Johannesburg recently got a taste of Mexico’s most soulful celebration as Don Julio Tequila transformed the city into a vibrant playground of flavour, rhythm, and colour. In honour of Día de los Muertos — the Mexican Day of the Dead — guests were whisked into a cultural fusion where the spirit of Mexico met the rhythm and soul of Africa.

Hosted at Mama Ka Shaka & Friends, the afternoon unfolded like a cinematic feast for the senses. Think: bold cocktails, hypnotic beats, ornate marigold décor, and culinary artistry that married two worlds of heritage and heart.

At its essence, Día de los Muertos is about honouring loved ones through remembrance, storytelling, and shared joy. It’s a ritual steeped in colour, symbol, and community — values that resonate deeply with South African traditions. Whether through ancestral libations, family folklore, or the pulse of the drum, both cultures celebrate connection, memory, and the legacy that lives on through us.

A Soundtrack for the Ancestors

Commanding the decks was none other than DBN GOGO, South Africa’s global DJ phenomenon whose set was a spiritual voyage through amapiano, deep house, and Latin rhythms. Her magnetic energy electrified the crowd, blending two continents through one universal language — music.

“Music has always been my language of connection,” said DBN GOGO. “This moment is about celebrating life, legacy, and the energy that continues to move through us.”

Guests swayed, laughed, and toasted under the afternoon sun — a dance floor of remembrance turned celebration. Among the crowd were actress Linda Mtoba, actor Zola Nombona, Amapiano star Kelvin Momo, and musician and influencer Tino Chinyani, each soaking in the harmony of culture and creativity.

A Taste of Tradition, Reimagined

At the heart of the culinary experience was the Pan de Muertos — a soft, fragrant Mexican sweet bread baked during Día de los Muertos as a symbol of the circle of life. But this wasn’t your ordinary bread. Don Julio partnered with Chef Jared Malemed, the mastermind behind La Tarte Pâtisserie, to reimagine the classic treat with South African flair and French precision.

His Pan de Muertos was a revelation: delicate yet soulful, infused with warmth and a whisper of nostalgia. “It’s about bridging worlds — French technique, South African ingredients, and a Mexican story of remembrance,” Malemed shared. “I want people to taste both legacy and joy in every bite.”

Malemed’s artistry extended beyond the bread — guests could even learn how to recreate the Pan de Muertos at home, turning remembrance into a delicious ritual of their own.

Sips of Spirit & Storytelling

No Don Julio affair is complete without the perfect pour. Guests were treated to bespoke cocktails inspired by the vibrant flavours of Mexico — citrusy, smoky, and unapologetically bold. Each sip told a story of craftsmanship, from the smooth Don Julio Blanco to the deeper, caramel undertones of Don Julio Reposado.

Theo Zulu, Marketing Manager for Tequila & Rum (Diageo South, West & Central Africa), summed up the ethos behind it all:

“Día de los Muertos reminds us that the act of remembrance can be joyful; it’s about honouring where we come from while celebrating who we are today.”

And that’s precisely what this event achieved — a fusion of tradition and innovation, where tequila wasn’t just a drink, but a vessel for storytelling, memory, and connection.

In the end, Don Julio’s Día de los Muertos celebration wasn’t just an event — it was a reminder that joy and remembrance can coexist. That heritage isn’t static, but a living rhythm passed through food, sound, and spirit.

As Mexico met Mzansi, Don Julio reaffirmed its legacy as a brand that celebrates craftsmanship, culture, and community — proving that when two worlds unite through purpose and passion, something truly magical happens.

Colour. Culture. Craftsmanship. That’s the Don Julio way.

“At Don Julio, we believe that celebration and heritage go hand in hand. Día de los Muertos reminds us that remembrance can be joyful.” — Theo Zulu, Diageo South, West & Central Africa

Recreate the Pan de Muertos at Home

By Chef Jared Malemed, La Tarte Pâtisserie

Bring a slice of Mexico’s most meaningful tradition into your own kitchen with Chef Jared’s simplified take on the Pan de Muertos. Perfect for sharing and remembering loved ones, this bread is soft, buttery, and subtly citrus-scented.

Ingredients:

• 2500g bread flour
• 750g sugar
• 625g cubed butter (2cm)
• 50g instant yeast
• 38g salt
• 625g whole milk
• 2.5g orange blossom water (zero alcohol)
• 750g eggs
• Zest of 3.5 oranges

1. Add all liquids into a mixer.
2. Add the dry ingredients and mix gently on low speed for 3 minutes.
3. After 3 minutes, add the butter and continue mixing on low speed for another 5 minutes.
4. Keep mixing for an additional 5 minutes at the same speed.
5. Increase to medium speed and knead for about 12 minutes.
6. By this point, the dough should have developed a strong gluten structure — smooth, elastic, and easy to stretch without tearing.
7. Let the dough rest at room temperature.
8. Punch down the dough, then chill (either freeze for 1 hour or refrigerate for 2 hours).
9. Divide the dough into 80g portions for 100 individual pieces.
10. Shape each portion into a tight ball and leave them to proof/rise until puffy.

For the “Little Bones” (to top the Pan de Muerto, symbolising the bones of the deceased):

• Each bone: 10g
• Head piece: 4g

1. Using reserved dough, shape the “bones” and “heads.”
2. Place them on a tray at room temperature while the breads finish rising.
3. Once the breads are fully risen, place the bones and heads on top.

Finishing:

1. Let the breads cool completely.
2. Brush with melted butter and dust with sugar.

 

Serve with a Don Julio Reposado cocktail — and raise a toast to those who came before you.

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