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Posts from the ‘Brands’ Category

The sum of all cane – Paranubes

The Paranubes Rum

What is it

Paranubes is a rum distilled from sugar cane juice in Oaxaca’s Sierra Mazateca region which is almost due north of the city of Oaxaca far off in the mountains. It is distilled by Jose Luis Carrera and imported by Vago. It hit the US market in June and is currently available in California, Illinois, Louisiana, New York, and Texas. Internationally you can find it in Italy. Read more

Thank GAD…

The Gracias a Dios lineup

I have to hand it to the guys at Gracias a Dios (GAD) or www.thankgad.com – that is one clever URL for the brand.

I had a chance to visit their palenque – a two birds with one stone event so I could see my friend Norma and visit the palenque. She lives in Teotitlan and puts on some pretty incredible textile and culture tours.

We set up a time to meet at the GAD palenque and get a special tour and tasting with Maestro Mezcalero Oscar Hernandez Santiago. Of course I got lost because my GPS disconnected and the directions sent us off in the complete opposite direction in Matatlan. Note to travelers – google maps is great and amazing, except of course when you have no phone reception which crazily enough, I didn’t in Matatlan. The palenque is on the edge of town as you head south on 190. It is a beautiful piece of property and will eventually be a centerpiece of the new style of mezcal travels in Oaxaca – a bread and breakfast on palenque property. It is now available to book through Airbnb. Read more

The Casa de Cortes model

The Tres Mezquites Palenque

Over my years of visiting Oaxaca, Asis Cortes and I have never managed to be here at the same time. This trip is no different, but luckily, I was finally able to get out and visit a few of the palenques they work with. Special thanks to Puro Burro and Zack Safron who used to be a San Francisco based bartender. He has since made the leap to Oaxaca which is quite a trend with bartenders. Zach occupies a fascinating spot in the mezcal world: He works closely with Puro Burro which leads trips to Oaxaca geared toward the hospitality industry, and is a bartender at Mezcalogia, Asis’ Oaxaca mezcaleria. Zach acts as a kind of connector for the Casa de Cortes “empire” with Mezcalogia and the world outside of Oaxaca. His love and enthusiasm for mezcal, and Oaxaca, cannot be overstated. Read more

Del Maguey acquired by Pernod Ricard

The much anticipated news that Pernod Ricard had acquired a mezcal company finally hit, with perhaps the biggest surprise of all being who it acquired– Del Maguey. Pernod will take a majority stake in the US’ number one mezcal company. The exact terms of the deal were not disclosed. According to the press release and what we have heard from the company, the current management team and staff remain in place and all operations in Mexico remain intact as well. Read more

Del Maguey launches sustainability training seminar

Misty Kalkofen, Del Maguey‘s Madrina (godmother) is a big ball of energy when it comes to her passion project – mezcal and sustainability. If you haven’t already checked out the sustainability blog at the Del Maguey website, you should. It is highly significant that the brand that pretty much launched the mezcal category as we know it today has a dedicated space on their website discussing issues impacting the mezcal industry– this is a real issue that the category as a whole must address. Read more

Cala SF launches mezcal dinner series

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

Open questions

It’s a new calendar year and things are changing for mezcal. As we all hold our breath this Friday we do know a few things, and all of them have some impact on the mezcal world.

It’s never been so cheap to create a mezcal brand

There are more mezcal brands on the market in the United States than ever before. With the growing interest in the cocktail space and even the retail world, the business case is there and brands are being built to fill niches in the market. We routinely talk to distillers, brand creators, and others who are interested in creating or bringing a mezcal brand into the United States.

In Mexico there are even more brands, so many that it’s been difficult to even imagine what’s going on in the mezcalosphere. That points to one fascinating contradiction in our moment: The production is there, the business interest is there, arguably the consumer interest is also there. But there are some big questions. Read more

As the big boys get into mezcal, they’re at least paying lip service to sustainability

Rays of sunlight in the struggle for sustainability?

We all knew that the big liquor companies were coming to mezcal. Zignum, Beneva, and others have been around for a while but the really big distributors like Diageo jumped into the game last year, signing a distribution deal with Mezcal Union, while Pernod Ricard sounds like it’s launching a mezcal in the next few months. Read more

Tasting Notes: Mezcalero #17

The latest in Craft DistillersMezcalero line which delivers extremely small production batches from a variety of locations around Oaxaca.

 mezcalero17The details:

– Location: San Baltazar Guélavila
– Agave: Cultivated espadín and agave de lumbre
– Maestro Mescalero: Cirilo Hernández
– Quantity: 184 cases / 1104 bottles
– Distillation Date: March 2014
– Bottled: June 2015.
– ABV: 48%
– NOM: O14X

 

 

The background:

These are the sort of one off distillations that used to define mezcal so this series is something of a relic of another era and testament to all the riches that remain. As I’ve said before, the mere existence of Mezcalero is fantastic, the fact that they continue to produce such high quality mezcals so consistently is even better. Read more

Tasting Notes: La Venenosa Raicilla Sierra de Jalisco

Since its premiere at Mezcal: Mexico in a Bottle 2014 Raicilla Venenosa has been a constant presence at better mezcalerias. It was the first racilla legally imported into the United States and was only recently joined by a second. The distinctive flavors of this other Jaliscan mezcal are well worth seeking out.

Raicilla Venenosa Sierra de Jalisco Raicilla Venenosa Sierra de Jalisco

The details:

– Location: Mascota, Jalisco.
– Agave: Agave maximiliana.
– Maestro Mezcalero: Don Ruben Peña Fuentes
– Quantity: 800 bottles
– Distillation Date: April 2014
– ABV: 42%

The background:

Esteban Morales really brought raicilla to the United States and we’re all the richer for his work with Arik Torren to make that happen because raicilla is so different from other mezcals – once you try it you’ll instantly understand why it deserves its own category. Read more