Find your
A Mezcal so smooth it carries
no rules and no labels.
Our flavor can have many destinations, but only one origin:
Oaxaca, Mexico
A magical land, rich in traditions and mother of the espadín maguey, where Mezcal 33 is born. It is here where Mexican artisans still preserve the mezcal legacy, sharing with the rest of the world the secrets that their ancestors discovered hundreds of years ago.
Prepared sustainably, organically, and in harmony with tradition, Mezcal 33 is made from a careful selection of Agave Angustifolia at least eight years old. Cooked in a conical oven and doubly distilled in copper stills. The result is a smooth and pure spirit, ready for you to find your 33.
Find your way
Find your moment
Find your
the master number of your path
That you are reading this is no coincidence. If you are here, it is because 33 guided you to this moment. Why? Because 33 is much more than just the name of our mezcal. It is a unique and powerful number, also known as a master number.
Advancement, growth, and positivity. Boldness and luck in business. Creativity, wisdom, and success. These are just some of the destinies that 33 has for you. So, when it crosses your path, recognize it, appreciate it, and follow it. Because it will guide you to where you want, need, or aspire to go.
Mezcales
Designed for the modern palate and in harmony with traditions, the way we prepare our mezcal redefines the “art” of the word artisanal.
33 Joven
Its delicate flavor reveals the taste of maguey in every drop. Find citrus fruits such as orange, grapefruit, and lime. A soft touch of maguey. And a balanced and versatile body that makes it perfect to be enjoyed in a glass, tall glass with mineral water or simply, your way.
33 Reposado
With a crystalline amber color and smooth smokiness in its flavor, you can perceive ripe lime, lactic notes such as butter, dried fruits such as prunes and dates, vanilla, tobacco, and cocoa. Easy to appreciate and with a unique character thanks to its time in oak barrels, it is ideal for those looking for a different spirit, with the presence of fine oak wood, a light body to the taste, and a complexity that invites you to discover more aromas.
How to
drink it?
In glass or cocktail. Shots or kisses. Anything is possible. These are just some guidelines (not rules) with which you can start the search for your 33. But remember. If life is a work of art, our mezcal is just the format, and you are the artist.
Té de matatlán
Ingredients
2 oz Mezcal Reposado 4 oz San Pellegrino Lemon Tea Sugar cube (or 1 tablespoon) Angostura Bitters Blackberry
Glass
Coupe glass (8 oz) o Red wine glass (8 oz)
Method
Shaken
Bar procedure
1 – With the support of a channel knife, generate a generous strip of orange peel of approximately 20 cm to create a spherical knot to be placed in the center of the cup.
2 – Into a shaker, add ice halfway and Mezcal 33 Reposado, along with a sugar cube (or spoonful), saturated with 10 drops of Angostura Bitters. Shake vigorously for 10 seconds.
3 – Pour the contents of the shaker slowly over the knot in the glass and add the carbonated tea.
4 – Top the drink with a blackberry.
Sorbet 33
Ingredients
2 oz Mezcal 33 Joven Trole or lemon sorbet Grapefruit (peel) Tajín (or chili salt)
Glass
Champagne flute (5 oz)
Method
Construction
Bar procedure
1 – Add Mezcal 33 Joven, followed by a spoonful of trole or lime sorbet.
2 – With the support of a channel knife, obtain a long strip (20 cm) of grapefruit peel, to be braided to taste with a knot so that it overflows from the glass.
3 – Add a pinch of chili salt next to the peel in the flute.
Mora Oaxaca
Ingredients
2 oz Mezcal 33 Reposado 4 oz San Pellegrino Peach Tea Ancho Reyes Chile Liqueur Mulberries (or blackberries)
Glass
Old fashioned glass (10 oz)
Method
Construction
Bar procedure
1 – Add Mezcal 33 Reposado, followed by the sparkling tea over ice.
2 – Add a row of mulberries to taste over the surface of the drink.
3 – With the support of a fine atomizer, add 3 sprays (or to taste) of Ancho Reyes chile liqueur to the length and breadth of the surface of the concoction.
Estrella negra
Ingredients
1.5 oz Mezcal 33 Reposado 3 oz Coffee cold brew Powdered activated charcoal Agave honey Dehydrated coffee husk
Glass
Champagne flute (5 oz)
Method
Construction
Bar procedure
1 – Using a paintbrush, add a short vertical brush stroke of agave honey to the top outside of the cup. Add a pinch of powdered activated charcoal on top of the honey to adhere it and create a visual design on the outside wall of the cup.
2 – Add Mezcal 33 Reposado, followed by the coldbrew coffee.
3 – Crown the drink with dehydrated coffee husk broken over the surface.
Fizz 33
Ingredients
1.5 oz Mezcal 33 Joven 5 oz Topo Chico mineral water Valencia Orange Crystallized orange (sliced) Angostura Bitters
Glass
Old-fashioned glass (10 oz)
Method
Construction
Bar procedure
1 – Add Mezcal 33 Joven, followed by sparkling water over ice.
2 – With the support of a carving knife, obtain a medium-sized strip (10 cm) of orange peel, to be wrapped in a spoon and placed on the side of the glass. Next to it, add a slice of crystallized or dehydrated orangeade.
3 – Top the drink with 5 drops of Angostura Bitters.
Rosé 33
Ingredients
1.5 oz Mezcal 33 Joven 3 oz Lindeman’s rose lemonade Freeze – dried beet powder Maqui powder Agave Honey
Glass
White wine glass (6 oz)
Method
Construction
Bar procedure
1 – With the help of a paintbrush, add a vertical brush stroke of agave honey to the outside of the glass. Add a pinch of freeze-dried beet powder on top of the honey to adhere it and create a visual design on the outside wall of the glass.
2 – Add Mezcal 33 Joven, followed by Rose Lemonade (or sparkling rosé) over ice.
3 – Add a pinch of maqui powder on the surface of the drink to taste.
How to
find us?
Your 33 can be anywhere and
catch your attention unexpectedly.
But if you want to look for it, you can start
with these places.: