Monica: I studied graphic design and began my career working on a fashion magazine. My background has always been rooted in visual storytelling and aesthetics. At Mezcal Reina, I’m responsible for the brand’s visual identity, including the label design, packaging and overall image.

Susana: I studied art history, specialising in museum conservation, which shaped my understanding of materiality and craftsmanship. I’ve also worked across interiors and jewellery: both consumer-facing, design-led industries that refined my sense of luxury and detail. Alongside this, I’ve worked in PR and marketing for brands including LVMH and Allied Domecq (now Pernod Ricard), with a focus on brand and positioning. That combination of design and brand is what ultimately led me to build Mezcal Reina, where culture, craft and storytelling come together.

Mezcal Reina was born in 2017 from a shared desire to bring the true spirit of Mexico’s craft and soul to a global audience. Having lived in London for over two decades, we recognised a gap for a mezcal brand that could authentically represent its heritage while resonating with a more refined, international consumer.

The timing now feels particularly significant. The UK market has evolved considerably, with a growing appreciation for provenance, craftsmanship and terroir-led spirits. Mezcal has built credibility within the cocktail space, but we are now seeing a shift towards sipping and connoisseur culture. Launching our full portfolio at this moment allows us to present mezcal not as a trend, but as a sophisticated, luxury spirit worthy of long-term appreciation.

London’s drinking culture has undergone a remarkable transformation over the past two decades. There has been a clear shift towards more quality-led consumption, where people are increasingly interested in what they are drinking, where it comes from and how it is made.

The city’s bar scene has also played a crucial role in educating consumers, particularly around agave spirits. What began as curiosity through cocktails has evolved into a deeper appreciation for mezcal as a complex, craft, terroir-driven spirit.

Living in London has shaped how we present Mezcal Reina. While the liquid remains entirely rooted in Oaxaca, London has influenced our understanding of modern luxury, allowing us to curate a portfolio and brand experience that feels relevant, elevated and globally resonant, without ever compromising on authenticity.

Historically, mezcal has been a male-dominated industry, from the palenques where it is produced, to distribution and brand ownership. This is largely due to long-standing cultural structures, where roles within the production process were traditionally passed down through male family members.

However, this is beginning to shift. We are seeing more women stepping into leadership roles across all areas of the category, from production to brand building and education. There is a growing recognition of the value of diverse perspectives, particularly in shaping how mezcal is presented and understood globally.

As female founders, we feel a responsibility to contribute to this evolution. For us, it is not about challenging tradition, but about expanding who gets to participate in its future. That balance between respect and progression is essential for the category to grow in a meaningful and inclusive way.

What defines Mezcal Reina is our role as both curators and custodians of exceptional mezcal. We work with multi-generational maestros mezcaleros across different regions of Oaxaca, selecting small-batch expressions that truly reflect terroir, craft and time.

Our approach is rooted in quality over quantity. We prioritise fully mature agaves, traditional processes and low-intervention production, ensuring that every bottle expresses both environmental integrity and refined sipping elegance.

Mezcal production is a deeply artisanal and time-intensive process, rooted in centuries-old techniques. It begins with the agave, which can take anywhere from five to 25 years to reach full maturity, depending on the variety, reflecting a long-term commitment to working in harmony with the land rather than accelerating nature.

The agaves we use are grown from seed rather than cloning, supporting greater biodiversity and ensuring each plant develops its own unique character. Once harvested, the agave is slow-roasted in underground earthen pits, which develops its characteristic depth and complexity. It is then crushed, either by hand or using a traditional volcanic stone wheel known as a tahona. 

Fermentation follows, using naturally occurring yeasts in wooden vats, without additives or accelerants. The liquid is then double distilled, either in copper stills or traditional clay pots, depending on the expression, which helps preserve its purity and character.

We only do small-batch production, allowing for careful curation and ensuring that quality is never compromised for volume.

Every stage of the process is guided by the expertise of the maestro mezcalero, ensuring that the final spirit reflects both the land and the craft behind it, as well as the ecosystems and communities that sustain it.

Monica: I love sipping mezcal neat, as it gives me a real sense of warmth and relaxation, and allows me to fully appreciate its character. Lately, when I’m out with friends, I’ve been enjoying a spicy mezcalita, a mezcal twist on a margarita, but always without too much sweetness.

Susana: I usually drink mezcal neat to really appreciate its depth and character. But over a long evening, I love it with soda, a squeeze of lime and a pinch of salt or a lightly salted rim. I prefer to keep it clean so the flavour of the mezcal always comes through.

Monica: I think for me, sharing a chupito is all about enjoying the moment and having a good time. It’s not when I want to be too serious or formal in conversation. While there are many historical figures I admire, I’d choose someone like María Félix. She was an iconic Mexican actress from the Golden Age of cinema, known not only for her beauty, but for her bold, sharp, and unapologetically witty personality.

I imagine she would be incredibly entertaining, full of stories, humour and a certain fearless charm that would make the whole experience unforgettable. In many ways, I feel that spirit is very similar to Mezcal Reina: strong, distinctive, a little daring and full of character.

Susana: I would share a chupito with George Sand. She was completely unapologetic: writing under a male name, living freely and refusing to be confined by the expectations placed on women at the time. As a female founder in a traditionally male-dominated industry, I feel a strong affinity with that spirit of disruption. I imagine we would talk about independence, creativity and the courage to build something on your own terms.

Discover more at mezcalreina.com 

Product photography by Rebecca Hope