Mezcal production in Oaxaca predates the Spanish arrival by centuries, with indigenous Zapotec communities fermenting agave in earthen pits long before European distillation techniques arrived in the sixteenth century. Today, more than 70 percent of Mexico's mezcal originates in Oaxaca's seven valleys, where over 300 registered palenques continue methods unchanged since colonial amalgamation of Old World copper stills and New World roasting pits. Santiago Matatlán, the self-proclaimed world capital of mezcal, lies thirty-eight kilometers southeast of Oaxaca City along Federal Highway 190, its roadside dotted with family operations where stone tahonas still crush piñas beneath horse-drawn wheels. Authentic palenques operate at scales unimaginable to industrial spirits: a single batch begins with wild or cultivated espadín agave harvested after seven to twelve years of growth, hearts weighing forty to ninety kilograms each. Jimadores strip the pencas with coa knives, leaving only the sugary core. Roasting happens in conical earthen ovens lined with volcanic rock, mesquite and ocote wood burning for three to five days beneath layers of agave and woven petate mats. The smoke infiltrates every fiber, imparting the signature mineral and ash notes that distinguish mezcal from tequila's steam-cooked lineage. After roasting, the softened piñas rest in open air before milling, fermentation in wooden tinas with wild airborne yeasts, and double distillation in clay or copper pot stills. Total production time: three to six weeks. Annual output at a traditional palenque: 1,000 to 5,000 liters. Several award-winning operations now welcome visitors while maintaining artisan integrity. Los Amantes, located in Tlacolula de Matamoros, offers weekday site visits showcasing espadín, tobalá, and arroqueño production; the facility operates Monday through Friday from 09:00 to 15:00, Saturday until 13:00, with free entry for self-guided exploration and advance reservations required for guided tastings. Palenques pair mezcal with sal de gusano, orange slices, and roasted chapulines, the traditional Oaxacan trinity that tempers alcohol heat and highlights varietal character. Oaxaca mezcal distillery tour experiences typically combine production-site visits with complementary stops at Hierve el Agua's mineral springs, the ancient Mitla ruins, or Santiago Matatlán's roadside markets, creating half-day or full-day itineraries from Oaxaca City. Mezcal's recent international recognition—exports grew 340 percent between 2011 and 2021—has brought both prosperity and pressure to traditional producers. Denomination of Origin protections now govern production geography and methods, yet debate persists over industrialization's encroachment on ancestral practices. Visiting working palenques offers direct economic support to families who maintain techniques unchanged across generations, ensuring knowledge transfer and terroir preservation in an era of consolidation.