In the spirit of transparency, here’s some background on how the whole idea of how Mexico in a Bottle – Washington, D.C. came about: DC is my hometown, but now, my immediate family lives with me on the West Coast. I miss DC, I miss my friends, and I really needed to come up with a reason to visit. Then there was a random meeting and conversation I had with Pati Jinich, the terrific Mexican chef, culinary anthropologist, and resident chef at the Mexican Cultural Institute in DC. She told me that the Mexican culinary scene in Washington was growing. A seed was planted and I told Max that DC needed to be on our shortlist of event cities for 2017. Read more
Last night’s inaugural Spirited Conversation at Midtown’s Cantina Alley was fun and super interactive. Rion Toal of the Maestros del Mezcal cooperative tasted us through six mezcals from five different producers and led the talk that covered a broad range of topics from distinctive production styles, agaves used, background on the makers, cooperative programs, hot topics of sustainability, economic impact, and the need to know more about where your mezcal comes from. Read more
We’re really looking forward to our upcoming tasting and talk in Sacramento with Rion Toal of Maestros del Mezcal. Mestros is a cooperative of small producers from several regions in Mexico. This is the kick off of our Spirited Conversations series where we focus on a specific topic while tasting mezcal. The event will be held April 3 at Sacramento’s newest agave spirits and Mexican craft beer focused restaurant and bar Cantina Alley. For tickets, check here. Read more
Just when we start really digging into the different ways to unpack the new NOM-70, Sombra Mezcal founder Richard Betts published this incredible piece. It’s a scoping piece of honesty and transparency from a mezcal brand. More than anything it’s incredibly refreshing – if we all could engage on this level all of the time the world would be a much better place. Read more
You may have noticed the term ensemble on some mezcals, it’s just like the dictionary definition, the second one after “a group of musicians, actors, or dancers who perform together.” The one that reads “a group of items viewed as a whole rather than individually.” As applied to the mezcal world the same holds true, a variety of agaves are harvested, roasted, mashed, fermented, distilled, and bottled together.
NOTE: I edited this piece slightly because a sharp eyed commenter noted that diffusors are explicitly allowed, a fact that I flat out missed while reading and translating the NOM. I’m going to be writing more about that in the coming days but for now I’m just updating this post with the relevant information.
— Max Garrone
Ever so quietly NOM 70 was passed into Mexican law on February 23nd. This after years of debate and discussion – a process that was unusual for its inclusiveness and for how the voices of the people impacted by the law are included in it. Now that we have a law it’s time to figure out what it means. Here’s the full text.
Big picture: Read more
After years of wanting to go, I finally made the trek to Juchitan de Zaragoza and hid it in the old – we’ll take the non-mountainous way to Puerto Escondido which just happens to go by Juchitan – trick to get the family on board with this semi out of the way excursion. En route on the Pan American Highway, we got waylaid by a bloqueo (road block) and waited it out at a Pemex station for three hours. This meant driving in the dark and trying to navigate the streets of Juchitan, in the dark with google maps as our guide, until we finally arrived at the beautiful home where we stayed for two nights. Read more
Isaiah, my 12 year old growing boy, requires a constant supply of sustenance. For a budding teenager, he has a pretty developed sense of taste, aside from a couple of major failings, number one being he does not like Oaxacan chocolate followed closely by his disdain of that oh so Oaxacan dish, mole negro. He will however chow down on a bag of chapulines and even has his favorite vendors at the 20 de Noviembre market. Read more
Editor’s Note: This contribution comes to us from Lou Bank, a mezcal aficionado and force of nature in the mezcal world who organizes tastings, fund raises for causes in Oaxaca, and generally spreads the good word about mezcal. He’s based in Chicago and travels frequently to mezcal country.
We’ve had a variation of the conversation below with Lou ever since we met him. While in so many other areas of the world appellations have worked to the advantage of most people involved in creating traditional agricultural products, the world of agave spirits in Mexico has left people and traditions behind. Read more
Call this perks of the job… I recently was invited to the kickoff for a new dinner series at Cala, Gabriela Camara’s Mexican restaurant outpost in SF, centered on mezcal. We’ve written before about the restaurant and its focus on not only sustainable food, but also sustainable mezcal. This was the dinner that really brought it together in a fantastic way.
The brainchild of Cala bar manager Marsilio Gabuardi, the idea is to pair a mezcal with each course. It’s not new, the difference here is that there is only a mezcal pairing – no cocktails, no wine, no beer, just mezcal. This first dinner highlighted Mezcal Amaras, which is pretty much the house mezcal at Cala. The surprise of the night was being able to taste new Amaras expressions, including a tepeztate and cenizo, along with three different espadins and their cupreata. We were joined by Amaras U.S. brand rep Sofía Acosta Rascón and, to the delight of all of us, Gabriela Camara herself. Read more