DIRECTO DE México y sin escalas

Todo comienza con el maguey,

una planta que tarda años en madurar

En Mostachón Aguamielero, honramos tradiciones centenarias cosechando cuidadosamente el aguamiel y fermentándolo naturalmente para crear nuestro pulque premium.

Close-up of hands collecting fresh aguamiel sap from a mature agave plant in a sunlit Mexican field.
Close-up of hands collecting fresh aguamiel sap from a mature agave plant in a sunlit Mexican field.
De Agave
A tu Botella

Mostachón lleva este proceso tradicional del campo a la botella, manteniendo su esencia.

Close-up of fresh agave leaves glistening with morning dew in a sunlit Mexican field.
Close-up of fresh agave leaves glistening with morning dew in a sunlit Mexican field.

Cosecha

De su corazón se extrae el aguamiel, que al fermentar naturalmente se convierte en pulque.

A skilled jimador carefully extracting aguamiel sap with traditional tools.
A skilled jimador carefully extracting aguamiel sap with traditional tools.
Rustic wooden barrels filled with pulque fermenting naturally in a shaded cellar.
Rustic wooden barrels filled with pulque fermenting naturally in a shaded cellar.
Close-up of bubbling, living fermentation in a glass vessel showcasing natural textures.
Close-up of bubbling, living fermentation in a glass vessel showcasing natural textures.
Artisan bottling pulque by hand into elegant glass bottles labeled Mostachón Aguamielero.
Artisan bottling pulque by hand into elegant glass bottles labeled Mostachón Aguamielero.
A chilled bottle of Mostachón Aguamielero pulque resting on a rustic wooden table with agave leaves.
A chilled bottle of Mostachón Aguamielero pulque resting on a rustic wooden table with agave leaves.