Made by Benjamín Morales García
Fuego Bendito is made by Benjamín Morales García, a third-generation master mezcalero in San Dionisio Ocotepec, in the Central Valleys of Oaxaca, at 1,500 meters. There is no blend of producers and no anonymous lot: one distillery, one family, one way of working. The agave is cut by hand, cooked in an earthen oven over volcanic stone, crushed under a horse-drawn tahona, fermented in open wooden vats and distilled twice in copper. Nothing in that chain is rushed.
From myth to living spirit
Narrated by Ángel Bazán.
Sacred. Wild. Unapologetically alive.
We are the children of fire and earth. Of smoke and silence. Of ritual and rebellion. The most powerful fires are not the loudest, but the ones that stay with you long after the flame has faded.
The numbers
Meters
Altitude of the distillery in San Dionisio Ocotepec
Years and more
At least eight years for a maguey to be ready. Wild agaves can take decades.
Generations
Of mezcaleros in Benjamín’s family
Agaves
Espadín, Arroqueño, Mexicano and Jabalí
Arriving in Miami first
Tastings, trade sheets and allocations for bars, restaurants, retailers and collectors.