleasant dry weather. The Mezcal Journey fills up 2-3 weeks in advance during this period. Book early or risk missing out.

Shoulder Season (April–May, September): Great weather with fewer crowds. You can often book 1 week ahead, and you'll have a more intimate experience at the palenques.

Rainy Season (June–August): Afternoon showers are common, but mornings are usually clear. The landscape is lush and green, creating beautiful scenery. Tour availability is better, and you might have smaller group sizes.

Special timing: If you visit during agave harvest season (varies by species, but Espadín is typically harvested year-round), you might see jimadores actively working the fields — a rare authentic experience most tourists never witness.

Buying Mezcal: Prices and What to Expect

One of the best perks of this tour is access to factory-direct pricing. The same bottles that sell for $60-80 in Oaxaca City mezcalerías or $100+ in the US are available at the palenque for $25-40. Here's what to expect:

• Espadín Joven (young): $15-25 per 750ml bottle — excellent quality at entry-level pricing
• Espadín Reposado (aged): $25-35 — smooth, slightly oaky character from barrel aging
• Tobalá: $40-60 — a special-occasion mezcal worth every peso
• Wild agaves (Tepeztate, Cuishe): $50-80 — rare, limited production
• Pechuga: $70-100 — ceremonial mezcal, makes an incredible gift

Shipping options: Most palenques can ship bottles internationally, though this adds significant cost. For US visitors, it's usually cheaper to wrap bottles carefully in bubble wrap (provided free) and pack them in checked luggage. You're allowed to bring up to 5 liters of alcohol into the US duty-free.

Pro tip: Don't buy mezcal at the airport or tourist shops in Oaxaca Centro. Prices are 2-3x higher, and selection is worse. The palenque visit is your best opportunity to get authentic, small-batch mezcal at fair prices.