Heritage Mezcal

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!

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, but we decided to delve into what would happen if this approach were to be adopted by the industry at large. What would all that Titanium Dioxide could possibly mean to the health of those applying it to the vinasse or those in the vicinity of the distilleries?  It all may sound very sci-fi and complicated, but this conversation tries to show that every decision has repercussions that may not be incredibly evident right away and that fighting one type of pollution may create other challenges.  

Finally, this is the full citation of the article mentioned in the episode:

Alicia Rodriguez Arreola, Marciano Sanchez Tizapa, Florentina Zurita, Juan Pablo Morán-Lázaro, Rocío Castañeda Valderrama, José Luis Rodríguez-López & Alejandra Carreon-Alvarez (2018) Treatment of tequila vinasse and elimination of phenol by coagulation–flocculation process coupled with heterogeneous photocatalysis using titanium dioxide nanoparticles, Environmental Technology. 

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!

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. 

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. 

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.

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.

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 love for the dessert.

If you want to buy the puntas box, that includes the lovely lamparillo puntas, head to MagueyMelate.com and find the "Heritage Mezcal Box" in its shop. Available starting June 10th. 

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, exploring her memories, interests and frustrations around this wonderful agave ferment.  

Hope you enjoy this one.

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.