We’re incredibly proud to share some exciting news from the San Francisco World Spirits Competition (SFWSC) 2025! Cara a Cara earned a prestigious Double Gold for our Tobala-Tepeztate blend. Out of the 26 mezcales awarded Double Gold this year, only four were ensambles – or blends – making this recognition even more special.

For us, this Double Gold isn’t just an award; it’s a powerful validation of a concept that’s often misunderstood in today’s mezcal landscape: the art and tradition of the ensamble.

While single-agave mezcales have rightly garnered significant attention for showcasing the unique characteristics of individual agave varieties, the truth is, mezcal has a long and rich history of being produced as blends. Before the 1990s, the vast majority of mezcal was made this way. Showing that ensambles are not a trend but a tradition.

Imagine the maestros mezcaleros of generations past. Their craft was anchored in using what was available on the land, understanding the rhythm of the seasons and the cycle of the agave. It was (and still is) a natural, agricultural practice to take what’s ripe and ready – different agaves from different corners of the campo – and combine them. This approach yields a greater whole, a unique, wonderfully complex spirit that reflects the nuances of seasonality and the precision of the maestro’s craft in combining distinct flavor profiles.

An ensamble is a testament to the distiller’s skill in balancing and harmonizing, creating a spirit that is more than the sum of its parts. Our Tobala-Tepeztate blend, for instance, brings together the bright, tropical notes of Tobala with the vibrant, herbaceous character of Tepeztate. This intricate dance of flavors is precisely what earned us the Double Gold.

This award reinforces our commitment to honoring these age-old traditions while pushing the boundaries of taste. We believe the future of mezcal lies not just in single expressions, but also in celebrating the sophisticated artistry of the ensamble – a true reflection of the land, the season, and the unending creativity of the mezcalero.

Join us in celebrating the ensamble – a tradition worth savoring.