SACRED

05/11/2026

Heads up — our friends have a delicious learning opportunity! Repost from
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AGAVE MASTERCLASS TICKETS HAVE LANDED 💥
Wednesday 3rd June | 1910 Parsons Green

Join us for an afternoon of Tequila & Mezcal tasting hosted by the experts from &

Sip on your welcome cocktail whilst you get settled and then get stuck into a guided tasting session, learning about the magical world of agave as you go.

The masterclass is accompanied by our authentic Mexican food, and the bar will be open after the event, offering a special cocktail menu crafted around the spirits you tasted at a special price for masterclass attendees.

Tickets are via donation with all proceeds going to , helping to improve the quality of life on rural Mexico where heritage agave spirits are produced 🙌🏽

Grab your tickets via link in bio & we will see you there 🌵

04/28/2026

Another amazing year ! Thanks to for inviting us, for hosting us, for stocking us with .arriesgado.ancestral , , , , and .mx to share with the attendees, , , and for the bars we sold for fundraising, and the hundreds of guests who shared their wealth to help us raise nearly $2K towards our $15K budget to bring water security to Ixtlahuaheuy, Jalisco! And the most thanks to Chief of Staff Evan Gunn for working that table with me!

03/15/2026

Honored to be included in this amazing event! Repost from
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The gang has never looked better! We are aging quite beautifully❤️ 📸

¡Mi Tocaya Antojería is turning 9️⃣!
Make your reservations for a special service this Monday the 16th. Live music by La H Norteño, pastel for ALL by the talented AND very special agave distillates brought & poured by the amazing Lou Bank himself of

03/11/2026

In 2022, SACRED partnered with to provide funding to four mezcaleros in Jalisco for the building of greenhouses. (Note that since early 2023, Mezonte hasn’t been involved in any work with SACRED.) Earlier this year we provided additional funding to Pedro Joya, Japo’s son, to expand that operation. To support this ongoing project visit replantingjalisco.com

01/25/2026

I woke up this morning to a two-week-old post from about the passing of mezcalero Tomas Virgen. I don’t know if or wrote the post, but I couldn’t write anything more appropriate about Tomas, so I’ll share their words here: Repost from
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Al cabo el tiempo es de nosotros, fue algo que una vez me dijo Tomás... nosotros hacemos del tiempo lo que hacemos en nuestras vidas. Tomás decidió ser un hombre alegre, dicharachero, siempre sonriente y positivo ante cualquier circunstancia aunque fuera adversa y siempre hacia bromas de todo. Hijo, hermano, padre, esposo, abuelo, tío, siempre trabajador. Amante de la vida y todas sus expresiones. Entregado y conectado al campo y todo lo que lo rodeaba. Siempre dispuesto a aprender y compartir, y sí, un gran tabernero y mezcalero. Siempre haciendo cosas (no platicando nada más) para que su familia, la taberna, la región y los vinos que sacaba siempre estuvieran mejor. Deja un legado grandísimo en todas las personas que tuvimos la fortuna de cruzarnos con esta persona con gran corazón y ser un ejemplo a seguir.
Te extrañaremos Tomás, mucho. Brindamos por ti hoy y por siempre.

Gracias por tanto.

01/16/2026

Heads up — our friends invited to collaborate on a series of tastings and flasks. First one is this month! If you love spirits like you’ll enjoy this series! Repost from
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Join us January 21 from 6-8pm at Marz Mothership ( 3630 s iron st ) for our first collaborative series with Lou Banks of S.A.C.R.E.D. Agave entitled The Heart of The Agave.

Lou Banks is the Agave Whisperer, and he has been working with mezcalero all over Mexico for over a decade. Marz will be releasing in collaboration with “Drink More Wild Agave” a series of super limited edition wild agave spirits. You can be the first to try them at the Marz Mothership on January 21st, 6-8pm in a guided tasting with Lou.

Our first batch features Fortunato Hernandez, a mezcalero in San Baltazar Chichicapam, Oaxaca. He cooks his agave underground, mills it with a horse-drawn stone wheel, ferments open-air in wood, and distills in wood-fired copper stills. Taste three different spirits made with three different agaves!

You can sign up to join our tasting via our link in profile. $35 for the tasting of three of the spirits.
Or visit https://marzbrewing.bigcartel.com/product/drink-more-wild-agave

You will be able to purchase a set of three 200ML bottles of the spirits after the tasting while supplies last.

12/17/2025

Heads up — SACRED will be sharing a Victor Ramos experience at this wonderful event! Repost from
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Our industry is built on the labor, culture, and care of immigrant communities.

That’s why Pueblos y Platillos was created—to help raise funds for direct grocery support for immigrant families across Chicago.

Pueblos y Platillos will be hosted on January 19th at the Ramova Theatre.

This is a community effort, with some of the best restaurants and chefs in Chicago coming together to create an experience that will truly make a difference for many families. 🙏🏽

A big thank you to our host, Chef from , and Marcos from .

Visit for tickets and more information.

12/10/2025

Serafín and family are making fast progress on installing this bio-digester! If you don’t already know about the plan to convert Mezcal waste water into bio-fuel, check out waste-into-fuel.org — and if you can support this effort with a $20 gift, we’d be grateful!

12/02/2025

If you're drinking Mezcal, you should know that for every liter you drink, between 10 and 15 liters of acidic waste are left behind in the community that made you Mezcal:

Vinasse -- or vinaza -- is a byproduct of making agave spirits. It's an acidic liquid that can cause problems if not disposed of properly. In this video, Ser...

11/28/2025

Mezcal producer Serafin Morales Cruz from San Dionisio Ocotepec, Oaxaca, wants to transform the way his community handles vinazas, the liquid byproduct of Mezcal distillation.

Serafin is a third-generation producer and Alarii is his brand, born from two families united by their passion for agave and respect for their Zapotec roots. Interested in using resources responsibly and respecting the land, Serafin shares the concern of many habitants in San Dionisio Ocotepec: increased pollution in their water due to mismanagement of vinazas.

Serafin approached SACRED with the proposal to build a bio-digester — a living system of microorganisms that turns waste into clean energy and natural fertilizer.

Every liter of mezcal produced generates between 10 and 15 liters of vinazas, a dark, acidic liquid loaded with organic matter, ethanol residues, and heavy metals. In Oaxaca alone, where hundreds of small distilleries operate, thousands of cubic meters of untreated vinazas are often released into streams and soil where they deplete oxygen, alter pH levels, and devastate local ecosystems. Studies have shown that these discharges can reduce soil fertility, pollute groundwater, and create foul odors that affect nearby communities.

But what if waste could be reborn as a resource? That’s the promise of the bio-digester Serafin envisions. Inside the bio-digester, a carefully balanced community of anaerobic bacteria —microbes that thrive without oxygen — will feed on the vinazas. As they break down the organic material, they will generate two valuable products:

• Bio-gas, a renewable source of energy that can replace firewood or fossil fuels used in the distillation process, and

• Bio-fertilizer, a nutrient-rich effluent that restores soil health, supports agave cultivation, and closes the production loop.

With your support, Serafin will incorporate the bio-digester in Alarii’s production process and welcome other producers in the community to bring their vinazas to the bio-digester and receive fertilizer in return.

Will you support him in transforming Mezcal’s environmental footprint into a kinder, more productive model? waste-into-fuel.org