Oaxaca is the epicentre of mezcal production, responsible for more than 90% of certified output. The state's rugged mountainous terrain, diverse microclimates, and rich agave biodiversity — over 30 species used — make it mezcal's most complex producing region. Traditional production involves roasting agave hearts (piñas) in earthen pit ovens, crushing with a tahona (stone wheel) or by hand, and fermenting in open-air wooden vats. Key mezcal-producing districts include Santiago Matatlán (self-proclaimed "world capital of mezcal"), Sola de Vega, Miahuatlán, and Ejutla. The artisanal and ancestral categories are legally protected production methods.
