Santiago Matatlan
Santiago Matatlán ·

Santiago Matatlan

Santiago Matatlán ·

See mezcal made traditionally, sample reposado, añejo, espadín

Santiago Matatlan by null
Santiago Matatlan by Photo by Suzanne Barbezat
Santiago Matatlan by Photo by Suzanne Barbezat
Santiago Matatlan by null
Santiago Matatlan by null
Santiago Matatlan by null
Santiago Matatlan by null
Santiago Matatlan by null
Santiago Matatlan by null
Santiago Matatlan by null
Santiago Matatlan by null
Santiago Matatlan by null
Santiago Matatlan by null
Santiago Matatlan by null
Santiago Matatlan by null
Santiago Matatlan by null
Santiago Matatlan by null
Santiago Matatlan by null
Santiago Matatlan by null
Santiago Matatlan by null
Santiago Matatlan by null
Santiago Matatlan by null

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70440 Oaxaca, Mexico Get directions

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70440 Oaxaca, Mexico Get directions

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Last updated

Nov 26, 2025

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@afar
25,132 Postcards · 3,700 Cities

"World Capital of Mezcal This small village just east of Mitla has a large sign declaring it the world capital of mezcal. Here you'll be able to see the whole process of how mezcal is made from harvesting the agave plant to distillation. There's a wide variety of producers—some are small family distilleries, others have larger-scale production—but they all use traditional techniques. But the best part of a visit to Matatlán is the opportunity to sample the wide variety of mezcals including reposado, añejo, espadín and tobalá, among others."

Oaxaca Day Trip: Eastern Valley
Photo by Suzanne Barbezat
Santiago Matatlan
@afar
25,132 Postcards · 3,700 Cities

"World Capital of Mezcal This small village just east of Mitla has a large sign declaring it the world capital of mezcal. Here you'll be able to see the whole process of how mezcal is made from harvesting the agave plant to distillation. There's a wide variety of producers—some are small family distilleries, others have larger-scale production—but they all use traditional techniques. But the best part of a visit to Matatlán is the opportunity to sample the wide variety of mezcals including reposado, añejo, espadín and tobalá, among others."

If You Only Have Three Days in Oaxaca
Photo by Suzanne Barbezat
Santiago Matatlan