xunka
Delicacy that ignites · Pure origin · Exclusivity
XUNKA TRANSFORMS MEZCAL INTO AN EXPERIENCE.
Mezcal ancestral · Villa Sola de Vega, Oaxaca
Origin
Sola de Vega
Elevation
1,500 m
Production
Ancestral
The Origin
Villa Sola de Vega
When you visit Sola de Vega you take with you a piece of the heart of authentic Oaxacan culture. Whether walking through agave fields, exploring wild natural paths, or tasting mezcal directly from the hands of a master mezcalero.
Here traditions, nature, biodiversity, and community intertwine in an ancestral dance that remains alive in every corner of this magical village.
Mid-altitude mountains. Low-humidity earth. Sacred spring.
Four Generations
Ángel Cruz Robles
Master mezcalero. Heir to a craft passed down through his great-grandfather, his grandfather Ángel Cruz Calvo, and his father Miguel Ángel Cruz Ríos.
A tradition transmitted in every strike of the mallet, in every batch that leaves the still, in every drop selected from the heart of the distillate.
Our mezcalero story began in the late 1800s with my great-grandfather, amid Mexico's independence and the coming Mexican Revolution.
— Ángel Cruz Robles
The Process
Four stages, one devotion
01
ROASTING
A pit dug into the earth, lined with stones heated to glowing red. The piñas are covered with palm and banana leaves and soil.
The agave cooks underground for 72 hours, absorbing the smoke of oak firewood.
02
MILLING
With oak mallet and canoe, by hand. Each strike shreds the agave and extracts juice and fiber.
Nothing mechanical. Only strength, rhythm, and patience.
03
FERMENTATION
Bagasse and juices rest in open-air wooden vats. No additives.
Wild yeasts and local microorganisms, unique to this region, convert the sugars into alcohol.
04
DISTILLATION
Double distillation in clay pots. Over 48 hours the first run, over 24 the second.
Only the heart of the distillate is kept — the purest and most balanced part of the mezcal.
