In this episode of Recipe to Revenue, meet Devin T. Adams, founder of Mala Mia, who transformed a fateful trip to Oaxaca into an award-winning premium mezcal brand now featured in Soho House, Total Wine, and luxury establishments across the country. As a spirits entrepreneur who successfully navigated the complex three-tier alcohol system, Devin shares his methodical six-phase approach and his own Recipe to Revenue for building a sustainable spirits business.
Inside Mala Mia’s Mezcal Growth Mission — And Why It’s Working
by Sinuate Media | Recipe to Revenue
In this strategic episode of “Recipe to Revenue,” learn how Devin took Mala Mia from concept to double gold award winner at the San Francisco World Spirits Competition while building a thriving distribution network in the challenging spirits industry.
Listen to learn about:
- The crucial difference between a spirits “project” and a sustainable business
- How to position multiple agave expressions to appeal to different market segments
- Pricing strategy adjustments that can dramatically improve product movement
- Managing seasonal fluctuations in the mezcal category
- Building relationships with distributors and retailers that drive mutual success
Whether you’re a spirits entrepreneur looking to break into the industry or a brand owner struggling with distribution challenges, this episode reveals hard-earned insights from someone who’s successfully built a premium spirits brand. Devin’s strategic framework emphasizes listening to the market, being willing to adjust, and understanding that success ultimately comes down to creating products that both distributors and consumers want to buy.
