It started with a bottle shared between friends, somewhere between sunset and good conversation. One sip turned into a story about Jeronimo, the steep hills of Oaxaca, and agaves that take a decade to ripen. About choosing the long road, where quality and fairness matter more than shortcuts and margins.
Pinchudo was born from that feeling: wanting to share something real. A mezcal made with respect for the land, for the people who make it, and for the moments we drink it in. Together, David and Maaike want to bring a piece of that world to Europe. To the evenings that matter most: where we relax, laugh, let go, and enjoy good company, good food, and good music, simple moments that stay with you.
Our mezcal
Before any plant is harvested, the process begins in the hills of Unión Zapata. Unlike most commercial espadín grown in the valley, Jeronimo cultivates his agaves on sloped terrain—tougher conditions that slow down growth and concentrate flavor. The land is worked by hand, and the team manually waters the plants. Instead of harvesting at 5 to 7 years Jeronimo lets his espadín mature for 10 years, resulting in smaller, denser, and more complex piñas, where the sugars and flavors of the agave are concentrated.
Each agave plant is carefully hand-selected in Unión Zapata, Oaxaca, at peak maturity, ensuring only the ripest and most flavorful are harvested. Once selected, the sharp leaves of the agave are cut away, leaving only the dense, sugar-rich heart of the plant: the piña, named for its resemblance to a pineapple. The piñas are slow-roasted for several days in traditional underground ovens lined with volcanic rock, buried under layers of hot stones, earth, and natural insulation. This process gently breaks down the fibers and makes the agave’s sugars available for fermentation, developing the rich, smoky depth that defines artesanal mezcal.
Once cooked, the agaves are crushed under a traditional tahona, a massive stone wheel that crushes the softened fibers, creating a pulp that contains both the juice and plant matter used for fermentation. Fermentation happens naturally, guided by natural yeasts that shape the unique character of each batch. The pace of fermentation depends heavily on the environment. Temperature, humidity, and weather shifts all influence how long the process takes, making each batch different from the last. Maestro mezcaleros like Jeronimo listen closely to the subtle bubbling sounds of the fermenting agave to know when it’s ready, relying on intuition honed over generations.
Finally, the liquid is double-distilled in small copper stills, where the mezcaleros use their expertise to refine the spirit while maintaining its soul. Every step is done by hand, from harvest to bottling, honoring the knowledge passed down through generations and the deep cultural roots that make mezcal more than just a drink.
Meet Jeronimo
Jeronimo, our maestro mezcalero, is a third-generation mezcalero, bringing generations of experience and a deep connection to the craft. For him, mezcal is more than a spirit. It’s a way of life. His friendship with David began years ago and deepened as they started working together. Through long days at the palenque, sharing meals, mezcal, laughter, and planning for the future, they built a partnership rooted in mutual respect and a shared vision. This bond is the foundation of Pinchudo. They work as a team, growing and learning together, always respecting the heritage and tradition that make mezcal so special.
Fair share
We believe that great mezcal deserves fair compensation for those who create it. That’s why we follow a fair-share principle, reinvesting directly into the producers and their specific needs. For Jeronimo, this meant supporting his vision for greater autonomy in bottling and labeling, so we helped fund machinery for a bottle and label facility. This allowed him to grow his business horizontally, offering bottling and labeling as additional services alongside mezcal production. In doing so, more work opportunities became available within his local community, as the added tasks brought new roles and responsibilities into the palenque.
Our goal is to continue these investments. Not to lead, but to grow alongside the people who make mezcal possible. Jeronimo’s expertise and independence are the foundation; our role is to support and strengthen what already exists. By investing in the palenque, we help expand capacity, create meaningful work, and build a future that benefits everyone involved.
The bottle
Sacred spirit
