Isabel Santiago grew up among the agave fields in Oaxaca, in the Zapotec region of Santiago Matatlán, considered by many the epicenter of mezcal production. Her great grandfather, Valente Santiago, was a field worker in an agave plantation, where he learned the craft. This knowledge, passed through her grandfather then her father, finally came to Isabel. An engineer by trade, she is proud to be the first woman to distill mezcal in her family.
“My father broke down the barriers imposed by machismo and believed I could follow in his steps,” says Santiago. “He has always supported and pushed me to continue forward. Once I understood that being a woman is an asset and not an obstacle, I got the strength to continue this craft that my father taught me. I have proven that anything is possible, but becoming a maestra mezcalera has been a difficult journey.”
Her endurance and hard work paid off big time when young entrepreneur Diego de la Vega came knocking. After earning his law degree, de la Vega left his native Mexico to pursue master’s degrees from University of Southern California, Los Angeles. Living in L.A., he missed many things from his upbringing, including the tradition of drinking mezcal. He wanted to share that with newfound friends but could not find a spirit that satisfied the flavor and quality standards to which he was accustomed, so he decided to take matters into his own hands.
Isabel Santiago is the first woman to make mezcal in her family, although she is an engineer by … [+]
After much research, this dream led him to the Santiago family doorstep, where Isabel’s knowledge and impeccable craft captivated him. He had assembled a group of like-minded Mexican nationals and first-generation sons and daughters of immigrants living in L.A who were willing to follow in the mezcal path. Forming a bond over their roots and traditions and uniting to create a brand that celebrates the culture and artistry of their heritage was the seed from which ZOMOZ Mezcal grew.
The brand was released last year and is already carving a notable niche in an overcrowded market. The name of the brand reflects the founder’s commitment to their unity and heritage. ZOMOZ is an alternative spelling of the word somos, which means “we are.”
“We are a Mexican owned, Mexican made brand, not another ‘white label’ mezcal. Many brands today are owned by Americans, made for the U.S. market. For us, ZOMOZ is more than a mezcal, it’s a taste of home. It represents family, friends, love, hard work, and our culture,” says de la Vega.
Using agave espadin grown on the Santiago family plantation, which holds U.S. Organic Certification, the agaves mature for at least seven years before harvesting. Using ethically sourced local wood, the agave is left to roast slowly for five to six continuous days in a traditional conical pit. The cooked agave is crushed by a stone tahona pulled by the beloved family horse.
Isabel Santiago and Diego de la Vega, founding partners of ZOMOZ Mezcal, share a sip amid the agaves … [+]
The resulting pulp and juices are mixed with well water and allowed to ferment in pine wood tanks for another five to six days, depending on weather conditions. To achieve a smooth finish and a 40% alcohol level, ZOMOZ is distilled twice using a proprietary process developed by Isabel before its final quality check.
So far, ZOMOZ has accrued Double Gold San Francisco World Spirits Competition 2024, Double Gold in New York World Spirits Competition 2023 and Gold in Los Angeles Spirits Awards that same year. And all with a low-key, grassroots approach to marketing, which is unusual for a brand developed in Los Angeles.
“I get asked a lot why we don’t have a celebrity as the face of the brand. But we do have a celebrity – our culture is the celebrity,” says de la Vega. “We aim to be the mezcal brand that represents Mexican identity in today’s modern culture, celebrating the immigrant experience and the hard-working Mexican people who have refined the process of making mezcal over generations.”
De la Vega insists that the focus of the brand is on the mezcal and the people who make it.
“We focus on quality. Making an artisanal mezcal is such a complex process that requires significant hard work and depends significantly on natural elements. We like to highlight these [aspects] instead. Our flavor profile is carefully crafted to be the perfect introduction to mezcal and change the consumer perception of it. Smooth, refreshing and friendly, but without losing the essence of the maguey, for those who are looking to try something new.”
The team behind ZOMOZ – de la Vega and Santiago, plus Marlene Avitia, Eloy Cantu and Mike Fonseca – come from different backgrounds and career paths but have come together through their roots to share their traditions of the past, present and future.
“We believe we are living through a Mexican Renaissance, with the eyes of the world upon us and marveling at our traditions, our art, our colors, our food, music and drinks,” says de la Vega. “While everything Mexican is now fashionable, we are legitimately and deeply Mexican.”
ZOMOZ Mezcal’s clean flavor and smooth palate make it ideal for mixing into cocktails, or sip by … [+]
ZOMOZ 75
Greg Seider is the author of Alchemy In A Glass: The Essential Guide To Hand Crafted Cocktails; The Luxury Collection Cocktail Book, co-owns award winning cocktail bars The Summit Bar and Manhattan Cricket Club, and consults on and partners with dozens more programs, events, and brands worldwide.
“The classic French 75 with gin is such an iconic celebratory cocktail. But pivoting with the elegance of the Zomos Mezcal elevates the cocktail with that extra level of hand-crafted terroir. The smokiness is understated, with hints of vanilla, dry lemon and white pepper. It’s such a connecting sipping experience to enjoy the celebratory nature of Mexican culture,” he says.
- 1.5 oz Zomoz Mezcal
- 1 oz lemon juice
- 1/2 oz organic agave syrup
Add ingredients to a cocktail shaker and shake. Strain into Champagne flute. Top you’re your favorite sparkling wine and garnish with lemon twist.