Sombra Mezcal said it was certified as a business member of 1% for the Planet. Sombra will donate 1% percent of gross sales each year to trusted environmental nonprofits in the 1% for the Planet network.
Sombra Mezcal’s founder, Master Sommelier Richard Betts, realized a lot of waste and pollution could be eliminated from mezcal production. He saw that by building his own vertically integrated distillery from the ground up, Sombra could fuse authentic mezcal traditions with the modern need for efficient, sustainable methods. Betts conducted an environmental impact review of his distillery operations and supply chain, which led to implementation of many net positive environmental and business practices:
- Organic cultivation: Agave is grown naturally in the high mountain sunshine of Oaxaca.
- Water conservation: Rain is collected from the roof and stored in underground tanks.
- Sustainable forestry: Firewood for the earthen ovens is sourced from certified forests.
- Upcycling: Agave byproducts are compressed into strong adobe bricks.
- Composting: Fermented agave and effluent is composted for local farmers.
- Clean energy: Solar panels are being installed on the distillery roof.
- Energy efficiency: Copper stills are insulated to reduce waste.
- Energy innovation: Agave byproducts are being explored for use as biofuel.
- Employee health: A switch to cleaner fuels reduces harmful wood smoke exposure.
- Animal rights: Agave is crushed with an electrical millstone instead of animal labor.
- Community support: Sombra funds local education in languages and the arts.
“It has been very rewarding to take a deep look at what it means to be an environment-friendly and sustainable business,” said Betts. “We hope other mezcal producers will emulate our green innovations so that the sector as a whole can be responsible and resilient.”