Madre Mezcal started in 2014, when childhood friends Tony Farfalla and Stefan Wigand reconnected while surfing in Montauk, New York — Farfalla had just returned from Oaxaca with an early version of what would become Madre. Along with co-founders Davide Berruto and Chris Stephenson (a marketing veteran who'd worked with Pernod Ricard, Anheuser-Busch, and MTV), they officially launched the brand in 2016. "Madre" means "mother" in Spanish, and every batch is still made the traditional way on the Garcia Morales Ranch in San Dionisio, Oaxaca, using a Zapotec recipe the founders spent three years developing alongside the Morales family, incorporating natural elements like local well water and open-air fermentation. The brand has grown fast — named one of the fastest-growing mezcal brands in America, backed by real venture funding, and a 2020 Flaviar Awards winner. Beyond the core Ensamble mezcal, the lineup now includes single-varietal expressions like Espadín and Cuishe, sourced from multiple generations-deep mezcalero families across Oaxaca, plus an additive-free tequila line made in the Jalisco Highlands.

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