Spirits · San Dionisio Ocotepec, Oaxaca
Zancudo
A chef-founded mezcal made by a sixth-generation Oaxacan mezcalero.
- Founded by
- Santos Serfaty, Andres Ballesteros Garza
- Based in
- San Dionisio Ocotepec, Oaxaca
Their story
Zancudo started with a meeting at a pop-up dinner in Mexico City, where chef Santos Serfaty met Andres Ballesteros Garza. Andres had spent nearly ten years in Oaxaca and worked closely with the Morales family, makers of Wahaka Mezcal.
The mezcal is made by Carlos Alberto Morales, a young sixth-generation mezcalero who learned from his father, at a palenque in San Dionisio Ocotepec. Zancudo arrived in Northern California in spring 2025.
How it's made
Espadín, tobalá and madrecuishe are grown in the fields around the palenque. The agaves are roasted in an in-ground oven, crushed by tahona, fermented in wood and distilled twice in copper.
Why we carry them
A newer label with deep family roots behind it, and a chef's eye for flavor. Start with the espadín, then try the madrecuishe.
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