Mezcal Valiente Bravo began to be produced back in the 60s in the central valleys of Oaxaca, thanks to the initiative of a great man, a farmer with a vision for the future, named Leobardo Bravo. With the installation of a palenque and advice from his godfather David Elorza, he started a great venture for the most accepted and positioned drink in markets all over the world today. Mezcal Valiente Bravo is completely artisanally made, starting with wild land free of any contamination from fertilizers or chemical sprays that harm the soil, flora, and fauna, thus preserving the natural environment. On this basis, the agaves mature healthily and are harvested at their peak ripeness. And what can be said about the entire process, from baking with firewood and river stones, to crushing with mallets or a stone pulled by horses? The bagasse then goes into vats where the fermentation process begins, lasting around 10 days with natural environmental bacteria. Finally, distillation takes place in copper containers in a pot of the same material, also heated with firewood. A 100% artisanal process. After the death of Leobardo Bravo, his son Braulio Bravo and his grandson Carlos Bravo continued the tradition of this legendary project, and they brought in a great friend, Daniel Blanco. Together, the three of them now work on commercializing this sacred drink that flows and lives in the heritage and magic of the land of the Bravos. More than 60 years of history and experience give a unique flavor to this spiritual and mystical drink, making it exquisite for the most demanding palates in Mexico and abroad.