Located approximately 95km from Oaxaca City, Miahuatlán is the southern appendix of the Oaxaca Valley, spanning about 46km, representing 0.3% of the state territory. Its geography consists of small plains and low hills.

A land of battles, Miahuatlán was invaded by the Zapotecs of Mitla and Zaachila around 600–800 AD, displacing the native Chontal population. Influences from various parts of the central valley have colored the mezcal production traditions that persist today.

The Miahuateca plain rises to an average height of 1500 meters above sea level, surrounded by mountains and hydrology, historically settled between Oaxaca’s two most important rivers (Atoyac and Tehuantepec). Its soil is composed of rock and sand deposits (regosols), rich in minerals from river sediments.

Traditionally, Miahuatec mezcals are made by underground baking of maguey in pits using Guamúchil and Mesquite wood. The maguey is crushed with an Egyptian/Chilean mill and fermented in wooden vats made from pine and sabino, using well or river water common in the area.