Claridad

Francisca D’Acosta and Ofer Levy, the founders of Mezcal Claridad (meaning “clarity”), strive to create the best possible alternative to the startup brands and fly-by-night operations currently flooding the mezcal scene (often called conejo or “rabbit” brands in Mexico due to their tendency to come and go quickly). It has become increasingly difficult to know which producers operate with integrity; vague claims of altruism abound while actual quality and community become harder and harder to find. For D’Acosta and Levy, this is the very problem that spurs them into action. Rather than remain frustrated or passive, they have made it their mission to operate with clear-eyed transparency while promoting respect and cooperation.

Francisca’s family history has been interwoven with mezcal for decades. Her father helped develop one of the world’s first artesanal mezcal labels, and Francisca’s aunts worked to support mezcalero families, both through non-profit work and through sourcing spirits directly as négociants. As a documentary filmmaker and photographer, Francisca has spent her career exploring the relationship between people and place—particularly in the mountains of Oaxaca—and the tensions between tradition and expansion, artistry and accessibility. Claridad aims to be a part of that work, collaborating with mezcaleros throughout Oaxaca to share exemplary mezcales while helping them maintain heritage methods and control of their craft.

Claridad’s initial releases come from Miahuatlán (in the southern valley and mountain range of Oaxaca), a region known for its historic diversity of agave and uniquely pronounced flavor profile. Mineral-rich red, white, and black soils, a deep and unique aquafer, long dry seasons, and extreme temperature swings combine to create conditions that elicit some of the most distinct and beloved mezcal in Oaxaca.

Maestro mezcalero Onofre Ortíz Ortíz, Claridad’s foundational producer, grew up as a generational agave farmer and distiller. His mezcales are delicate and intentional, reflecting his meticulous approach and the land he stewards. He cultivates an array of different varieties, including some rare subspecies and hybrids, that are grown with minimal intervention. Onofre favors capón-harvested agaves, which demand more time in the field but yield a richer, more layered spirit.