In this episode, we sit down with Abel from Compa Spirits, and partway through, Chef LT Smith from Chilte joins the conversation as we film this one on location at Chilte in Phoenix.

What started as Abel bringing in mezcal from one family in Oaxaca has grown into something much bigger. Today, Compa Spirits represents multiple families, spirits, and wines from across Mexico, all rooted in story, craftsmanship, and connection. From small-batch mezcal to Mexican wine and even sake, Abel shares how following curiosity and building real relationships helped shape what Compa is today.

A big focus in this episode is the trips to Mexico. Abel talks about bringing chefs, bartenders, and industry professionals down to meet the families behind the products, see the process firsthand, and experience the culture in a way that goes far beyond importing and distribution. These trips are about connection, education, and creating a deeper understanding of where these products come from.

As LT joins in, the conversation shifts into how those experiences are showing up back in Arizona. From collaborations and menus to the overall growth of the food and beverage scene, there's a clear ripple effect. Filming this at Chilte brings it all full circle. It's a place that reflects that energy, that connection, and that push to keep building something meaningful.