Meet Tommy + Jessie from Azteca
Jess is from California and Tommy from Mullumbimby, but Laos is where they first laid eyes on one another over a decade ago. So the brand is a love story and an intrepid travel story.
After finding each other, many trips to Mexico ensued, struck by its unrivalled awesomeness and magnetic energy. It's here that they discovered their love of the margi and honed the perfect recipe. When they returned to Australia, they kicked off AZTECA on Sydney's Northern Beaches, before relocating to Tommy’s hometown on the Northern Rivers.
Today, AZTECA Margarita is proudly made in Billinudgel using no shit ingredients, no sugar, no preservatives, no colours. Just the Feel Good Liquid.
How did your love affair with margaritas begin?
Hi, we're Tommy & Jessie, the lovers/founders behind AZTECA Margarita and we're so grateful for Niccii at Nash + Banks whose been a long time buyer of ours, and for you, our fine-palate customers..
Our love affair with margaritas began in Mexico where we lived in an off grid hut in the state of Oaxaca in 2014. We'd make margaritas by hand, sometimes even selling them at Punta Cometa, a sunset pilgrimage spot not far from our hut. If someone would have told us then, 10 years ago, that our libations would become our livelihood, we would have called them loco (crazy).
How long did it take for you to perfect the perfect margi?
We've had about 10 subsequent trips to Mexico in the pursuit of perfecting our craft (and eating tacos and gawking at gorgeous Mexican cathedrals)... But we'd say we're still perfecting it. A few things do, however, set AZTECA apart - our commitment to real & quality ingredients, our use of organic agave nectar rather than cheap sweeteners, and our background as chefs - we really back our taste buds...
What is your favourite flavour from the range and why?
It's always exciting to release a new flavour, like our latest passionfruit and Mexican vanilla margarita, but our favourite is still the OG smoked jalapeno marg. There's nothing else like it. It's rich in umami, salty, sour, and a little bit sweet. Pairs beautifully with Mezcals, it's bold and masculine, smoky & rich. We released this flavour back in 2021 at the Warriewood market on Sydney's Northern Beaches and it was a slowwwww & smoky burn, but last year, spicy margs were all the rage and the flavour is finally getting the spotlight it deserves
What's the most exotic location you've enjoyed Azteca in?
I love this question, Niccii! I bet there are some great answers out there!
We've had bed margs, bath margs, camp margs, AZTECA in the snowy mountains of California and in the deserts of Tequila, Mexico. But we'd REALLY love to have AZTECA join the Mile High club - get a bit frisky with the mouths of airline passengers because who wouldn't want to sip AZTECA from 35,000 feet...
So if anyone knows the buyers at Qantas, tell them they've got a lifetime supply of margs on us!
What makes Azteca so damn good?
AZTECA is so damn good because we brew it ourselves in small batches in Byron Bay using only fresh juice, organic agave nectar, sea salt, citrus oils & extracts, and whole botanicals, not their flavours. There are no numbers, no colours, no preservatives, no gluten, no emulsifiers, no processed sugars or artificial sweeteners. We bottle by hand, blend our badass salts by hand, the artwork on the bottle features imagery from our own travels through Mexico - AZTECA is really an extension of us, not just a brand or a product.
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