For the past decade, Mexico’s influence on global drinks culture has been almost inseparable from agave. Tequila and mezcal have reshaped back bars, cocktail lists, and consumer expectations, while the country’s producers have earned deep respect for their craft, patience, and sense of place. Yet one result from the 2025 London Spirits Competition stopped even seasoned industry professionals mid-scroll: Mexico’s Spirit of the Year was a gin.

That gin was Condesa Gin Clásica, distilled in Mexico City and awarded top honours in a category traditionally dominated by European capitals like London and Amsterdam. The surprise wasn’t just the medal, but instead what it signalled. Mexican distillation excellence is no longer being recognised only through agave. Mexico City itself is asserting its place as a serious, global spirits and cocktail capital.

A Shift in the Global Drinks Conversation

The global bar scene is currently navigating a period of recalibration. Guests are drinking more consciously, menus are becoming tighter and more intentional, and programmes are expected to demonstrate depth rather than novelty. In this environment, spirits that bring a strong sense of place, narrative, and versatility tend to outperform those built purely on hype.

Condesa’s recognition at the London Spirits Competition reflects that shift. According to master distiller Hillhamn Salome, the award felt symbolic. “To think that Mexico’s Spirit of the Year is a gin, in a field of incredible agave offerings, is such a moment for us at Condesa,” said Salome.

Rather than competing with agave, Condesa stands on its shoulders, benefiting from the groundwork laid by generations of tequileros and mezcaleros who proved that Mexican spirits could be among the world’s best. For bar professionals, this opens the door to telling a broader story of Mexico on the back bar; one that moves beyond a single category without losing authenticity.

Built Through Hospitality, Not Hype

One of the reasons Condesa resonates so strongly within the trade is the way it grew. Unlike many modern brands, its early momentum didn’t come from aggressive launches or big-budget campaigns. Instead, it spread through kitchens and bars.

One of its earliest champions was Enrique Olvera’s Pujol in Mexico City. An endorsement that quietly signalled quality to chefs and bartenders alike. From there, bottles moved hand-to-hand, often travelling in suitcases rather than shipping containers. “Condesa didn’t grow through hype—it moved through hospitality,” Salome explains. “Bottles were shared, poured, and passed hand-to-hand by people whose opinions we respect.” For bartenders, this kind of organic adoption matters. Spirits embraced first by peers, rather than pushed by marketing, tend to integrate more naturally into programmes. 

A Gin Rooted in Ritual and Botanical Memory

At its core, Condesa is a gin deeply tied to Mexico’s endemic botanicals and the cultural rituals surrounding them. Rather than treating botanicals as flavour components alone, the distillery approaches them as carriers of memory, scent, and meaning. The small Mexico City workshop balances resins, flowers, roots, and barks inspired by traditional curandera practices (rituals that remain part of everyday life across Mexico). Herbs associated with cleansing negative energy, flowers linked to love and attraction, and resins used to heighten awareness all find their way into the distillate.

“For us, botanicals aren’t ingredients—they’re a living archive of place,” says Salome. “There’s a quiet mystery in certain botanicals—you can’t always name what you’re smelling, but you feel it.” Condesa Gin Clásica, with botanicals like palo santo, sage, and jasmine, brings a warming, meditative bitterness that works particularly well in classics, such as Martinis, Negronis, and Gin & Tonics.

The Prickly Pear and Orange Blossom expression, meanwhile, offers a brighter, more aromatic profile. Featuring xoconostle (a native cactus fruit), azahar, and Mexican lime zest, it performs naturally in highballs, spritz-style serves, and lighter aperitif cocktails, useful for programmes seeking seasonal flexibility without adding complexity.

Ethics That Align With Consumer Values

Sustainability is no longer a side note for serious bar programmes. It’s a baseline expectation. Condesa’s approach aligns closely with how many bars now evaluate suppliers. All botanicals are ethically sourced, with a commitment to ecosystem preservation across Mexico. One percent of global sales is directed toward reforestation initiatives, and the brand is plastic negative, partnering with Cleanhub to intercept more ocean-bound plastic than it uses across its supply chain. “If you build a spirit around botanicals, you inherit a responsibility to the ecosystems that make those botanicals possible,” Salome notes.

Condesa Gin doesn’t demand centre-stage placement to be effective. Instead, it offers something arguably more valuable: depth. It allows bartenders to expand their Mexican spirits narrative beyond agave, introduce guests to unfamiliar botanicals, and elevate classic cocktails without re-engineering their menus.

Named after La Condesa, one of Mexico City’s most culturally layered neighbourhoods, the gin reflects a place where old meets new, tradition meets creativity, and calm meets vibrancy. That balance is precisely what many modern bar programmes aim to achieve.As Mexico’s Spirit of the Year, Condesa Gin is a signal that the world is ready to engage with Mexican spirits in a broader, more nuanced way.

Header image sourced from Condesa Gin (Instagram).