Jake Mack

your favorite founders’ favorite founder

Push all your chips to the middle of the table every single day

@BreezeAirways landed in Tampa 40 minutes ago. Still not deplaned. I will NEVER fly your airline again

I've never been one to say things like this but this year is going to be magical. Already off to a strong start. Every day is another bullet and the world is your target. If you have direction and a little faith, youre gonna make it. May take longer than expected but thatll make the taste of glory even sweeter

We don’t use vanillin. We don’t use caramel coloring. We don’t use oak extract. We tell you exactly what’s in the bottle.

We openly disclose our infusion of avocado blossom honey at 1/10th of 1% — literally one tenth of what the CRT permits for undisclosed additives — and it’s actual honey from bees pollinating avocado trees, not synthetic flavor packets.

The funniest corner of the additive-free debate is how selectively it gets enforced. Beverage programs brag about ‘clean’ tequila while their house pours are Casamigos and Don Julio — both tied up in additive lawsuits and category allegations.

At Dulce Oro, the sweetness and complexity come from natural, traceable ingredients like avocado blossom honey, not engineered fermentation profiles or added flavor compounds. That’s a different approach to character and transparency in tequila.

When a brand leans heavily on vanilla forward flavor in a blanco that has never touched wood, or when there’s legal scrutiny around whether a product is genuinely 100% agave, it raises questions about how that flavor profile was achieved.

Next time you sip Dulce Oro, know this: You’re tasting nature’s most complex honey + 4 years of craft. That’s why it’s different. That’s why it lingers.

People think tequila is just agave + barrels. Add rare honey like this and you get layers, depth, and finish no one else offers.

Most tequila is vanilla-forward sweet. Dulce Oro is complex. The secret? Avocado blossom honey. Here’s why it’s not just “honey”

Color: deep amber, almost mahogany. Why it matters: darker honey = more minerals, more antioxidants, more flavor.

It’s darker. More earthy. More mature. It lives behind the agave and oak instead of sitting on top. That means your first sip feels smooth Your second sip feels layered And your last sip lingers longer than expected

One thing I need to be clear about. Dulce Oro is not vanilla sweet. And that was very intentional. Most “sweet” tequilas rely on flavors people already recognize. Vanilla. Candy. Syrup. We went the opposite direction. Our sweetness comes from Mexican avocado blossom honey.