De Ella offers exclusive experiences, including private mezcal, which is also made manually. And the journey of the mezcal De Ella begins in the soil, where the games grow for up to 30 years in the wild high-altitude habitat of Oaxaca. The games are never a product of mass or monocultural farming, instead each agave is hand-picked in its natural habitat to ensure the highest quality. Tastings, intimate dinners, plant growing ceremonies, and luxurious accommodation. The private showroom offers guests an opportunity to view the Black Clay collection, handmade only with raw materials, sourced from the sacred valleys of Oaxaca. It’s truly representative of ancestral traditions and a critical pry bar in preserving the past and sharing it with future generations.

De Ella’s ancestral-inspired ceremony is their way of taking guests beyond what tastes like, weaving an intricate web of flavors and aromas that’s a journey of discovery. Inspiring the senses with ancestral objects that are vital to the rituals of the Zapotecs is yet another way De Ella transports you back to a magical time.

The set and furnishings of De Ella are inspired by the quality of “wabi-cha,” where simplicity reigns in aesthetics, rituals, and ethics. The cozy and functional chef’s kitchen can accommodate up to 30 people for tastings, showcasing each variety aged for five years in glass. A taste of the De Ella clay collection being prepared for release is yet another experience awaiting guests. Casa De Ella’s collection of black clay tableware is beyond anything you’ve ever seen, each piece of art designed to connect with nature and its spirituality. These ancestral objects help us connect within ourselves and each other, forging lasting bonds of brotherhood and unity.

De Ella amazing project doesn’t end there, as it contains a hidden earthen room built with earth, water, and agave fibers recycled from the distillation process. The intimate space is adorned with a floating altar and a bedroom connected to the Limpia space, offering another unique experience.

Separately, would like to touch on one of the main directions of De Ella – this is their mezcal.
The ancestral pre-Hispanic De Ella process uses neither additives nor equipment – only agave, fire, water, and air. The process is entirely artisanal and authentic. The distillation of De Ella Mezcal begins in high-altitude soil by manually collecting the ripened agave core. After removing the leaves (pincas), the cores (piñas) of the mother plant are split with an axe and precisely laid out in layers over a large fire of oak wood. The underground pit made of natural stone is entirely sealed with hot volcanic rocks, and the agaves are burned underground for seven days. This caramelization process gives the mezcal its distinctive and unique flavor profile. The entire process is intense, but majestic. The smell of earth, flowers, and natural caramelized sugar fills the air, making it a tantalizing and sensory experience.
Once the hearts of the agaves are cooked, they are carefully removed by hand and manually crushed under a monotonous stone wheel of the tachon. The fibers are then mixed with fresh water from a mountain well in pine barrels under the open sky. Left untouched for ten days, a slow and natural fermentation takes place, which slowly turns agave sugar into fragrant and sweet droplets.