About us

Rooted in Mexico's agave trade.

The idea behind Mecanova.

Mecanova grew out of the experience of a family business with more than three decades in hospitality and trade. Since 2008 it has brought wines from Europe and South America to Mexico, and since 2015 it has distributed tequila, mezcal and raicilla along the Pacific coast. Today its range spans more than 700 products. The four houses we bring to Germany come from this network, too.

Import, export and distribution are therefore familiar ground. With Mecanova we reverse the direction: we bring agave from its homeland to Germany and Europe, with a young team and contacts that have grown in Mexico over many years.

for over three decadesHospitality and trade
2008Wine imports from Europe and South America into Mexico
2015Distributing tequila, mezcal and raicilla on the Pacific coast, today more than 700 products
TodayMecanova brings agave to Germany and Europe

What we stand by.

Additive-free, by conviction.
No glycerine, no flavourings, no shortcuts. What the agave and the maestro put in is what reaches the glass.
Direct from the house.
We know the families who distil. No middlemen, no anonymous brands on someone else's labels.
Fewer bottles, by choice.
Integrity before scale: we only stock what we fully stand behind.
Every step on record.
Oven, mill, fermentation, still: for every bottle we know how it was made, and we say so.

We know how every bottle is made.

Oven, mill, fermentation, still: these four steps decide how an agave tastes in the end. For each of our houses we can name every one of them. A label rarely does.

The autoclave at Fuentes Guerra
La Xamana's masonry oven
The tahona at Kuzca
Fermentation at Real de Ixtlán

The four houses.	Oven	Mill	Fermentation	Still
Fuentes GuerraTequila	Oven:Autoclave, over ten hours of steam	Mill:Roller mill	Fermentation:natural yeasts	Still:twice, stainless steel with copper coil
Real de IxtlánTequila	Oven:Autoclave	Mill:Roller mill	Fermentation:stainless steel tanks	Still:twice, stainless steel pot stills
KuzcaMezcal	Oven:Earth pit, three to five days	Mill:Tahona, the stone wheel	Fermentation:open, with wild yeasts	Still:copper still
La XamanaRaicilla	Oven:Masonry oven, oak wood	Mill:Wooden trough or mill	Fermentation:spontaneous, with spring water	Still:still with copper coil over a wood fire

Three kinds of oven in one collection is rare. Tasted side by side, Fuentes Guerra (autoclave), La Xamana (masonry oven) and Kuzca (earth pit) show what heat does to the same plant.

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