Sophia is a leading pioneer in sustainable and regenerative farming. She pioneered use of the agave as part of a regenerative and commercially viable ranching and ecosystem restoration system has been recognized by government and business for her work and its transformative potential in the fight against climate change.

In Mexico, she effectively created the market for organic grass-fed beef in and developed a mineral-based feed supplement for cattle that has eliminated the need for chemical anti-parasitics and antibiotics.

Germán is considered one of the greatest living tequileros. His award-winning Tears of Llorona is considered by experts as one of the finest artisanal, luxury tequila ever produced and has been named best tequila of the year by Forbes, USA Today and many others.

Born in Mexico City with strong spirits running through his veins, Germán is the son of prominent tequilero Guillermo González Diaz Lombardo, who created Chinaco, the first ultra-premium tequila imported into the U.S. Fascinated by the family business and eager to follow in his father’s footsteps, Germán chose to pursue hands-on experience in tequila making at his family’s distillery, where he continued the tradition of producing superlative, artisanal agave spirits.

Paul is an experienced corporate finance professional who has worked extensively on sustainable infrastructure and energy projects in Mexico. Paul began his career at Prudential Securities where he was a member of the CEO’s strategy team. He also worked on cross-border transactions at PwC. Paul has a BA in economics and history from Georgetown University, an MBA from the Yale School of Management and an MSt from the University of Cambridge.

Salvador develops strategies and processes to achieve sustainable, fair, and beautiful products, including agave spirits, tumblers, and adobe bricks. He has worked as director of R&D at Xaquixe, a Oaxaca-based glass-blowing studio, and as head distiller at Sombra, where he also helped reduce the distillery’s ecological footprint.

Erick Andrews is one of the most accomplished bar consultants in Mexico. Developing programs and cocktail recipes for a many award-winning bars, like Bar Atzinli in San Miguel de Allende.