Mezo origins

where Oaxaca amor, California innovation, and good times are canned.

Our mission is to revolutionize the ready-to-drink market by bringing premium, authentic mezcal cocktails to adventurous spirits lovers everywhere. We combine the rich tradition of mezcal with modern convenience, empowering you to savor exceptional drinks wherever life takes you.

Mezo Agave Spirit Cocktails are made with 100% artisanal distilled Agave Espadín, an agave varietal popular in mezcal production. Our simple mixes start with premium 100 proof, still strength twice distilled spirits, real lime, tropical fruit, & lightly sweetened with agave nectar. The mezcal is crafted with love by Maestro mezcalero Oscar Barrera using traditional methods. 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!

About Mezcal

Mezcal is known for faster metabolic process resulting in less hangover that dissipates faster with hydration. The fruiting body plant is the longest life cycle of any plant used to make alcohol. Similar to grapes it picks up deep terroir as the plant ages, and the remaining terpenes and congeners create a euphoric drinking experience. Agave (known as Maguey in Oaxaca) is a sacred plant used for centuries in fermented beverages, and boasts the longest plant fruiting lifecycle of any alcohol.

Mezcal Origins

The word mezcal comes from the Nahuatl word mexcalli, which translates to "cooked agave" (metl = agave, ixcalli = cooked).

For millennia, indigenous groups across Mexico and the American Southwest would harvest agave, roast the hearts (piñas) in underground stone pits, crush them to extract the sweet juice, and ferment it. The resulting liquid was a mildly alcoholic, smokey, beer-like beverage.Thus it pre-dates Tequila by 1000s of 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. Mezcaleros still enjoy the this roasted and fermented agave, or Mosto.

Pulque (naturally fermented agave juice) 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 the earliest known instances of indigenous fermentation practices in the Americas.

Distilled Mezcal is the result of traditional agave use being influenced by European distillation systems that arrived in the 16th century. Combining the indigenous methods of making MEXCALLI with distillation to increase shelf life and strenght, and MEZCAL was born!

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 complex smoked 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.

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