High in the sun-drenched hills of Oaxaca, where time-honored traditions meet quiet innovation, a transformative journey unfolds. For celebrated chef Enrique Olvera, whose culinary artistry at Pujol in Mexico City has captivated palates worldwide, this journey is about more than mezcal. It is a deeply personal homage to the vibrant land and culture that have been his muse. With Manojo Mezcal, Olvera and his team are not just crafting a spirit but distilling the soul of Oaxaca into every bottle.
At its core, Manojo Mezcal is a celebration of abundance. Abundance of tradition, friendship, and flavors. The name "Manojo" ingeniously intertwines the Spanish words “mano” (hand) and “ojo” (eye), underscoring the artisanal care and sharp vision poured into every step of its creation. Translated to mean "a bunch," the name signifies the brand’s ethos: a gathering of good times and cherished moments, all fueled by exceptional mezcal.
A Vision Rooted in Authenticity
Enrique Olvera’s vision for Manojo Mezcal began with a commitment to authenticity. Partnering with co-founders Alex Ferzan, Gonzalo Gout, Thomas McDonald, and Nes Rueda, Olvera sought to create a product that would honor Oaxaca’s legacy while offering a contemporary spirit for a global audience. The team turned to Joel Velasco and Felicitas Hernández, master mezcaleros with over 50 years of experience, to breathe life into their shared dream.
“Manojo Mezcal is meant to be enjoyed with friends, a celebration of life and our rich cultural heritage,” says Olvera, who proudly carries the title of Co-founder and Creative Imagineer. “We’re incredibly proud to introduce our first product, an Espadín, that’s versatile and easy to drink.”
The Art of Crafting Mezcal
The journey to each bottle of Manojo Mezcal begins in San Luis del Río, a town southeast of Oaxaca City renowned for its lush agave fields. Here, Espadín agave plants, aged seven to nine years, are cultivated in mineral-rich soil, their roots steeped in tradition. The meticulous process of mezcal-making involves harvesting the agave hearts, or piñas, and roasting them in underground pits to impart a smoky depth. Ground by a horse-drawn tahona, the roasted piñas are then fermented in open-air vats, embracing the natural elements that infuse the spirit with complexity, and this is just a motion of the first steps in the process.
Manojo Mezcal’s inaugural expression offers notes of pear, green herbs, and an innate minerality, rounded off with a crisp, smooth finish. This versatile spirit can be sipped neat with a slice of orange and sal de gusano (worm salt) or mixed into a cocktail, embodying the casual elegance of Oaxacan traditions.
Beyond a Spirit, A Cultural Movement
Manojo Mezcal is more than a beverage; it’s a bridge between worlds. By collaborating with local artisans and championing sustainable practices, the brand is committed to preserving the environment and the culture that inspires it.
Olvera’s ability to unite a diverse team of Mexican and American collaborators mirrors the essence of Manojo Mezcal: fostering connections, whether through a shared toast or a meaningful story.
Manojo Mezcal is already making an impression with its inaugural Espadín varietal, available in select states and online at manojomezcal.com. Each sip offers an invitation to journey through Oaxaca’s rolling hills, its vibrant culture, and its enduring traditions.
For those eager to savor a piece of Mexico’s cultural tapestry, Manojo Mezcal is more than a spirit, it’s a story waiting to be told, one glass at a time. Follow their journey on Instagram @manojomezcal or visit their website to learn more. Raise a glass, and let the essence of Oaxaca fill your soul.