Chef Enrique Olvera has just launched Manojo Mezcal. Paying homage to Oaxaca, co-founder Olvera assembled a group of his closest Mexican and American confidants to bring the brand to life.
The name “Manojo” is a play on words combining the Spanish words “mano,” meaning hand, and “ojo,” meaning eye, as portrayed within the brand identity. The name directly translates in English to “a bunch,” which the team interprets to mean abundance, including an abundance of friends and good times fueled by great mezcal, according to the company.
Manojo Mezcal in the Making
Olvera and co-founders Alex Ferzan, Gonzalo Gout, Thomas McDonald and Nes Rueda worked with husband and wife mezcaleros Joel Velasco and Felicitas Hernández, who have over 50 years of experience making mezcal in Oaxaca, to create the brand’s first expression. The mezcal utilizes seven to nine year old Espadín agave grown on mineral rich soil, according to the company.
The end result is an easy drinking mezcal with notes of pear, green herbs and an innate minerality. Manojo Mezcal’s Espadín is meant to be enjoyed as Oaxacans do, casually mixed in with a cocktail or sipped on with a slice of orange and sal de gusano or worm salt, according to the company.
“Manojo Mezcal is meant to be enjoyed with friends, a celebration of life and our rich cultural heritage” said Olvera in a statement. “We’re incredibly proud to introduce our first product, an Espadín, that’s versatile and easy to drink.”
