Heritage Mezcal

Rethinking Oak

Aging agave spirits (with the exception of tequila) is still a taboo, something you talk about using your softest voice not to gain some pretty vocal enemies. Yet, the influence of barrels (and clay vessels) has been critical to the evolution of spirits, wine, and beer for at least a few thousand years. While there are very sophisticated studies dedicated to better understanding this piece of technology, its basis has remained mostly unchanged. In this conversation with Cal Larson we explore the...

Mezcal From the Heart

Mezcal is equally fascinating and terrifying for those who may not be familiar with it. Some are curious but too shy to venture beyond a cocktail, while others can take significant chances, to the point that one day, they may even become fellow agave nerds. To promote the right environment where curiosity can bloom, the person handing these spirits has to be gentle and firm. Capable of sharing mezcal directly from the heart. Please welcome Miryam Sierra, and her intense passion for expanding mez...

From Bleak to Lush

The agave spirits multiverse is as exciting as ever. The conversation has been expanding year after year, bringing to light new regions, agaves and production techniques. But, at least personally, certain places have been more prolific than others. As I've stated in previous episodes, I have an ongoing romance with Salmiana, and I've been exploring the Bajío region with passion for the last few years. The Casa Agave project checks all of these boxes and more. They plant and harvest their agaves ...

Inaccurate Regulation

Lately, I’ve been in a little bit of a conundrum. I’ve been asking myself what the most important aspect of mezcal is that I should be talking about. Should I focus on the history, the culture, the market, the flavors, or the technicalities? After much thinking, I realized that I should attempt to cover all of this and more. Because that is the only way to approach such a complex spirit. So, I am always hunting for minds that understand agave and dasylirion spirits in atypical, enriching ways. T...

Neverending Chihuahua

Chihuahua is not only Mexico's largest state but also full of neverending stories. The first episode I ever recorded about this state was more of an ode: two people who had recently found Chihuahua and had become hardcore fans overnight. But, after that, I wanted to record with someone that had deep roots and a fine-tuned expertise in the territory. This conversation with Alessandra Camino has become my new excuse to delve further into sotol and the many Chihuahuan delights I have yet to experie...

Mezcal Beyond Commerce Pt 2

Vital Water

More and more I've been thinking that we could summarize agave as the lovely culmination of three main variables: agave, yeast and water. In this podcast I believe we've explored in great depth agave and yeast, but we had only superficially touched on water. There are plenty of themes to explore within this realm, but given the times we live in, I thought that exploring reasonable ways of using this vital resource was a good place to start. Mezcal, some would say, is not a basic necessity. So, i...

Rephrasing Spirits

There are so many things that we just do. We don't know where did they start or why do we do them . Pure social inertia. Sharing drinks at a bar, at least for me, is one of those things. Many people in other places socialize or party differently. But in the West, cheering over cocktails, beers, or mezcalitos, if you are lucky, is the norm. In this conversation with Kraig Rovensky we explore the many ways in which the spirits industry, and the places where we party and socialize, are changing. An...

Mezcal Beyond Commerce

In this episode with Fabiola Santiago, President and Executive Director at Mi Oaxaca (an NGO which aims to “preserve Oaxaca’s indigenous food and beverage cultures through narrative change, education and collaboration with compatible organizations across borders”) we talk about so many things that I believe are critical for the future of mezcal. Things like how terrenos comunales work, the impact of mezcal in Santiago Matatlán, how, in a perfect world, should mezcal be presented to consumers and...

Sharing Mezcal

It is undeniable that mezcal has become a poster child in the alcohol world. A spirit that in a way brings us hope, because it is a reflection of many biocultural legacies. , Those beautiful relationships that are slowly formed between humans and their environments if both sides decide to respect and enhance each other. Yet, as pretty as all of this sounds, sharing mezcal is an incredible challenge. Even more so if you want to convince people to drink it slowly and patiently. Please welcome Sofí...

Scary Methanol

Methanol is one of the scariest things I can possibly imagine. We’ve all read stories about people getting intoxicated. Losing their sight and sometimes even their lives. And with all of that as a backdrop I’ve always wondered: why is it that after sampling hundreds of agave and dasylirion spirits that have never been tested, have I never had any problems with this? That answer belongs to a longer, more convoluted discussion, but for now, let’s start exploring methanol from a medical standpoint,...

¡Viva Chihuahua!

Spirits are quite a weird thing. They are everywhere; you engage with them constantly at bars, concerts and restaurants and yet, it is rather difficult to share your thoughts and ideas about them. People get shy and weird when you try to dissect the origin, flavors or implications of a spirit. - Why can’t you just shut up and have fun! - I’ve been shouted at many, many times. That is why I find tremendous joy in the little but great community of mezcal and sotol enthusiasts that I’ve encountered...

Agave's Biocultural Heritage

In this episode on Heritage Mezcal, I had the opportunity to have a delightful conversation with Eric Zandona. He is an incredibly booze-informed gentleman, and the organizer of the ADI’S International Spirits Competition, which, if you were to ask me, offers a great chance for brands of all sizes to break into the US market. Especially if you have something that may shock the nerds. They are not sponsoring this episode, but after being invited a few times as a judge, I can say that I’ve never m...

10,000 Years of Agave History

Agaves and humans have always had an intimate relationship but, believe it or not, a significant part of if has nothing to do with booze. As we've discussed before in this podcast agaves provided to our ancestors with many charms; from clothing to nourishment. But given the fact that many of these relationships have disappeared, this wider understanding of agave is quite hard to imagine. That is why Marcela Sandoval has been researching how and why and with which consequences did humans domestic...

Drink More Pox

Pox, the quintessential Chiapas spirit, is probably the most mysterious Mexican drink that I've encountered in my life. It was a big part of my early 20's, but I never truly understood its technicalities or cultural relevance. Happily, thanks to Javier Oroz, who I just interviewed a few weeks ago (go check the Bacanora episode), I got to meet Zury Guindi. Zury started bottling bottling Pox back in 2011 under the umbrella of "Siglo Cero". When even mezcal was just starting to happen, he decided t...

Tahona Mezcal Room

This is the beginning of a series where both Roy and Chava go around the many venues that hold agave collections that they think are pretty and tasty. Some may be the usual suspects but others may be hiding in plain view, just like Tahona Mezcal Room. Join Chava and Julie Mann Wharton in a conversation that includes tips on how to party when in Brazil, the different types of cachacas you should look for and how this tasting room came to be. Saludcita!

Titanium Dioxide Against Vinasse

Vinasse, which are maybe the most offensive byproducts when making mezcal or tequila, can be neutralized in a number of ways. Scientists are always trying to offer more efficient and cost effective options to neutralize this nasty stuff, and one of those experiments was brought to our attention by our brilliant medical correspondent, Ryan Aycock (aka Cocktail MD). The technical specifics of how Titanium Dioxide nanoparticles can neutralize vinasse is not really the main focus of this episode, bu...

Bacanora is Sonora

As most things that have been created in Northern Mexico, Bacanora tends to create more questions than answers. It may have an active Denomination of Origin and there are some really awesome brands out there bringing delicious juice, but many of the stories linked to its origins are still obscure. In this conversation with Javier Oroz (mastermind behind @bastardosdelbacanora and @santocuviso) we tried to briefly explore Bacanora's convoluted history. We hope you enjoy it!

Scale Matters

How big is it too big? When does a mezcalero stops being "small batch" and migrates to something that could be labeled as not truly artisanal? In this conversation with jóven Jon Darby (patrón at @sin_gusano) we dabble around some some of these questions, while sipping some rarities, that according my invitee prove that he may not be the worst purist in this industry. I hope you enjoy this one.

Agave Science Popurrí

A popurrí is the ultimate mix, an intense collage of songs merged together to accelerate enjoyment. I am sure that the term has been confined to music because if someone were to create the "taco popurrí" it would be too much for humanity to withstand. But jokes aside, this episode is exactly that, a "Popurrí" . Fabio Raya, one of my favorite scientists on earth, was in town and we decided to talk all things agave in one shot while we were sipping gorgeous pulque. I hope you enjoy this one....

Stable Pulque

So many of the most valuable Mexican products are tremendously fragile. A perfectly ripe zapote, a prime "lechón", a fresh habanero salsa and my always beloved pulque. In this episode with Cesar Ojeda, aka @intergalacticyeastieboy, we talk about some of his most recent experiments regarding pulque fermentation, we touch a bit on social justice and we do laugh quite a bit. Welcome to Heritage Mezcal, I hope you enjoy this one.

Amasijo

There are many ways to access the very vast diversity within Mexican food and drinks. Some love spirits, others honey or tea. But Martina ( from @colectivoamasijo) has been working with many different producers from around the country trying to showcase milpa-based agricultural products. We hope you enjoy this episode that delves into the many faces of Mexican agriculture.

Lamparillo Puntas

If there has been an agave that I've been aggressively celebrating for the last few years, it definitely has been Lamparillo. I still remember the first time I tried and I was so confused.I just didn't know that an agave could create that specific set of flavors and aromasBut most importantly I couldn't imagine the kind of landscape that could foster such an unique agave. To better understand this convoluted story please welcome Sergio Garnier, patrón at Ultramundo Mezacal, and his tremendous lo...

Pulque "Aristocracy"

Arguably the first person to coin the term pulque aristocracy was Jose Vasconcelos, one of Mexico's most famous intellectuals. Using this term he was referring to the many families that recognized in pulque a profitable industry that fueled both exceptional festivities and everyday work. But now pulque is almost a rarity in Mexico City, and the once buoyant business is an almost extinct tradition. I had the chance to talk with Martina Manterola, whose family was part of such aristocracy, explori...

Dancing Booze

Different places ask for different drinks, even certain music styles, in my opinion, need specific booze pairings. And even though I am always the first to complain when I can't find delicious complex spirits in the middle of the night. I am starting to understand that calibrating which booze is served on a dancefloor is a important as the stage and lights design. Without further adieu, please welcome Roberto Ávila, and his many insights on how to create accurate booze experiences....

Your Mezcal Brand

There are so many reasons why people may start a mezcal brand. Some do it for the money, some for love and some others because the craft has been in their families for generations. But regardless of how you started, nobody, to my understanding, has found a perfect formula to maintain exceptional quality while still paying the bills. Without further adieu please welcome Sergio Garnier, from Ultramundo Mezcal, and his rather atypical approach to owning a mezcal brand.

Spiky Agave

Like many agricultural products, agaves have developed a complex relationship with humans over millennia. Some agaves were chosen to make rope, others to extract pulque and maybe the luckiest of them all to create mezcal. But there've been many other more subtle ways in which people have chosen their favorite agaves to deal with. In this conversation with Fabio Raya we talk about the agaves that were favored in Brazil versus those that we decided to love in Mexico.

For the Love of Dogs

For a while I was not sure if I wanted to publish this episode. But I think there are quite a few things hiding in the middle of this conversation that somehow relate to the clash of cultures within mezcal. Without further adieu please welcome Dalton Kreiss and his impressive affection for dogs.

Mezcal Puritans

This episode is not about a new religion, so don't you worry. This episode is about trying to better understand some of the people in the tequila, mezcal and agave spirits multiverse that I would say have a very clear and unmovable set of ideas of how these categories should behave. So I decided to do an episode, with my good friend Jon Darby. I've referred to him before as one of the worst purists in the business, but he knows I say with affection. Without further adieu please welcome Jon and h...

Glorious Herbs

I've been thinking so much about the things that are so close to us, so ubiquitous, that we decide to erase them completely. Octavio Paz, our literature nobel prize, explores this intensively in his famous book "The Labyrinth of Solitude". He talks about "Ningunear", which is the act of making someone, no one. We've done this to so many Mexican products. but a group that I believe has been ninguneado like no other, are the thousands of traditional herbs that are still used today for making delic...