Reyes y Cobardes Mezcal is curated by chef Daniel Tellez Reynoso. He met mezcaleros Juan Claudio and Juan Manuel in 2014 in the region of Sola de Vega, Oaxaca. Together, they started the brand that soon spread to include other producers in different states. They have a seed bank and reforestation programs that emphasize sustainable cultivation methods. They compost spent agave pulp, and they reportedly convert unusable distillate into a fuel source to power the main facility’s machinery.