THE MEN (AND WOMEN) BEHIND THE BOTTLE
Jorge — Espadín
Part farmer, part botanist, Master Mezcalero Jorge combines tradition with science. He has built a palenque, or mezcal distillery, alongside a plant tissue laboratory in the mountains outside Oaxaca City. In the lab, five biologists work to find the perfect environment to cultivate wild agave plants.
His intricate connection with the land and his technical understanding of the agave plant has enabled him to envision a new chapter for mezcal: cultivating wild agaves. His mezcal's exotic flavors and textures make it one of the best mezcals in the region.
Joel — Ensamble { Espadín + Cuishe }
At about 5,500 feet above sea level, in the mountains near Santiago Matatlan, agave plants grow abundantly in many different varieties. Master Mezcalero Joel has lived here his whole life and has been crafting handmade mezcal for decades. His unique distilling secrets have been passed down from his father, and his father's father. To Joel, each plant has a story that deserves to be told.
He uses only artisanal practices to craft his small batch mezcal that celebrates the unique flavors of the region, and expertly reflects the complexities of the land in which his agaves are grown. Joel's palenque is kosher certified.
Tio René — Ensamble { Espadín + Mexicano }
For 3 generations, Tio René’s family has been making mezcal. Using the same techniques and distilling secrets that his ancestors used, Master Mescalero Tio René crafts unique flavors of mezcal with wild agave.
As a child, Tio René would help his father harvest wild magueys in the mountains. He worked with his hands, crushing agaves into mash and remembers watching the natural fermentation process start.
Legend has it that you can taste the complexity of the land and the family’s unique distilling secrets in every sip.
Adela — Mexicano
She was 14 when her father fell ill. Charged with putting food on her family's table, Adela decided to take matters into her own hands. She took over her father's job at a distillery. In the rural mountains of Oaxaca, Adela sold mezcal out of plastic bottles with handwritten labels.
She is now in her twenties and alongside her father, who has since recovered, they produce some of the most excellent and unique artisanal mezcal in the region. Locals still call her "The Mezcal Girl", and they probably always will.
Celestino — Tobalá
Master Mezcalero Celestino is a fourth generation mezcalero. He built a palenque, or mezcal distillery, in the courtyard of his family home. There, he makes some of the best small batch, artisanal mezcal in the region.
Celestino does everything with a lot of love and compassion. He often says, “we must appreciate the value of the land, and we must give back to the land what it gives to us.”
To him mezcal embodies the staples of his culture: family traditions, hard work, and a sustainable relationship with the land. To him, mezcal is magic.
Carlos — Madre Cuishe
An axe, a pitchfork, a horse. These are the tools that Carlos, uses to craft his handmade artisanal mezcal. His family has been making mezcal and passing down secret recipes for 6 generations. He has been making mezcal with his father since the age of 10, and now at age 18, he produces some of the most original and authentic mezcal in the region.
