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Sharing a drink is inherently an act of group. Whether or not or not with mates or strangers, lifting a glass creates connection in moments of every pleasure and sorrow. It was this notion of togetherness—of creating a shared experience—that partly impressed the newly launched Manojo Mezcal. Even the determine itself, a portmanteau of mano (hand) and ojo (eye), truly interprets to “a bunch.” The founders chosen it to suggest abundance.
A collaboration between celebrated Mexican chef Enrique Olvera and 4 of his longtime mates (Alex Ferzan, Gonzalo Gout, Thomas McDonald, and Nes Rueda), Manojo Mezcal objectives to be an approachable expression appreciated by every connoisseurs and novices. Oaxaca’s San Luis del Río by husband-and-wife mezcaleros Joel Velasco and Felicitas Hernández made the mezcal from espadín agave. They used artisanal methods like horse-drawn tahona for crushing, open-air fermentation in wooden vats, and copper nonetheless distillation.
I sampled Manojo Mezcal at a communal dinner desk. We shared cocktails and neat pours of the spirit amongst platters of duck carnitas and vigorous dialog. The mezcal is actually supremely drinkable—pleasurable in cocktails to ensure nevertheless best by itself. Sweetly earthy in aroma with a contact of smoke, the fashion is up to date and vegetal with flavors of inexperienced pepper, savory herbs, and mint, rounded by a fragile sweetness. It’s a spirit suited to sipping over various hours with good agency. $49.99, manojomezcal.com
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