100% Maguey lumbre·46% ABV

Intense and with medium density on the palate, Lumbre has notes of wood, leather, and a slight astringency and a creamy body that finishes dry. A reference in avant-garde cocktails.


Our community is one of the few in which this variety grows naturally. Much like Espadín, the Lumbre agave has been present in our central valleys from very early on.

To make Grulani Lumbre, we need between 9 and 10 kg of maguey per bottle. Depending on whether it’s the rainy or dry season, our Lumbre is fermented for 5-7 days in pine vats and subsequently distilled twice in a copper still. The first distillation, or simple distillation, of Lumbre can reach up to 30% ABV.

years to reach maturation
Approximate kilos per plant
Average kilos per bottle


  • 100% Lumbre magueys
    (Unclassified Agave)
  • Cooked in an earthen oven
    for 5 nights and 4 days
  • Crushed with a stone mill
    pulled by a horse
  • Fermented for 5-7 days
    in pine wood vats
  • Distilled twice
    in a copper still
  • Adjusted with spring water
    until reaching 46% ABV
Pure Taste of Oaxaca
Enjoy your Grulani Lumbre in our exclusive handcrafted, recycled-glass bottle in a 750 ml format, or as a 200 ml bottle, available as part of the tasting collection.
Maguey lumbre
(Unclassified Agave)

The Lumbre maguey is a still an unclassified agave in the scientific family. It’s an endemic variety to our region which in resembles Agave angustifolia, but has narrower, green leaves with striking pink tones. Its pink undertones and the spherical shape of its piña are the hallmarks of this maguey. The time for a Lumbre maguey to reach maturation is shorter than Agave angustifolia, and ranges from 9 to 10 years.

Grulani’s Lumbre mezcal is one of the most unique expressions that we have in our selection, in part because it is difficult to reproduce outside the small environment of our community, San Baltazar Guelavila, in Oaxaca.

Endemic species to our region
Contains a high quantity of sugars
Its piña has a spherical shape