Why do we love interviewing founders in the food and drink industry? Because stories of persistence, success, and alcohol tend to put smiles on peoples faces. We’re also excited to hear about businesses that are breaking with tradition, which is why this week we’re highlighting Doña Vega, a mezcal founded by former PR pro Sonya Auvray made by an all-female production team. But before we start talking agave, we know if you’re looking for an outdoor spot in NYC to imbibe, La Contenta (A Leisurely favorite) is one place you can find a cocktail made with Doña Vega. Also, if you’re terrible at picking cocktails, keep reading below for one of Sonya’s favorites.

Before we get the full story about  Doña Vega mezcal, I'd like to know, what was the catalyst that made you say "I'm going all in on a mezcal business”?

Sonya: After 17 years in the same line of work in PR and marketing, I felt it was time to learn and explore something new, educational, and challenging. 
 
Being a founder is an incredibly challenging role. What's the best piece of advice you've learned in building your business? 

Sonya: Patience!!  Things take time, and things happen for a reason.
 
What were some of the challenges you experienced while creating Dona Vega? What were you looking for in terms of a taste profile when thinking about how you could differentiate Dona Vega from other brands? SA:

Sonya: Looking back at the last 3 years, I think the biggest hurdle was proving to industry leaders that I could build a brand.  Each exec I met with, warned me to rethink about this passion project, indicating I would spend a lot of money, and likely not see the finish line. 

Aside from offering creativity to spirit labels (more playful), I want to offer an approachable gateway to mezcal; one that is organic, slightly less smoky, and smoother at first sip.  I’ve found many are resistant or weary to even try mezcal, saying it’s too smoky before even trying.  It’s such an interesting spirit if not overwhelming.   
 
What's the secret to getting Dona Vega mezcal into the right bars and restaurants? 

Sonya: I’ve been fortunate enough that the cross over with my day job worked to my advantage. The places I love, and wanted to see Doña Vega severed; are places I would either frequent personally, entertain clients, or even host client events.  There was already an established relationship, and why I was my own sales person at the start.

How do you think COVID-19 is reshaping the way people will experience spirits and cocktails in the future? 

Sonya: People love a cocktail; and although not the same experience to sit at a bar seat, watch it be prepared, and be served; people will still want to continue to sip cocktails.  I believe many of us got creative in the kitchen during Covid.  As we begin to entertain more at home, I feel we might be more inclined to be more creative; perhaps instead of offering cheese and wine, we could offer ceviche and mezcal cocktails.
 
Can you share with us your favorite mezcal recipe? 

Sonya: I love a Mezcal Negroni which was designed by Gotham Bar & Grill. The key was to split the Aperol & Campari, its less sweet!
 
Ingredients:

1 oz Doña Vega Espadín

1 oz Dolin Sweet Vermouth
½ oz Aperol
½ oz Campari 
Dash of Orange bitter
Small Navel orange for garnish 
Instructions: Combine all ingredients into a cocktail tin, stir and pour into a Rocks Glass, over a large ice cube. Garnish with an orange twist.
 
What foods do you typically enjoy mezcal or mezcal based cocktails with? What's the weirdest food pairing you've had that worked great with mezcal?

Sonya: For the most part, I sip mezcal neat.  I gravitate to seafood, and enjoy white fish, with some sort of sweet chutney; such a mango or pineapple. It complements the mezcal notes.
Not so much a food pairing, but I decided to make a chocolate mousse by stirring in mezcal while the chocolate melted.; the added smokiness was DELICIOUS!!!
 
If you could drink your mezcal anywhere in the world once social distancing is over, where would it be and why?

Sonya: Hotel Esencia in Tulum!

If you’re not ready to drink at bars and restaurants just yet, we get it. So here’s a full line up, including delivery services, of where you can find Doña Vega mezcal right now.