In 2015, La Princesa de Etzatlán and her brother Rubén Leyva undertook OMA Artisanal Delicacies, an artisanal beverages workshop dedicated to experimentation. With this workshop, they have learned to be patient and embrace the slow maceration processes for making liqueur, and the complexity of achieving the perfect blends of ingredients for the ponches. They have also learned to reject stabilizers, dyes or artificial essences. Instead, they have learned that liqueurs naturally contain sediments when they are homemade, and how this is not an imperfection to be corrected, but a badge of honor.


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