Starting as a finicky eater and a boy of routine, Danny Mena’s mathematical mind transformed in his college years. The once deeply analytical mind evolved into the world food. Supper clubs, and many flavor combinations later, Danny paired his business acumen and his kitchen experience to launch a successful restauranteur career. This deep passion of Mexico and flavor inevitably drove him into the beautiful world of Mezcal. We chat music, flavor, inspiration, and Mezcal.
The world of agave is constantly changing and without the efforts of Jason Paul Cox, this narrative wouldn’t be moving forward as boldly. After years of translating Spanish to English for those in need, a combination of emotionally gravity and worldly compassion changed Jason’s trajectory completely. A risky foray into food brought him to open the lauded Oaxacan culinary landmark El Destilado. The heavy focus on agave of the region naturally transitioned into the creation of Cinco Sentidos destilados de agaves. We chat empathy, entrepreneurialism, Puebla, and more.