From the passion for trying different types of mezcal, a mission inevitably arose: to find one that, due to its flavor, smoothness and balance between the characteristic smoky aftertaste of mezcal and the strength of the spirit that composes it, was worth sharing with friends.

To find it, they ventured away from the ordinary and embarked on a journey that took them to explore the mountains and dirt roads of Oaxaca. This is how they met Juan Nacho Díaz, a master mezcalero and his family, who for three generations have distilled mezcal in their own palenque, in an extraordinary environment away from everything.

Tiburón is made in very privileged conditions, very different from most mezcals: from agaves that grow far from surrounding towns or urban developments, in the heart of the Sierra Madre del Sur, on volcanic slopes where they are exposed to the breeze and humidity of the Pacific Ocean. 

This creates a mezcal of exceptional flavor and smoothness through the traditional open fermentation process, distilled and bottled right there, far from civilization and near the sea.