Together NOW:
Dos Hombres’ Aaron Paul & Bryan Cranston

How would you describe Dos Hombres’ mezcal?

AP: It’s a smoky spirit that ups anyone’s game when mixing cocktails. I prefer it on a large ice cube, myself, but love getting creative with cocktails. It’s slightly smoky but not overbearing in the slightest. It’s incredibly smooth with a subtle bite at the end. 

BC: If you like spirits, you’ll like Dos Hombres. Whether you’re someone that drinks a spirit neat, on the rocks or in a cocktail, Dos Hombres is something that’s a little different, unique and something we simply love to drink over other spirits. Our mezcalero [a person who produces mezcal], Gregorio, uses the old-world method in making Dos Hombres. No modern technology can be used in the process, and it’s still granted the label “artesanal”. We’re very proud of that.
 

What is unique about Dos Hombres’ take on the traditional Mexican tipple?

AP: We love all things mezcal: we love the process and the community behind this beautiful spirit. What sets Dos Hombres apart is the smoothness of the mezcal. Lots of mezcals on the market are simply too harsh. We wanted to create a mezcal that everyone would love, even if they are new to the space. It’s inviting but has a slight smoke – that’s something people love about the spirit.

BC: From day one, we knew if it wasn’t perfect, we wouldn’t pursue it. Aaron and I have different palates when it comes to spirits. The secret that makes Dos Hombres truly special is the versatility and uniqueness in terms of being a spirit that’s neutral. It’s not overly smoky, it’s not too high or too low in ABV [alcohol by volume], it can be had neat, on the rocks and doesn’t get lost in a cocktail. 

What is special to you about Mexico, where mezcal is produced?

AP: The people, the community, the process – all of it, to be completely honest. I have lived this spirit for many years now. Getting to know the community who makes the spirit in Oaxaca and falling in love with the landscape has given me a deep-rooted appreciation for the process of making this beautiful spirit.

BC: Unlike many countries, the people in Mexico and in the village where we produce it don’t necessarily do business with you for the sake of doing business. When we first met Gregorio, we couldn’t even talk business before we broke bread and got to know each other. It’s just one of many instances that points to how beautiful the culture is in Mexico, and how special the people are.
 

How did you initially come across the San Luis del Rio region, and why is it considered to have superior growing conditions for the agave plant?

AP: San Luis del Rio sits among lush mountainsides, and that is ideal with agave. Mezcal is like fine wine: the agave plants mirror what grapevines thrive in. They need the slope of the mountain to allow the rain to drench the plants and then quickly get away from the roots. They’re perfect conditions.

BC: We were feeling a little deflated, thinking we would never find the mezcal we in our minds thought was perfect. During one of our trips to Oaxaca, San Luis del Rio was actually a last-minute trip through a mutual friend of our partners. Our maestro mezcalero wasn’t even meant to be in town the day we visited. It’s become one of our favourite places in the world. Truly unique and made up of a few hundred people – no cell service or Wi-Fi, and only one landline phone. In fact, at our palenque [distillery] there is no electricity or running water – that’s how rural and preserved this village is.

What is your personal favourite food pairing when drinking mezcal? 

AP: Anything Mexican. Mexico is full of beautiful flavours, strong spices and wonderful fruits. Any taco night or a beautiful fish on the BBQ goes incredibly well with mezcal. 

BC: I love Dos Hombres with my morning breakfast – bagel, eggs, etc. Actually, no, that would indicate that I have a problem…. I can’t think of anything better than fresh Mexican street tacos (with guacamole and jalapeño) and a Dos Hombres cocktail. Delicioso!

Have you had any memorable nights out enjoying mezcal? Fill us in.

AP: The most important one I can think of at the moment is when Bryan and I came up with this crazy idea of launching what is now Dos Hombres. He and I were having sushi in New York, and, long story short, we started talking about mezcal and the growing appetite for mezcal. We ordered a few mezcal cocktails, and the rest is history.

BC: That’s exactly right. We were catching up in NYC and were going back and forth on doing a project together. We felt it was too soon to do something on-screen or onstage, and Aaron said, “why don’t we get into the booze business?” It’s that night that we went out and drank mezcal. That was the birth of what would become Dos Hombres.

What have you learned since launching Dos Hombres the brand, and what are your hopes for the label’s future?

AP: I have learned that I am in love with this business and the people that make up this industry. I love building something from the ground up with one of my best friends on the planet and not stopping until we are available around the globe. I have fallen in love with the people of Mexico even more, and I look forward to the day that we can raise a glass with our entire operation and celebrate all the hard work we have done together to make this dream a reality.

BC: I am humbled by how much I don’t know about the business, and I’m challenged to learn it. I feel a sense of competition – to build this brand to the point where Dos Hombres is the mezcal that everyone can name. I feel that it deserves to be among the best in the world. That’s my goal – it’s huge, I know, but I believe in the product and the team we have assembled. We are eager to share Dos Hombres with the world.