100 numbered pieces — never reproduced
The michelada, elevated. A hand-rimmed clay cup and curated chamoy-citrus pouch — built for one thing: the perfect pour.
Most drinks are compromises. A pint glass with a sprinkle of salt. A bottle of mix that tastes nothing like the real thing. Michy-lada exists because the michelada deserves better.
We set out to build what nobody else has: a complete ritual in two pieces. Not a kit of parts — a considered object, made for the moment when you want something better than ordinary. Each run is 100 units, never reproduced. When it's gone, it's gone.
The clay cup arrives pre-lined with chili-citrus powder, dusted along the rim with hand-selected spice. The infusion pouch holds dehydrated citrus, premium sea salt, and a ribbon of aged chamoy — ready to drape the interior and set the foundation.
Every element is chosen with intention — from the clay composition to the spice blend. This is what separates a ritual from a gimmick.
Each cup is shaped from natural clay and fired at low temperature to preserve its porous character. The clay breathes, keeping your drink cold and infusing a faint mineral warmth that no glass can replicate.
A proprietary blend of dried lime, guajillo chili, and raw cane sugar — dusted by hand along the exterior rim. Not a coating, a commitment. The spice blooms with every sip.
Our chamoy is slow-cooked from apricot, lime, and habanero, then rested in small batches before packaging. It coats the interior of the cup like a glaze — sweet, sour, and barely hot.
Bright grapefruit and lime zest, a whisper of agave sweetness. Built for sunny afternoons and light spirits. Best paired with: silver tequila, white wine, sparkling water.
Citrus-forwardThe original. Tomato depth, worcestershire warmth, chili lime heat. This is the template — everything else is a variation. Best paired with: lager, pale ale, Mexican Coke.
The classicOrange, grapefruit, and a pinch of sea salt — the Jalisco ritual that predates the michelada. Served traditionally in clay. Best paired with: reposado tequila, grapefruit soda, mezcal.
Rooted in traditionGreen chili, cucumber, and tamarind. Savory and saline — the most unusual profile in the collection. Best paired with: straight mezcal, sotol, or over ice with a squeeze of lime.
Bold & savoryOne hundred numbered kits. Each contains the cup, the pouch, and a certificate of authenticity signed by the maker.