Valiente Bravo mezcal began production in the 1960s in the Central Valleys of Oaxaca, initiated by a great man, a farmer with a vision for the future named Leobardo Bravo. With the installation of a palenque and guidance from his godfather David Elorza, he laid the foundation for a great company producing one of the most widely accepted and positioned spirits in markets around the world today.

Valiente Bravo mezcal is crafted entirely by artisanal methods, beginning with wild lands free from fertilizers or chemical sprays that harm the soil, flora, and fauna—preserving the natural environment. On this foundation, the agaves mature healthily and are harvested at the perfect stage of ripeness. The cooking process is carried out with firewood and river stones. The crushing is done using wooden mallets or a stone wheel pulled by horses. The bagasse is then transferred to fermentation vats where

the fermentation process begins, lasting around 10 days with naturally occurring environmental bacteria. Finally comes the distillation, performed in copper containers and a copper still heated with firewood. A 100% artisanal process. After the passing of Leobardo Bravo, his son Braulio Bravo and his grandson Carlos Bravo continued the tradition of this legendary project, later joined by their close friend Daniel Blanco. Today, the three of them work together to commercialize this sacred spirit 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 mystical and refined spirit, making it exquisite for even the most demanding palates in Mexico and abroad.