The good life
in every sip.

You’ve probably heard it – Mezcal is “smokey tequila.” It's a reasonable description for the uninitiated, but the categorization and taste can be enough to turn off newcomers. It can take time to develop an appreciation for this magical elixir. But what if Mezcal shared more familiar flavors, ones that balanced out the smoky notes that tend to alienate some? This curiosity set us out in pursuit of a new kind of mezcal, and by the end of 2020, we had packed our lives and moved to Oaxaca.

We spent the first half of the year climbing winding mountains, traversing desert roads, and meeting with anyone willing to sit and share what mezcal means to them. Every taste, smell, and encounter gave us more insight into this world and a greater appreciation for agave's impact on these communities.

In the summer of 2021, a stopover in the small desert town of San Martín Lachilá led to a chance run-in with two brothers-in-law who had long been distilling mezcal for themselves and their local community. We got along great with them, their family, and the many animals on their property. What’s more, they made some pretty great mezcal.

Together, we set out to see what was possible. Fruit-forward was the goal. We started with an ensamble, a custom blend of Espadín, Tobasiche, and Tobala designed to layer hints of citrus on top of the traditional mesquite notes familiar in mezcal. It was delicious, but the real unlock came when we incorporated fruit during distillation. Dozens of fruit combinations and countless distillations later, Yotobi was born.

Dinner parties and local festivals became our proving ground, sharing Yotobi with anyone willing. The feedback helped us further refine what would become the final formula. We knew we had something special. Fortunately, we weren't the only ones who thought so – and thanks to a group of friends willing to support us, we had what we needed to go from field and fruit stand to store shelves.