The craft of the unrepeatable

MeZCAL FOUR FIFTY IS A CRAFTED PRODUCT THAT ESCAPES INDUSTRIALIZATION

​Just like mole, mezcal is the perfect example of how the richness and diversity of Mexico is embodied best in its dishes and beverages.

 Mezcal is a crafted product that escapes industrialization. Savour it is having between your lips an experience that will rarely repeat again, and that’s what makes the momento something more memorable and special.
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So, when the Fifty Mils crew thought in new ways to mesmerize its clients, it was clear that having a mezcal of their own that coukd not be obtained in any other place was the perfect reason to make visitors in frequent customers. Fate worked marvelously to make things happen because the Fifty Mils team found in Alberto Morales from Wahaka Mezcal the perfect ally to turn this 40 degree idea into reality.

​During a trip to Oaxaca, Mica Rousseau, Axel Pimentel and Jimmy Morales took under their arms ingredients like marroquian tea a cardamomnd, wishing to discover the ingredients that will round the final favlor and bring together something unique. With an espadín variation and Beto’s guide during the process, Four Fifty mezcal was born, a spirit with a taste as special as the cocktails created on Fifty Mils, where regional fruits like tejocote, mango and banana confabulate to have a herbal touch that at the same time keeps the sweetness of Oaxaca.

With a successful 100 bottles batch, repeating was not an option- So, for Four Fifty’s  second edition they decided to bring the palete of flavors to the mezcal variant where a turkey’s breast condenses the distilled and grants it smoothness. Even better, the turkey received the Fifty Mils treatment when it was marinated with lemon grass, which rounded to perfection the chile ancho and toasted pineapple flavors.
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Without a doubt it’s been an impressive journey for mezcal’s popularity when 7 years ago its popularity increased and became one of Mexico’s many ambassadors around the globe. In words of Beto Morales, one of the main contributors in mezcal’s resurgence, the best way to drink Four Fifty is when mixed with one of Fifty Mils’ cocktails or, like he also suggests, to drink it straight with just some slices of orange.