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Focused on making exquisite mezcals that are expressive of terroir and Mezcalero while using only estate grown Espadín and responsibly sourced wild agave. Established in 2007 as a partnership between 4th generation Maestro Mezcalero Enrique Jimenez, Hotelier Amy Hardy and Restaurateur Arik Torren. The brand is named for Fidencio Jimenez, Enrique’s great grandfather and first Mezcalero in his lineage.

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CLÁSICO

CLÁSICO

Fidencio Clásico uses 100% Espadín from the Jimenez estate. Using all capón (mature) agave and bottling at batch proof means a full bodied, complex mezcal that can be enjoyed every day. This expression represents more than 120 years of family heritage and experience and is the perfect place to begin any mezcal journey.

PECHUGA

PECHUGA

Our Pechuga is a third distillation of Fidencio Clásico. Made once a year to celebrate the harvest. Made with fresh fruits of quince, pineapple, apples, bananas, and guava. A chicken breast hangs during distillation, creating a higher level of complexity and an outstanding textural experience.

TOBALÁ

TOBALÁ

Tobalá is a tiny agave with a bold soul. With high levels of saponins and terpenes, we get mezcals that are very complex, often lighting up all the tastebuds. Extra care is taken when harvesting because when raw it will irritate the skin of even the most seasoned. From Enrique’s hands these mezcals will often be both fruity and saline.

ÚNICO

ÚNICO

Fidencio Único is truly a unique mezcal as it explores Espadín from another perspective, evoking the sense of eau-de vie of agave. Instead of typical wood roasting, the agave are neutrally cooked over dry, radiant heat for 3 days. This lets the Espadín shine brightly because there is no smoke profile. Perfect for spirited cocktails, and spirited conversations.

MADRECUIXE

MADRECUIXE

Madrecuixe is a sub-varietal of Agave karwinskii. These agave grow taller rather than rounder. Providing less sugars, have lower yields and get mezcals that are both rich and mineral forward. We use all wild agave responsibly sourced from the mountains around Santiago Matatlán.

TEPEXTATE

TEPEXTATE

Tepextate is a large agave that can take a very long time to mature, typically 14-18 years with some needing 30 years. Mezcals from this agave are typically bold with distinct moments of green, fruits and spice. With this amount of time in the ground Tepe’s are incredibly expressive of terroir.

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Agave

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At Fidencio the majority of the mezcal is made with Agave Espadín sourced solely from our estate.  

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Mill

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A tahona is used to crush the cooked agave, gently providing access to the sugars necessary for fermentation.

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Harvest

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Only mature agave capon are harvested. For Espadín that takes 10-12 years, while other agave may take even longer.

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Ferment

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The crushed agave fibers (bagasso) are combined with water and allowed to naturally ferment for 7-12 days in pine vats.

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Cook

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After harvest, the agave are roasted with encino, black oak, in an earthen oven, or horno, for 5 days.

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Distill

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Finally, the tepache, a low ABV mash, is distilled twice in wood fired 300L copper pot stills with the fist pass containg the fibers.  The mezcal is balanced with puntas y colas and bottled at batch proof.

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Fidencio Mezcal brand assets

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