Mother Mesccia

Rediscovering a Lost Rum Culture in Monaco

When you think of Monaco, rum probably isn’t the first thing that comes to mind. But believe it or not, this tiny Mediterranean principality once had a unique and vibrant rum culture. One that’s now making a bold comeback.

Back in the 17th century, Monaco had its own way of enjoying rum. Caribbean rum, brought over by Genoese ships, would arrive at the port of Monte Carlo. Then a key hub for Mediterranean trade and was often exchanged for local citrus fruits. But the Monégasques didn’t just sip it straight. They had a tradition called Mesccia, which means “mixture” in the local dialect. 

But like many traditions, the Mesccia way of drinking slowly faded into history—until now.

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A Bold Revival by a Rum Visionary

Enter Luca Gargano, a pioneer in the rum world and the man behind Velier. With support from the Principality of Monaco, Gargano embarked on an ambitious project to bring back the spirit of Mesccia. Not just by copying old recipes, but by reimagining what this rum could be today. Blending heritage, craftsmanship, and the finest raw ingredients into something entirely new.

The result? Mother Mesccia, a stunning tribute to Monaco’s forgotten rum past, made with wild sugarcane from Haiti and crafted using meticulous, traditional techniques. It’s not just rum. It’s a story in a bottle.

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Tradition Meets Innovation: A Modern Take on Mesccia

The goal wasn’t to recreate the past verbatim. After all, the original Mesccia, rum blended with sweet vermouth and Marsala wouldn’t necessarily suit modern palates. Instead, the team set out to create a rum that pays homage to history while meeting today’s highest standards of quality and flavor.

And they didn’t cut corners. Far from it.

They started with sugarcane grown in Haiti without any chemical fertilizers. It’s harvested by hand, transported using mules, and pressed with a small, traditional sugar mill. From start to finish, every step reflects a deep respect for both nature and craftsmanship.

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Fermented with Patience, Distilled with Passion

From fermentation to bottling, Mother Mesccia is all about purity and precision.

Fermentation begins with wild yeasts. No lab cultures here. It’s a slow process, designed to coax out the full character and flavor of the Haitian sugarcane juice. To preserve that character, Gargano introduced an innovative two-step distillation process.

First, the fermented juice is distilled in Haiti at the Sajous distillery. There, it’s slowly fermented and then carefully distilled using a Müller alambic still from Germany. They use a method called bain-marie (a kind of gentle water-bath distillation), which protects the delicate aromatics and results in an incredibly refined spirit.

But it doesn’t stop there.

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This intermediate spirit is then air-shipped to Monaco, where it undergoes a second distillation at La Distillerie de Monaco, the principality’s first and only distillery. Under the direction of Master Distiller Philippe Clotzo, the final distillation uses a Khote alambic still, giving the rum its distinct Monegasque signature.

The result of this labor-intensive, two-country process is a rum that feels both ancient and modern, a seamless blend of Haitian terroir and Monaco's elegance.

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Tasting Notes: A Fragrant Story of the Mediterranean and Caribbean

Bottled at 46% ABV, Mother Mesccia is already earning serious praise as a white spirit. It’s versatile, expressive, and full of personality equally brilliant sipped neat or used in a refined cocktail.

Pour it into a glass and you’re immediately greeted by the fresh green aroma of raw sugarcane. Notes of lime zest and grapefruit float in, followed by subtle hints of herbs and white pepper. It’s a fragrance that evokes both the sun-drenched Mediterranean and the breezy tropics, a rare and captivating combination.

On the palate, the first impression is soft and silky, with a crystal-clear sweetness. Flavors of white peach, melon, and ripe pineapple roll across the tongue, balanced by a mineral dryness and a whisper of sea breeze in the finish. There’s a vegetal freshness in the aftertaste, clean, crisp, and incredibly moreish.

Rum aficionados describe it as a “rum that speaks in aromas” a spirit so expressive, it feels like the ingredients are telling their own story. It’s a poetic meeting of Monaco’s sophistication and the raw energy of the Caribbean.

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A Spirit That Tells a Story, At the Bar or the Table

Mother Mesccia is more than a drink. It’s a conversation starter. Whether poured straight, mixed into a cocktail, or paired with food, it brings depth and storytelling to the experience.

Try it as a welcome drink, simply served with soda to highlight its clarity and character. In cocktails, it shines in a minimalist daiquiri just lime juice and Demerara sugar, allowing the rum to take center stage.

Want to get creative? A Mesccia Negroni with white vermouth or Italicus adds a new twist to a classic. Or consider a “reimagined Mai Tai” that dials back the tropical sweetness and focuses on the rum’s subtle complexity.

For food pairings, it works beautifully with citrus, herbs, and seafood perfect for a summer lunch or a coastal dinner.

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Authenticity, Craft, and Soul. All in One Bottle

In today’s rum scene, three values matter more than ever: craft, story, and authenticity. Mother Mesccia delivers on all fronts. From the painstaking production process to the centuries-old inspiration, this is a spirit that doesn’t just taste good. It means something.

From the moment you open the bottle, you’re part of its journey. It’s a sip of history, a tribute to craftsmanship, and a rum that invites you to tell its story your own way.

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Photo Courtesy: Velier