Sin Ley Mezcal
Ultra-premium mezcal made for the real ones.
Sin Ley was born from a five-year journey to find the perfect pour—and the discovery of a family-run palenque in Santiago Matatlán making mezcal the right way since 1956.
Our founder partnered with this family to bring their mezcal to the world, staying true to the tradition: pit-roasted agave, horse-drawn tahona, open-air fermentation, copper distillation, and zero additives.
What’s in the bottle? Heritage. Grit. And damn good mezcal.
Bienvenido a la familia.
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ROASTING
Smoked and cooked in underground oven pits with volcanic rocks for 4 to 6 days. This traditional method allows the agave piñas to cook and roast evenly.
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CRUSHING
The piñas are put to rest for 24 hours before they are crushed using a Tahona grinding technique pulled by a horse, a traditional method that has been used since day one.
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FERMENTATION
The agave fibers are placed in wooden tanks to be fermented for 4 to 8 days depends on the season or temperature.
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DISTILLATION
Mezcal Sin Ley uses double distillation in copper stills, the perfect method in the making of traditional Mezcal.
