The founders of artisanal spirit brand Mezcal El Silencio are set to debut a new luxury boutique hotel, Casa Silencio, at their distillery, deep in the valleys of Oaxaca, Mexico. Nestled in the Valley of Xaaga—nicknamed "The Valley of Silence"—Casa Silencio is located around 45 miles southeast of Oaxaca and is the brainchild of El Silencio co-founders, Vicente Cisneros and Fausto. Mexican architect Alejandro D’Acosta has designed the hotel, which is set to open on September 15.
D’Acosta and the founders drew inspiration directly from Oaxaca, extensive travels through Mexico’s wine country and the distilleries of Scotland. Following a principle of “closed door” architecture, Casa Silencio was constructed with a mix of ancient and modern techniques using mostly locally sourced materials. The walls are made of rammed earth (known as “tapial” in Spanish) with local soil; the ceilings are crafted from recycled wood; and all energy is powered by solar panels. A self-sustaining property, Casa Silencio embraces a “no-waste” policy, meaning there is no garbage left on-site and every single material is repurposed in a functional form. Rainwater harvesting and water reuse systems have also been implemented to feed the mezcal production plant, hotel and restaurant.
A series of “welcoming plazas” that feature one-ton stone monolith sculptures give way to views of the mountainous surroundings. The exterior grounds host a range of communal gathering spaces, including a plunge pool, bonfire pits and mezcal production areas.
The hotel’s interiors have high-end furnishings, artwork, objects and other decorative elements, which are created by local artisans from in and around Xaaga. Examples include rugs designed and produced in Teotitlán del Valle; curtains pedal-loomed by the Hernandez Quero family in Mitla; stone pieces carved in San Salvador El Seco; and abstract wooden pieces made in Huayapam. A library tucked away into one of the many corners of Casa Silencio houses books authored solely by Mexican writers and artists.
All six guest suites are constructed over two stories. The rooms vary in size and layout, with some spanning two floors and offering living room spaces with fireplaces. Accents include burnt wood furnishings, distressed leather, artisanal candles, hand-woven wool rugs, velvet upholstery and copper lamps. Embracing the minimalist aesthetic, spa-like bathrooms have walk-in showers and monolith stone sinks. One suite even includes a bathroom wrapped in a mosaic wall made entirely of recycled El Silencio bottles, forming an image of an alebrije—the brand logo.
The sustainable distillery, or “palenque,” looks out to the surrounding mountains and agave-studded valley. El Silencio’s production process sees the piñas of the agave plant roasted in ovens above ground for four to six days, a practice optimized to ease the physical burden on workers. Rather than being pulled by a donkey or mule, Casa Silencio’s 1,000-pound tahona rotates using a motorized system that leverages solar energy, offering a more humane and hygienic solution to traditional methods. The distillery’s open-air, circular roof makes optimum use of sunlight to fuel this process. The agave pulp is then placed into barrel-like vats for the open-air fermentation process, transforming the sugars into alcohol. Fibers and liquid are then double distilled to produce the handmade, artisanal Mezcal El Silencio.
Guests are encouraged to participate in the production by chopping and tossing piñas of agave into the ovens alongside generational mezcaleros. The distillery leads into the property’s indoor/outdoor communal dining space from where guests can watch the production process, and where private mezcal tastings are paired with bites commissioned to Rodolfo Castellanos, the owner of the restaurant Origen. Bites include Cacao Ganache with Cacao Nibs; Orange Gummy with Worm Chile; and Pumpkin Seed Paste with Recado Negro. In addition to El Silencio’s signature Espadin and Ensamble offerings, guests can also indulge in specialty mezcals.
The culinary experience at Casa Silencio is led by Executive Chef Daniel Robles Sumano. The indoor-outdoor dining area is anchored by a 53-foot-long communal table made of a single 17-ton slab of hand-cut basalt. The table, which seats up to 45, extends from the center of the dining room to the exterior patio and is shaded by an abstract wooden awning inspired by alebrijes.
Guided tours can be coordinated directly through the hotel. Exclusive day trips, distillery tours and tastings are also available. Casa Silencio’s Gift Shop curates an assortment of jewelry, fashion and home accessories, sculptures, vases, candles, and fragrances by local Oaxacan artisans.
In Xaaga, agriculture is an economic staple, and the agave plant has served as an expression of the symbiotic relationship between the land and its people for thousands of years.
Prices at the hotel start at $1,000 a night based on double occupancy for a private suite, including breakfast, lunch, and dinner, an official El Silencio Mezcal tasting, a tour of the palenque, perpetual pours of all Silencio spirits and cocktails and access to all amenities on the property grounds.
For more information, visit www.casasilencio.com.
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