In Santiago Matatlan, the "Mezcal Capital of the World", a visit to a traditional palenque or factory is a sensory and cultural experience that encompasses the entire artisan process of this drink : Floor ovens : Large conical pits in the earth where agave pineapples are cooked with oak wood and hot stones for days, giving the mezcal its characteristic smoky profile. Traditional grinding: The use of the huge stone wheel (tahona) pulled by a horse or mule to crush cooked pineapples and extract their juices. Fermentation tubs: Large tubs of pine wood or oak where the must rests naturally and wildly. Copper stills: The distillation process (usually double) where steam is condensed to obtain the final elixir. Tasting : Guided tastings directly from the master mezcaleros, tasting from young ensembles and mezcales to ancestral or wild varieties (such as Tobalá or Tepeztate) and creams of mezcal.

Santa Maria del Tule, located just 12 km from Oaxaca City, is a classic and endearing stop. The Tule Tree: An impressive hollow (sabino) with more than 2,000 years old. It is famous for having the largest trunk diameter in the world (more than 14 metres). Local children often guide tourists to find whimsical shapes in their bark, such as "the deer's head", "the elephant" or "the lion". The "Son" of the Tule: In the same square is a second, much younger sabino, affectionately named the son or grandson of the main tree, who is following in his giant footsteps. Temple of Santa Maria de la Asunción : A beautiful 17th century colonial church that contrasts perfectly with the background of the central garden, decorated with a characteristic white colour and celestial details.