Today we’d like to introduce you to Sean Keane.
Hi Sean, we’re thrilled to have a chance to learn your story today. So, before we get into specifics, maybe you can briefly walk us through how you got to where you are today?
In May 2021, after 31 years of military service, I retired. At the time, I didn’t fully grasp how much timing, opportunity, inspiration, and relevance would shape my next chapter. These forces had guided me through the most intense training in the U.S. military, through war, marriage, and raising a young son—and they would prove just as influential in my journey with Mezcal and becoming an Apprentice Mezcalero.
It began with a focus on improving my gut health. Looking for a healthier lifestyle while still enjoying a quality drink, I first explored Tequila. Then a friend—deeply passionate about Mezcal—introduced me to it, and his enthusiasm was contagious. I began sampling different brands, studying the distillation process, and learning about the many types of agave. In bar after bar, I noticed Mezcal was largely unknown—a quiet professional standing in the shadow of its louder cousin, Tequila. I understood that quiet professionalism.
Through soul-searching and trips to Oaxaca, I discovered the deep craftsmanship and devotion behind Mezcal’s production. What captivated me most was the unwavering commitment of Mezcaleros to quality. In a world where convenience often replaces craftsmanship, Mezcal has preserved its artisanal methods for generations. The small-batch distillation, the adherence to tradition, and the prioritization of quality over quantity resonated deeply with me. In an era of shortcuts, Mezcal’s six-generation standard—where “standards are the standards—always”—felt like home.
While I’ve learned to thrive in the unknown, no one can operate there forever. When Mezcal found me, I realized those same guiding forces from my military life would also shape O’Kahan Agave.
One part of my “why” became clear during a recent trip to Mitla. My Maestro Mezcalero invited me to his niece’s Catholic confirmation, which turned into an all-day, all-night fiesta at the family’s palenque. As I stood there, taking it all in, I realized Mezcal is unconventional—just like my life, especially my military career. This past year of building a brand and a label has been an unconventional journey. While Tequila follows the conventional path, Mezcal defies it—exactly the way I prefer it.
Would you say it’s been a smooth road, and if not what are some of the biggest challenges you’ve faced along the way?
The challenges south of the border in Mexico have been very different from those north of the border in the U.S. So far, the journey has felt like traveling an old, bumpy country dirt road—no major roadblocks, but plenty of potholes. Navigating U.S. legalities to build a liquor brand hasn’t been overly difficult, though the path hasn’t always been clear on the “how.” Fortunately, a close friend with several years of experience in the spirits and wine industry has helped guide me through the process.
This coming February marks the two-year anniversary of forming O’Kahan LLC. Building a brand requires immense effort and mental focus. I could go into great detail about designing the label, selecting the bottle, cork, and topper, and working through the Mexican government’s mezcal regulatory board—but those hurdles are now behind us.
I have completed four rotations, each lasting between 15 and 30 days, living and working alongside a Maestro Mezcalero and his Zapotec family. Immersing myself in their world allowed me to learn the traditional methods of distilling mezcal and to truly understand the culture behind it. In time, I earned the role of apprentice to the Maestro. Nothing was given to me—everything was earned. I worked the agave fields and participated in every stage of distillation. It was humbling work, especially at six feet tall, using tools designed for a workforce closer to five-foot-three.
Funding has also been a challenge. My family has contributed a significant amount, with additional support coming from friends, extended family, and crowdfunding. Asking people to invest in your dream can be emotionally draining.
Today, with the foundation of O’Kahan Agave firmly in place, brand awareness and distribution into restaurants and liquor stores have grown slowly but steadily. The process is demanding because I personally meet with owners, share the O’Kahan Agave story, and guide them through tasting the mezcal. I wear every hat—Founder, CEO, CFO, COO, social media manager—and I still hand-deliver purchase orders locally.
Yes, I still go down to Mitla, Oaxaca, Mexico every 3-4 months to continue my apprenticeship.
As you know, we’re big fans of you and your work. For our readers who might not be as familiar what can you tell them about what you do?
As mentioned earlier, I am a retired U.S. Army Special Forces Command Sergeant Major. When I retired, I was told that my 31 years in the military did not define who I was. At the time, I felt insulted—but I now understand. Today, I am an apprentice mezcalero and the founder of O’Kahan Agave. I have redefined myself.
In March 2024, during a visit to the palenque (mezcal distillery) of my future Maestro Mezcalero in Mitla, Oaxaca, I was told that if I truly wanted to be part of mezcal and its culture, I needed to live with his family for a month and fully immerse myself in the distillation process. If I accepted, that distillation would become the first batch of O’Kahan Agave. My initial apprenticeship with the esteemed sixth-generation Maestro Mezcalero would last one month, followed by additional visits of two to three weeks, depending on my availability.
In October 2024, I arrived in Oaxaca to begin my month-long apprenticeship. I worked alongside the jimador harvesting agave and with the Maestro Mezcalero learning each stage of production—cooking, crushing, fermentation, and distillation. I lived within the community of Mitla throughout this experience, a rare opportunity for a non-Zapotec, especially an outsider.
My time at the palenque was humbling. The work was both physically demanding and deeply educational.
As an apprentice, I took on the foundational tasks—cutting wood, hauling horse manure, managing agave bagasse, and cleaning the distillation areas. At the same time, I was involved in every phase of production, from harvest to distillation. Participating in each step gave me a profound appreciation for the labor, passion, and tradition behind every batch of O’Kahan Agave Mezcal.
Who else deserves credit in your story?
My family contributed a significant portion of the initial funding, with the remainder coming from friends and extended family. Many former teammates also stepped up with financial support. Without these contributions, O’Kahan Agave would not have been able to get established.
When I first began exploring agave spirits in search of a cleaner drink, a close friend with a deep passion for mezcal introduced me to the category. His enthusiasm was contagious. That same friend had already spent several years in the spirits and wine industry and has been instrumental in guiding me through the process. He introduced me to my current producer in Oaxaca, Mexico, and eventually to my Maestro Mezcalero.
The relationships I’ve built over the years have been essential in securing introductions to restaurants and liquor stores. Those relationships may open the door, but once inside, I still have to earn my way.
I have also been steadily building a social media presence. The people who have followed my journey have become strong advocates for O’Kahan Agave—sharing my story, making introductions, and helping the brand continue to move forward.
Contact Info:
- Website: https://www.okahanagave.com
- Instagram: https://www.instagram.com/okahanagave
- Facebook: https://www.facebook.com/okahanagave
- LinkedIn: https://www.linkedin.com/in/seanokahanagave
- Youtube: http://www.youtube.com/@OKahanAgave
