Familia Mesa, a family tequila made for sipping

Daniel Mesa's tequila began with a single sip at a family wedding in Jalisco. It was smooth, with no burn, and he realised his family had been making it this way for generations at a distillery in Arandas. Almost no one outside the region knew about it. So he learned every step of production and built the brand from scratch, from the bottle to the bar relationships.

The secret, he says, is Los Altos de Jalisco. At 2,000 metres, in red volcanic soil, blue Weber agave grows slowly and develops more flavour. The piñas are harvested at six to seven years, steamed for a day in traditional brick ovens and fermented mostly by wild yeast carried in on the highland air and by bees from a lemon orchard next door. That means each harvest tastes a little different: usually bright and citrusy, sometimes cooler and almost minty.

Mesa designed it for European drinkers who enjoy good wine or gin but think tequila means harsh shots. There are no additives, and because regulations stop him saying so on the label, the brand publishes its full production process instead. The bottle is modern and minimal, with measurements pressed into the glass.

After debuting in Athens in 2025, Familia Mesa heads to Bar Convent Berlin this October.

Our summary of a story from Supper, published 25 September 2026. Read the original

Photos: Supper