Elixir of the Gods

Our friends at Bear Radio invited us to The Venue Berlin so that we could introduce Elixir of the Gods to a live audience. We went through the basics and also invited Maria and Cassandra on the stage to have a tasting with us

We only had time to taste one bottle, Diego brought a bottle of Fidencio Clasico.

A special thanks to Jill from Bearradio and of course Maria and Cassandra for being on stage with us!

For this special chapter we were invited to a basement inside a barber shop, where the pop-up "Puntas, Gracias" is located.

We recorded this chapter to give you a feeling for the experience.

Puntas, Gracias on Facebook

Reservations

Agavera (run by Christian)

Tom's book "The Mezcal Experience" (Amazon)

Destille Berlin (March 2 & 3)

The cousin of Mezcal. Traditionally a Mezcal, but now a days we know it is not an Agave, but a Dasylirion. 

The plants are very similar and in this chapter we will try to explain the differences between them.

We will be trying the same brand, but different varieties of Dasylirions, which is not something that was common in the past years. 

La Higuera Leiophyllum

La Higuera Wheeleri

La Higuera Cedrosanum 

We will be trying Bacanoras the pride of the north.

Typically a Mezcal, but with its own local Appellation.

The Plant in this case is an Angustifolia, but the subspecies is Pacifica.

Not a very common drink, but give it a try, you might like it.

Bacanora Cielo Rojo

Bacanora Yoowe

Bacanora Rancho Tepúa

In this chapter we are going to go for the methods. We have seen the process but now we go a bit deeper. 

The methods are the different techniques used for each stage of the process.

The method begins with the Jima, the different tools used for cutting. The cooking, the different ovens. The mashing, how do they mash the plant once its cooked. The fermentation, times, tools, yeasts, etc. The distillation, most common techniques per region.

Espadin subspecies tasting.

3 Different Espadines, from different regions, with different techniques.

Raicilla La Venenosa Tabernas

Mezcal Mina Real Blanco 

Mezcal Fidencio Clásico

The goal is to try and give you an idea of the process Agave distills go through to become Spirits.

The process is complicated but very interesting. If you know the process for other distills, then it will not be so hard grasp the idea, but each distill has its own characteristics.

The 3 most important factors:

The Plant: The star of the show, which variety of Agave is being used.

The Terroir: The territory and the soil were the plant grows.

The Hand: The technique and the personal touch of the producer.

In this first chapter we will try to differentiate the Agave distills, uncover some myths, and explain how to drink it. 

We will give some information about the Appellations of origin and explain a bit about the complexity and variety of the Agave plant.

Hi, we are Diego and Albert and we would like to share our passion for the world of Agave spirits with you.