THE BRAND
VIVAROSE is mezcal with a signature you can see.
Crafted in San Dionisio Ocotepec, in the Central Valleys of Oaxaca, it is a 100% agave Espadín artisanal mezcal finished with grana cochinilla, the legendary Oaxacan pigment that was once New Spain's most precious export after silver and dyed the world red for centuries.
No artificial colors and no shortcuts: Agave, fire, copper, time, and a pigment with five hundred years of history.
Behind every bottle is a family of maestros mezcaleros with five generations of craft. On the glass, the unmistakable artwork of Brian M. Viveros.
Tradition in the liquid, art on the bottle.
THE PLACE
San Dionisio Ocotepec
VIVAROSE is born in San Dionisio Ocotepec, a Zapotec town in the Central Valleys of Oaxaca and one of the true heartlands of artisanal mezcal. Once a small farming community, the town has flourished over the past decade with the worldwide rise of mezcal, and today its families share generations of expertise with the world, one small batch at a time.
The valley gives the agave everything it needs: mineral-rich soils, a flat sun-drenched landscape, and a climate that moves from temperate to warm, with short, hot, dry summers and long, mild winters. Cultivation here is naturally organic by tradition. No artificial ingredients, no industrial shortcuts, just the same patient farming the town has practiced for generations.
Our agave Espadín grows in these fields for around seven years before harvest, the time it needs to concentrate the sugars that become the soul of the mezcal.
Born in Oaxaca, México.
A Short History
of Mezcal
THE SPIRIT
The peoples of Mexico cooked and fermented agave centuries before Europeans arrived; with the copper still came distillation, and the two worlds met in the spirit we know today. For most of its history mezcal stayed close to home, made in small family palenques for the towns around them. Only in recent decades has the world discovered what Oaxaca always knew.
Today mezcal is protected by a Denomination of Origin, and Oaxaca remains its heartland, producing roughly nine out of every ten bottles in the world.
VIVAROSE belongs to the artisanal category, which the rules reserve for mezcal made the traditional way: agave cooked in earthen stone ovens, natural fermentation, and double distillation in small stills.
Oaxacans have a saying: “Para todo mal, mezcal; para todo bien, también.”
For everything bad, mezcal; for everything good, too.
