Mezo Story
Mezo Agave Cocktails are made with 100% artisanal distilled Agave Espadín, the most common agave varietal used for mezcal production. Our simple mixes are 45% abv agave espadín, real lime, natural flavors, & lightly sweetened with agave nectar. The mezcal is crafted with love by Maestro mezcalero Oscar Barrera using traditional methods of traditional earth roasted agaves, wild fermented in oak, & copper distilled spirits. The spirits are shipped to USA, and mixed with fresh California produce by a crew of amigos. We are chef’s, surfers, snowboarders, muralists, travelers, entrepreneurs, and just a rowdy bunch of characters who like to live life to the fullest. We wanted to make something different for those who get out there and make things happen. Drink what inspires You to be You!
Es muy authentico, y super suave!
Mezo Co-Founders Troy Brajkovich and Spencer Johnston in Guishe, Oaxaca producing Mezcal for our first import in 2018 with one of our Mezcaleros Don Roman.
About Mezcal:
Mezcal dates back to before the conquistadors discovered Mexico. The indigenous people of Mexico discovered the fermentation of agave to produce alcoholic beverages long before the arrival of Europeans in the 16th century. This process is believed to date back at least several thousand years. Archaeological evidence suggests that the production of pulque, a traditional fermented beverage made from the sap of the agave plant, was well established by around 200 AD. However, it is likely that the fermentation of agave was known and practiced even earlier.
Pulque was an important beverage for many pre-Columbian cultures in central Mexico, including the Aztecs, who revered it for its ritual and social significance. The fermentation of agave represents one of the earliest known instances of indigenous fermentation practices in the Americas.
Mezcal is the result of traditional agave use being influenced by European distillation systems that arrived in the 16th century. To this day it is produced primarily in Copper Alembic like the ones that arrived on Spanish galleons. The agaves are roasted in rock lined pits over wood coals, and covered for several days before being removed, smashed by hand or stone, and fermented naturally with local yeasts in from the air. This process is what brings a smokey aspect to the spirits. Tequila was actually made this way originally, until industrialization lead to steaming in an autoclave to remove the sugars. Mezcaleros still choose to stay true to the artisanal hand made methods used for centuries.
Mezo is for the go getters
Calling all the dreamers and the believers, all the lovers and the vibe seekers. The shot takers and rule breakers. To wild nights and peak experiences. Bridging together the new and the ancient, the north and the south. We’re calling on you to escape the mundane, unleash your true spirit, taste the wild.