Their Stories
Paola Santiago y Francisco de los Angeles
Paola Santiago y Francisco de los Angeles
Paola Santiago y Francisco de los Angeles
Don Francisco and Doña Paola lead Ni-Dain, their palenque meaning foothill in Zapotec is located in Matatlan. Fourth generation mezcaleros, they produce a sublime liquid from espadin, which attracts local bees with their sweetness. The numerous hives in return pollinate their fields.
Licha Hernandez
Paola Santiago y Francisco de los Angeles
Paola Santiago y Francisco de los Angeles
Felicitas ‘Licha’ Hernandez hails from the venerated Velasco family ‘Palenque’ (or Mezcal workshop) in San Luis del Rio, known for their expertise in harvesting the Tobala varietal of agave. Licha is in charge of distilling this varietal.
Victoria Bautista
Paola Santiago y Francisco de los Angeles
Victoria Bautista
Victoria Rodriguez Bautista of Rio de Ejutla was born and raised in the field, learning her craft from her maternal grandfather Adrian Bautista. Today she is the keeper of her family’s tradition harvesting Tobasiche, a wild agave that takes twelve to thirteen years to mature.
Cocktails
The Bond Girl
37.5 ml (1 1/4 Oz) MayaJules premium mezcal
15 ml (1/2 Oz ) Cocchi Aperitivo
15 ml (1/2 Oz ) Suze
7.5 ml (1/2 Oz) Fino Sherry
Grapefruit Twist
2 Dashes Aromatic Scrappy's Bitter
Add all ingredients in a mixing glass with ice and stir. Stir into your best tumbler and enjoy.
by Ambra at Hide London
El Loco
37.5 ml (1 1/4 Oz) MayaJules premium mezcal
15 ml (1/2 Oz ) Cynar
15 ml (1/2 Oz ) Vermouth Dolin Dry
7.5 ml (1/2 Oz ) Pedro Ximenez
2 Dash Aromatic Scrappy's Bitter
Add all ingredients except the cacao bean to a mixing glass with ice and stir. Strain into a chilled glass of your choice, add the cacao bean and serve.
by Alexandra Pucaru at Selva Oaxaca
Heaven and Earth
50 ml (2 Oz) MayaJules premium mezcal
15 ml (1/2 Oz) Spicy Mango Juice
15 ml (1/2 Oz) Passion Fruit Juice
Shichimi Powder for the rim splash of yuzu and lime
Add all ingredients in a mixing glass with ice and stir. Strain, pour over ice in Shichimi rimmed glass and garnish with blueberries.
by Hibai Guilarte at Nobu Ibiza
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