Founded in 2010 by Silvia Philion and Marco Ochoa in 2010, Mezcalosfera is a part library (biblioteca) and part bar (dedicated exclusively to distilled agave spirits from across Mexico), Mezcaloteca has become an institution and a driving force in the promotion and education of distilled agave. As they put it “Mezcaloteca is a project devoted to the preservation and promotion of traditional mezcal, its diversity and biocultural processes.” Silvia’s family comes from a line of mezcal producers, and her knowledge and passion for mezcal and education are infectious. As Silvia says , “Mezcal is not just a drink, it’s the culture of a whole country.” One of mezcal’s most prominent evangelists, Silvia is a champion of mezcal made in the traditional way which is in need of preservation as big money from international spirits conglomerates moves into mezcal.

In 2015, they took things a step further with creating Mezcalosfera by Mezcaloteca, a project for exporting small batches of traditional mezcal. Silvia and Marco own a distillery in Miahuatlan, Oaxaca, where they work together with different Maestro Mezcaleros using their traditional recipes and native agave species. The distillery is unique in how it operates. There is no set production schedule, the maestro mezcaleros have free access and use of all the facilities, Mezcaloteca pays them fair prices upfront and carry all legal and tax responsibilities, they plant more agave every year to ensure supplies for the future, and they export unique batches to each country so the no two countries or states have the same mezcals.

The stars of Mezcalosfera are the Maestro Mezcaleros. Maestro Mezcaleros are born into a long-standing tradition of mezcal production inherited from their fathers and grandfathers; they begin to learn the processes during childhood, helping on the family ranch where they practice this specialized knowledge passed down from generation to generation. The mastery of the tools, processes, care and selection of magueyes that Maestro Mezcaleros have varies from region to region and is tied to the natural and cultural environment that it inhabitants have developed over generations. This results in “historic taste”, the traditional taste. By definition, each Maestro Mezcalero is attached to the particular taste of his region. Without the traditional Maestros Mezcaleros we would lose the biological and cultural wealth that mezcal provides to Mexico, as they are the keepers of this knowledge and the only experts alongside the people at the origin of mezcales.

Their commitment to fair trade and ecological conservation is commendable and set an example for the rest of the industry. As Silvia explains it “International trade is dominated by the logic of the free market, which places competitiveness and obtaining the maximum economic benefit above the rights of people, working conditions and the preservation of the environment. This system generates deep inequalities. Fair Trade is a commercial system based on dialogue, transparency and respect, which seeks greater equity in international trade, paying special attention to social and environmental criteria. It contributes to sustainable development by offering better commercial conditions and ensuring the rights of disadvantaged producers and workers.”