Inside the Launch of Desolas Mezcal’s Groundbreaking Reposado at ILIS

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When a spirit rewrites the rules, it deserves a debut to match. On Monday, October 20, Desolas Mezcal celebrated the launch of its new Reposado, the world’s first aged Salmiana Agave mezcal, at ILIS, the Greenpoint dining destination from Noma co-founder Mads Refslund. The result was a night of sensory precision where flame, agave, and artistry converged under one roof.

Hosted by Desolas founder GG Mirvis, one of the few female trailblazers in the agave world, the event drew a discerning crowd of editors, tastemakers, and industry insiders. They gathered around the restaurant’s open fire pits and communal tables to toast a release that redefines what aged mezcal can be.

As the evening unfolded, conversation turned to the spirit at the center of it all, the new Reposado that’s rewriting mezcal’s possibilities.

An Expression Unlike Anything Else
Crafted in San Luis Potosí, Mexico, the Desolas Reposado represents a category first, with the Salmiana-based mezcal being aged six months in American oak ex-Bourbon barrels. Traditionally, Salmiana, which is known for its wild, floral, and herbaceous character, has been reserved for unaged expressions. Mirvis’ decision to rest it in oak yielded a 96-proof spirit that balances the brand’s signature botanical brightness layered with subtle caramel, cedar, and sweetgrass.

The bottle itself continues that conversation between modernity and tradition. Designed with a hand-crafted ceramic medallion from a Mexican artist, it mirrors the liquid’s duality: refined yet rooted in place.

A Night at ILIS

(Courtesy)

If Desolas Reposado is a study in balance, so too was the evening at ILIS. Known for its elemental, fire-driven cuisine, Refslund’s restaurant provided a stage worthy of the spirit. Guests mingled under soft light and the scent of wood smoke as the ILIS culinary team unveiled a series of mezcal-inspired plates: Oysters with Tomato & Starfish Chile, Mussels in Mezcal with Sea Plants, Clams with Citrus & Chicory, and Raw & Pickled Vegetables with Reposado Salsa Borracha. Dessert, a Plum with Aromatic Herbs and Preserved Flowers, was a quietly poetic finish.

Behind the bar, Desolas cocktails reflected the brand’s dual identity, where traditional craft meets playful innovation. Standouts included The Goldie (Reposado, Decanter Bitters, Orange & Lemon, Sweetgrass), The Passionfruit (Desolas Blanco, Peach Pepper, Passionfruit, Agave Beer), and The Grape (Desolas Blanco, Cotton Candy Grape, Champagne Acid, Dral Vermouth).

Beyond the fire-lit celebration, the release signaled something larger taking shape within the mezcal world.

The Spirit of a New Era

Image: Desolas founder GG Mirvis

The Reposado debut also underscored how far mezcal has come, and where it’s headed next. Once viewed as tequila’s smoky cousin, the category has evolved into a symbol of craft and cultural integrity, prized by bartenders and collectors alike. Desolas stands at the forefront of that shift: female-founded, contemporary in design, and deeply faithful to Mexican tradition. With its aged Salmiana expression, Mirvis is pushing boundaries and redefining what elegance means in the world of agave.

Defining the Future of Mezcal
The Reposado launch marks a milestone for Desolas, which has rapidly become one of the most awarded mezcals on the market, most recently earning Double Gold at the 2025 New York World Spirits Competition. Yet beyond the accolades, Mirvis’ mission remains deeply personal: to expand how people think about mezcal, not through smoke or fire, but through finesse and botanical nuance.

With Reposado, Desolas continues to blur the line between craft and couture, inviting a new generation of drinkers to discover mezcal as an art form that is alive, evolving, and unmistakably its own.

In Partnership with APG

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