Within the framework of the Tourist Tianguis of Mexico 2025, we had the opportunity to talk with Jesús Sandoval, a third -floor leader, an innovative company dedicated to the production of hydromiel. For those who are not familiar, the hydromiel is a fermented drink based on honey, water and, sometimes, spices or fruits. Although its origins are uncertain, it goes back to ancient times, popularly popularly among the Nordics, who considered it the “drink of the gods” in the Valhalla, a place where the fallen warriors celebrated forever.
Sandoval stressed that hydromiel is typically served with an alcoholic content that ranges between 8 and 25 degrees. However, your company has opted for a softer mixture, around 7.3 degrees, seeking to adapt to Mexican palates. This approach is part of your vision to introduce this ancestral drink in a market saturated with artisanal beers, where approximately 12,500 breweries are recorded in the country, compared to only 1,500 houses dedicated exclusively to hydromiel.
The beginning of the Third Floor project took place in 2020. Sandoval, along with its partners Gisela and Samuel, decided to explore what they could offer beyond beers, starting with tastings and pairings until they finally opted for the production of Hydromiel. Rigorly, they took courses and spent a year perfecting their recipes. Among their outstanding labels, they have a fresh lemon, grass, ginger and peppermint -based option, as well as a more aromatic with cinnamon, nail and green apple. The latter, inspired by Sandoval’s aromas of childhood, seeks to evoke nostalgic moments through its flavor.
In addition to being a drink to enjoy meetings, the hydromiel is also versatile in the kitchen. Sandoval mentioned that it can be used for marinados, such as experimenting with tuna, providing unique flavors thanks to its components.
The future of the third floor includes an ambitious plan to organize a Hydromiel Festival in Nayarit, where they hope to collaborate with local chefs to present exclusive pairings that show the best of state gastronomy. The company already has a presence in social networks (Facebook/Third and IG @Hidromiel_tercerpiso) and sends nationwide, with a view to expanding internationally.
With enthusiasm for the potential of the hydromiel in the Mexican market, Sandoval concluded the interview with the hope of bringing its products to international festivals, which represents an opportunity to learn and grow in this exciting sector.
Third floor offers a unique experience that invites you to rediscover this old drink, combining tradition and modernity. Without a doubt, a promising commitment in the landscape of the gastronomic offer and drinks in Mexico.
Full interview on all our platforms:
https://x.com/CaribeEmpresar1/status/1919404720512180425?t=ynDW3xZVrQrsxpzMhexchQ&s=19
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