From Oaxaca to the Gold Coast – introducing Costa Agave, the new spirit from the Costa Taco crew
Agave spirits are well and truly having a moment. From sleek tequila brands to small-batch mezcal imports, the shelves are crowded. But amid the noise, something different has emerged – a spirit that isn’t about hype or celebrity endorsements, but about connection, culture and a fresh way forward. That something is Costa Agave, the first spirit from Nick and Matt Stanley, the brothers best known for bringing coastal-Mexican flavours to the Gold Coast with Costa Taco.
The spark for Costa Agave began, like so many of the Stanley brothers’ ideas, with a trip to Mexico.
“I went to Mexico city researching food and hospitality for Costa Taco,” recalls Nick Stanley, co-founder of Costa Taco. “I had planned to visit Tequila to learn more about the beverage scene, but all the hospo crew I spoke to told me the same thing: If you really want to understand Mexican spirits, you need to go to Oaxaca and learn about mezcal – the true Mexican spirit. When I got there, it felt like uncovering this whole other world. The history, the culture, the complexity – it was incredible and it felt almost hidden from the rest of the world.”
Guided by mezcal expert Samuel Santiago, Nick dived deep into Oaxaca’s mezcal culture – tasting spirits straight from stills, listening to families who had been making them for generations and slowly realising this was more than a drink. “I fell in love with the spirit – its complexity, the breadth of flavour, the depth of variety in both plants and production techniques – and the way it brings such a unique, uplifting experience when shared,” he says.
But back home, the magic was harder to translate. Mezcal’s smoky intensity divided drinkers. Beloved by aficionados but too much for casual margarita fans. After sharing these observations with his contacts in Mexico, Nick discovered there was a new generation of producers who were already experimenting, blending mezcal’s rich character with tequila’s polished clarity to create something new.
It was this revelation that led him to Diego, a producer in Santiago Matatlán, Oaxaca’s unofficial mezcal capital. Together, they refined a recipe that bridged the two traditions. The result was something entirely different. It was smooth, layered and soulful, but without the overpowering smoky flavour that comes with mezcal. Say hello to Costa Agave.
“We tested the product in our classic margarita recipes, and were completely blown away by the result. It was exactly what we were looking for,” Nick says.
Costa Agave doesn’t fit neatly into boxes. It’s not tequila, and it’s not mezcal. It belongs to a newer classification, agave spirits, which allows producers to innovate beyond regional rules while still respecting tradition. Costa Agave uses agaves typical of mezcal, but applies tequila’s cleaner production techniques, creating a spirit that feels both familiar and entirely new.
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For the Stanleys, where it’s poured is as important as what’s inside the bottle. Costa Agave won’t appear on just any shelf. Instead, it’s being poured exclusively at Costa Taco venues in Broadbeach, Palm Beach and Byron Bay.
“We didn’t want this to be just another bottle on a shelf,” adds Matt Stanley. “It’s about creating an experience. About bringing people into the story, letting them taste the difference, and connecting with the culture behind it. That’s why Costa Agave will only be available at Costa venues – to keep the chain of respect intact, from the agave fields to the glass.”
Costa Agave is more than a new drop. It’s the latest chapter in Costa’s constantly evolving story – one built on respect for tradition and a deep love of Mexican culture.
If you’re keen to sip, head to Costa Taco Broadbeach, Palm Beach or Byron Bay.