""My father kept saying, 'You want to do something completely outside the box, so this is your opportunity,'" says Gonzalez, who at the time was helping to create limited-edition tequilas with another brand. "And I had this idea. People say you can only serve tequila with Mexican food, and it's only served in a certain kind of way. But I'm always traveling, I like different things, I'm a foodie. So I wanted to create something that would have the diversity to be paired with anything.""
"Hailing from Los Altos de Jalisco, Mexico, Escasa ("scarce") is overseen by Graciela "Grace" Gonzalez, a fourth-generation master distiller (she's the daughter of Rodolfo Gonzalez of El Mayor Tequila, and both brands operate through Luxco). There are hundreds of tequila brands that launch each year, so finding one that stands out is difficult. I had Escasa at a small launch party in New York and immediately fell for its taste profile (which you'll read about below) and handsome monochromatic bottles."
Escasa is produced in Los Altos de Jalisco under fourth-generation master distiller Graciela "Grace" Gonzalez, with ties to El Mayor Tequila and Luxco. The brand uses estate-grown agave and a mix of rarely used techniques including triple distillation, heirloom yeast, and bagazo in fermentation. The blanco expresses pronounced minerality, pepper and salinity at 40% ABV, creating a drier, food-friendly profile. The reposado is matured in albariño barrels from Rias Baixas, Spain, adding complexity. Bottles feature monochromatic design and the brand prioritizes versatility to pair with diverse cuisines, from Japanese to Italian dishes.
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