Exclusive
From Oaxaca to El Cristiano: Karan Khanna’s Bold Mezcal Journey
LOOP’s exclusive interview with founder, Karan Khanna, reveals how El Cristiano’s bold mezcal debut blends Oaxacan tradition with Beverly Hills nightlife.
- Story By: Julianne Elise Beffa
The hillside lights of Beverly Hills glowed last week as guests arrived at a private estate. Inside, candles flickered against porcelain bottles, bartenders poured neat glasses of mezcal alongside smoky Margaritas, and trays of handcrafted tacos moved through clusters of editors, tastemakers, and nightlife insiders. Surprise experiences unfolded across the evening, but the real centerpiece was the official debut of El Cristiano Mezcal Joven. The atmosphere was less corporate launch and more curated gathering, a celebration of discovery and connection. It was the physical embodiment of what Karan Khanna has been building for years: a mezcal made for conversation, rooted in patience, and designed to stand out in both tradition and nightlife.
“From day one, our goal was to offer the entire range of agave-based spirits,” Khanna tells LOOP in an exclusive interview. “Tequila was our first step, but mezcal was always part of the vision.” That project began in the fall of 2020. “It took nearly two years to find the right partner, a family in San Luis del Río, Oaxaca, who has been handcrafting mezcal for about a century. The first tasting of their perfectly balanced mezcal convinced us immediately. Then came two more years of refinement to create packaging worthy of the liquid. We originally envisioned a handcrafted ceramic bottle, but the spirit evaporated through the porous material. After extensive experimentation, a porcelain bottle finally delivered both beauty and performance, bringing the entire vision together.”
Tequila was our first step, but mezcal was always part of the vision.
The mezcal reflects San Luis del Río’s distinctive terroir. “Handcrafted in San Luis del Río, Tlacolula, Oaxaca at 3,150 feet above sea level, El Cristiano Mezcal begins with Espadín agave cultivated on local ranches such as Camino Real, Barranca del Arenal, and Papayal. Only mature agaves of at least five years are hand-selected to ensure exceptional sweetness and complexity. The hearts are slow-roasted for 48 hours in a traditional earthen pit fired with native wood, crushed by a stone tahona, and naturally fermented for 8 to 9 days in open pinewood vats. Finally, the spirit is double-distilled in copper pot stills heated over wood fires, yielding a mezcal of remarkable purity, depth, and authentic Oaxacan character.”
The flavor is intentional. “By gently smoking these ripe piñas, the juice becomes naturally accessible, low in acidity, high in sweetness. This yields a mezcal that is balanced and smooth, with a delicate smokiness on the nose and palate, no harsh burn, and a lingering sweet, complex finish.” Judges agreed, awarding El Cristiano Mezcal Joven Platinum honors and 96 points. “This mezcal left a positive impression during the Chilled 100 Spirits awards, standing out for its balanced profile and versatility. The judges particularly appreciated the balance in its smokiness, describing it as an ideal introduction for those cautious about more intense mezcals.”
For Khanna, mezcal belongs in the evolving social and nightlife landscape. “Mezcal is made for intimate moments rather than loud nightlife. Unlike spirits ordered by the bottle for club shots, a fine mezcal invites the slower rituals of a great whiskey, sipped and savored. Picture it neat or over a single rock with an orange wedge, enjoyed by a fireplace or alongside a good cigar. It also shines in cocktails like a Mezcal Margarita or an Oaxacan Old Fashioned, adding depth and smoky elegance.”
Education remains central to his approach. “We spend significant time with bartenders and restaurants, sharing the story and craftsmanship behind our spirits because these professionals influence thousands of guests. I personally host master classes in bars around the world, from Los Angeles to Mumbai, where the atmosphere is lively and hands-on.”
Mezcal is made for intimate moments rather than loud nightlife.
Patience, he says, defines everything. “Our partner in Jalisco said the expression was not ready, so we waited. Although the first liquid was ready in 2024, we spent nine extra months perfecting the bottle to ensure zero defects. This patience reflects our long-term vision, to craft the world’s most delicious tequila and mezcal, never rushing the process or cutting corners.”
And the future? “I believe we will soon see many more mezcal cocktails on bar menus. Another exciting shift is that sipping mezcal is becoming a trend, led in part by additive-free, smooth and delicious spirits like El Cristiano Mezcal. We have already watched a similar transformation in tequila over the past 15 years, moving from shots and mixers to a culture where sipping fine tequila is the norm. Mezcal is clearly on the same upward path.”
The night in Beverly Hills was more than a launch. It was a preview of that trajectory, an intimate celebration of a spirit ready to claim its place at the table. Next time you are out, skip the clink-and-chug round. Order the mezcal neat, let the candlelight do the work, and savor the bottle that took four years and one very determined team to perfect.
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