Sonora is known for two main distillates: Bacanora and Lechuguilla. The Lamata Lechuguilla offerings are from Southern Sonora, where Lechuguilla is a wild A. bovicornuta. In the Mid and Northern parts of the state the plant known as Lechuguilla is A. shervei. We also work with a Bacanora from the municipality of San Pedro de la Cueva, made from A. yaquiana which is synonymous with A. angustifolia haw, but endemic to the region and wild.

Sonora Region


The state of Durango can be divided into two main sotol / mezcal producing regions: The Desert Plains and The Sierra. The community of Nombre de Dios is located about 30 miles east of Durango City, and is characterized by its flat, arid plains and mixed desert areas. In municipality of El Mezquital the Sierra is comprised of mountains, canyons and mesas in where exist a great diversity of species. The distillates that come from these mountains are made by the Tepehuano indigenous community, better known as O’dam.

Durango Region


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Coahuila Region

Nuevo Leon

In the mountains of the Central and Southern Sierra of Nuevo Leon, above 1800 meters there are various wild and domesticated agaves used in the production of “vino de mezcal”. These agaves; “maguey de castilla” (A.americana), “cenizo” (A. aspérima), “verde de la sierra” or just “verde” (A. gentryi) and “verde del campo” (A. salmiana) are very prolific but have low sugar concentrations, with the latter (A.salmiana) being domesticated and used solely for pulque production.

Nuevo Leon Region


In the arid zones of the municipalities of San Nicolás and San Carlos, wild species of agave have been used for the production of mezcal for more than 300 years. The species used are A. asperrima and A. americana (both referred to locally just as “maguey”) as well as A. univittata (known as “Amole”) and A. montium-sancticaroli (known as “Jarcia”).

Tamaulipas Region


In Oaxaca there are two regions where we work, Mixteca Alta and in the municipality of Miahuatlán in the southern highlands of the state. In the Mixteca Alta Lamata decided to work with the distillate of a cucharilla, it is not a mezcal it is a distillate of dasylirion the same plant used to produce Sotol in northern Mexico. Elementally, its process is characterized by double distillation in clay pots.

Oaxaca Region

The Project

Lamata is a collection of Traditional Mexican Distillates. These Mezcales, Sotoles, Lechuguillas and Bacanoras have been made using family recipes passed down from generation to generation and are a true representation of the great geographical, ecological and cultural diversity of Mexico.

By meticulously tasting and selecting these small batches, we strive to be a vehicle that transports you through geography, time and tradition. Through these distillates, the families who work with Lamata invite you to join them on a journey of aroma and flavor, so that you may value their heritage, and the heritage of a nation.



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