Translating the World Through Wine with André Hueston Mack

You had a unique path into the world of wine. What first drew you to it, and how did your early experiences shape your approach as a sommelier?

André: I didn’t grow up around wine; my entry point was kind of unexpected. Honestly, I was watching old episodes of Frasier and saw these two pompous, granted fictional, brothers sitting around sipping Burgundy and talking about life. That image stuck with me. It gave me permission to walk into a wine shop for the first time. From there, I got obsessed. Not just with the juice, but with the culture, the storytelling, the romance of it all. And when I started working the floor, first bussing tables at Red Lobster, then eventually at The French Laundry and Per Se, I realized wine could be a passport. It was never just about memorizing tasting notes. It was about translating a world for someone else, through a bottle.

Before wine, you were in finance. What was the most significant shift, personally or professionally, when you leaped into hospitality?

André: The biggest shift? Humility. In finance, it was all about being the smartest guy in the room. In hospitality, you’re invisible until you’ve earned the right not to be. You fold napkins. You sweep floors. And through that, you learn grace. You learn to anticipate, to listen. That shift recalibrated everything for me; it taught me how to serve, and how to lead.

You’ve worn many hats in the wine world: sommelier, winemaker, and entrepreneur. What has guided your journey across these different roles? What’s been your favorite?

André: Curiosity’s been the throughline. I’ve never felt confined to one role, each lane just gave me another way to tell the story. Being a sommelier taught me to connect with people. Winemaking let me get my hands dirty and make something that reflects where I’m from and how I see the world. And entrepreneurship? That’s just me refusing to wait for a seat at the table, I’d rather build my own. As for my favorite? I love them all, but nothing beats watching someone drink one of my wines.

You’ve worked in some of the most respected restaurants in the country. What lessons did you take from fine dining that still influence how you work today?

André: The biggest lesson was: excellence is a choice. It’s not about ego or perfection, it’s about care. Every detail matters. Every interaction is a chance to create something memorable. And that mindset? I carry it into everything, whether I’m blending a wine, designing a label, or hosting a dinner in someone’s backyard.

You’ve built your own lane in the wine world; how do you define success now, compared to when you were starting out?

André: Back then, success looked like the title: Master Sommelier, Beverage Director, James Beard nominee. Now? It’s about impact. It’s about showing people, especially folks who’ve never seen themselves in this world, that there’s room for them here. Success is being able to merge all the parts of myself: wine, design, family, culture, hustle. And doing it on my own terms.

What was your first encounter with The Mascot, and what stood out to you about it?

André: Funny story, my good friend Richard Betts posted about The Mascot on his IG years ago, and I clocked it there. Total coincidence, not long after that, I show up to this wine event and boom, there it is on the table. I remember the label first, understated, but confident. And then I tasted it. You could feel the pedigree. It had power, but it wasn’t trying to impress you. It just was impressive. There’s a clarity to it. A sense of place, but also of purpose.

What advice would you give to someone just beginning to explore wine, especially wines like The Mascot?

André: First, don’t be intimidated. Wine is supposed to be enjoyed, not decoded. A wine like The Mascot is layered, sure, but it’s not some riddle. It’s a conversation. So bring your own voice to it. Ask questions. Trust your palate. And don’t feel like you need a special occasion, sometimes the wine is the occasion.