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Despacio Mezcal

Casa
Mexico
Mexico City
Despacio Mezcal

Despacio is an artisanal Mezcal hand crafted in Oaxaca, Mexico. 21+ to follow
Please enjoy Despacio Mezcal responsibly.

22/04/2026

We’re pouring mezcal at secret locations in LA for friends of Despacio. Get on the list to get invited to the next one.
🔗 in bio

20/04/2026

We always thought mezcal is for gatherings with friends, turning a dinner table into conversations a little too loud and an evening that goes a little too late. Despacio was born from slow, late nights talking on the palenque, passing around a bottle and watching the moon rise. It’s been a big part of our dreams to share these gatherings, so it was intentional that we first asked Bar Toscana to help bring this mezcal communal table to life. Toscana understands that feeling of family warmth, and together we hosted a mezcal mixology class for our shared community.
Toscana’s chef featured one-night-only gourmet bites to highlight the notes in each mezcal cocktail pairing, and their talented bar team taught three exclusive mezcal cocktail recipes. Our founder Juan gave a mezcal master class and a mezcal tasting to learn how to detect the more subtle notes among the delicate balance of smoke. And we had a special surprise: a take-home keepsake box with the artisan ingredients to make recipes at home and traditional veladora cups from Oaxaca.
Thank you to Toscana’s incredible team: Edo and Miguel are the best in the business.
Want to join the next secret pour? Tap the link in bio to get on the list and find out about invite-only mezcal gatherings happening in LA.

11/04/2026

Mezcal came first. Before tequila, before export bottles with fancy labels, before anyone thought to chill it or shoot it or rank it. It’s widely considered the oldest distilled spirit in the Americas…older than the hype, older than the rules.

If you go back far enough, you find it in early history books. In 1621, a Spanish Basque writer named Domingo Lázaro Arregui wrote about a drink he found in what was then Nueva Galicia. He described it as something distilled from agave that was “clearer than water.” Which is either poetic or slightly alarming to think about their water.

Even the word itself feels like it’s been around forever. “Mezcal” comes from Nahuatl, the language of the people who were already here doing all of this long before outsiders showed up taking notes. It comes from metl (meaning maguey or agave) and ixcalli, meaning cooked. Put together: mexcalli. Cooked agave.

10/04/2026

In the palenques of Oaxaca, mezcal production is woven with spiritual life. Many palenques are family-run, and the rhythms of planting, harvesting, roasting, and distilling agave are often in pace with local patron saint days and Catholic feast celebrations. It’s common to see altars, crosses, or images of the Virgin of Guadalupe overlooking fermentation vats or stills, symbolically protecting the work and the workers.

17/03/2026

Tomorrow is St Patrick’s day AND taco Tuesday. Which means we’re skipping green beer to get citrus-achiote chicken tacos and sip the green “Despacito,” made with Despacio mezcal.

If you know a chef who spent years perfecting Italian cuisine and then turned his full attention to tacos, you follow him. No questions asked. That’s ¡Jaime! Taqueria in El Segundo. Jackson Kalb (Top Chef alumnus) gives you house-made tortillas, shrimp aguachiles, and the Despacio mezcal. Tell them Despacio sent you. ☘️🌶️

16/03/2026

Upscale Mexican is rare. Truly upscale Mexican is even rarer: where the technique is serious, the ingredients are intentional, and the culture is actually honored.

Chef Anne Conness, (Michelin-recognized for exceptional cooking), isn’t dressing up Mexican food at Sausal in El Segundo for an audience that doesn’t know better. She’s elevating it for an audience that does, and the neighborhood has claimed it with devotion.

The Arrachera Tacos alone are worth the drive. Stay and sip awhile for the Mezcalita made with Despacio.

08/03/2026

There are zero machines involved in our process. Just time and patience. Step by step, the wheel makes its quiet laps, the same way it has for generations.

22/02/2026

Antes del alambique, está la fermentación.
Agave, agua, levaduras silvestres y tiempo…eso es todo.

18/02/2026

Not everyone falls in love with mezcal neat at first sip, and that’s okay. Neither did I. But here’s what I wish I could tell people when they try their first sip of Mezcal:

First, mezcal is meant to be sipped, not shot.
It’s not just smoke. Look for citrus, herbs, earth, even a hint of sweetness. Take a tiny sip and let it sit. The burn softens, and flavors start to open…roasted agave, pepper, fruit, sometimes floral.

14/02/2026

Mezcal is traditionally learned through inheritance of experience. Future mezcaleros grow up in the palenque, where knowledge is transmitted through observation, repetition, and sensory awareness. Here knowledge is passed down from generations: sensing the precise moment to harvest agave and evaluating fermentation guided by smell, sound, texture, and intuition developed over years. The subtle variations in flavor come from family-specific approaches that rarely exist in written form.

El mezcal se aprende tradicionalmente a través de la herencia de la experiencia. Los futuros mezcaleros crecen en el palenque, donde el conocimiento se transmite mediante la observación, la repetición y la percepción sensorial. Aquí, el conocimiento se transmite de generación en generación: percibiendo el momento preciso para cosechar el agave y evaluando la fermentación guiados por el olfato, el sonido, la textura y la intuición desarrollada a lo largo de los años. Las sutiles variaciones en el sabor provienen de enfoques familiares que rara vez existen por escrito.

12/02/2026

Smoky Paloma

The Paloma, usually made with tequila, is made here with mezcal. Grapefruit juice stands in for the more commonly used grapefruit soda.

Ingredients

- fresh rosemary sprigs
- 1 ounce Despacio Silver mezcal
- 4 ounces fresh red grapefruit juice
- 1/2 ounce fresh lime juice
- 3 dashes orange bitters
- club soda

Instructions

- In a cocktail shaker, muddle a rosemary sprig with mezcal, grapefruit juice, lime juice and bitters. Add ice to the shaker and shake until nice and cold, about 30 seconds.
- Strain into an ice-filled collins or highball glass. Top with club soda, stir to combine and garnish with a rosemary sprig.

Dirección

Mexico City
52925

Página web

http://despaciomezcal.com/

Notificaciones

Sé el primero en enterarse y déjanos enviarle un correo electrónico cuando Despacio Mezcal publique noticias y promociones. Su dirección de correo electrónico no se utilizará para ningún otro fin, y puede darse de baja en cualquier momento.