Last year when we launched Mexico in a Bottle Chicago, it followed on the heels of a series of openings of mezcal places like Dove’s Luncheonette, Las Flores, Leña Brava, Estereo, and Quiote. Since then only more mezcal places have opened like La Josie – meanwhile it seems like any drinking establishment worth its salt now has to stock a selection of premium mezcals. Clearly something is going on here. read more…
The last thing on my mind when I planned my mini reunion with college friends in Madison, WI was mezcal. Yes, mezcal is always on my mind in some form or another, but this was vacation. Joke on me because Madison actually has quite a little mezcal scene happening. The center of beer and a shot of brandy has fully embraced the cocktail explosion and has made mezcal a centerpiece. read more…
Yesterday Siembra Valles and Tequila Interchange Project founder David Suro posted the following to Facebook on the agave price spike that everyone has been discussing over the past months. In July it seemed like 18 pesos a kilo was extravagant, that was a huge topic of discussion at Tales of the Cocktail where the focus was on agave syrup as a culprit. Now it sounds like the price has crept even higher and the debate has expanded.
In the comments, Jake Lustig from Haas Brothers, which includes mezcals like Don Amado and Mina Real, blames diffusers and industry consolidation in a really sharp cost breakdown. David Suro’s conclusion is much the same of many others concerned with this issue: In the comments he says “If you have someone showing you an Agave spirit below 25.00 USD its just a big red flag! At this time is absolutely no way that those prices are sustainable and ethical.” So that’s something we here in the U.S. and globally can clearly influence. Take note bartenders and buyers!
(As you’ll read Emma is Chicago based so it’s only natural that we have a book release party during this weekend’s Mexico in a Bottle Chicago pre-game show. We’ll be at Estereo 3-6PM this Saturday so drop on by to talk to the author yourself and have a cocktail while you’re at it.)
I had the pleasure of meeting Emma Janzen at Tales of the Cocktail this summer but it’s only since then after reading “Mezcal: The History, Craft & Cocktails of the World’s Ultimate Artisanal Spirit” and chatting with her that I’ve had the chance to unpack the themes in her book and the process that she took to get there. read more…
Looky here, a new documentary about mezcal from the people who brought you Decanted featuring some of our favorite people in the mezcal world including Graciela Angeles, Aquilino Lopez, and Carlos Camarena. It won’t be ready for release until early 2018 so stay tuned…
It’s that time of year again where we take the show on the road and bath the streets of Chicago with mezcal. We’re so excited to be returning to Chop Shop on October 15th for year two of Mexico in a Bottle Chicago!
This year is particularly poignant given the event is happening in the wake of two devastating earthquakes in Mexico. For that reason, we are very pleased to be partnering with SACRED, a non-profit based in Chicago that works with mezcal producing communities to support community libraries, agave replanting projects, and water preservation.
We’re happy to announce that Mezcal Week is back and better than ever November 5th-12th, 2017. Last year was a great launch with participants from far flung mezcal obsessives in Australia, England, Mexico, and the U.S. There were art openings, cocktail tasting menus, all manner of special flights, and so much great mezcal that we had to do it again. read more…
Given last week’s line up of catastrophes, the week before seems like a lifetime ago. Back then I had a chance to taste Mezcales de Leyenda’s new high end, limited release, line of mezcals at San Francisco’s Mosto Bar. What a treat, and if I knew what was going to happen the following week, I would have consumed a lot more for fortification.
This is a new initiative by Mezcales de Leyenda which benefits social causes in the regions where the mezcals originate. It is a bold project in both cause, which at first glance seems all over the place, and determination in getting expensive and small production mezcals into the marketplace. Neither goal is easy nor inexpensive.
It’s interesting to see brands build out their portfolios to hit the different market segments – a cocktail mezcal for volume, the “sipping” mezcals that fall on the mid-high shelf, and the ultra high end premium bottles that are geared toward the collector. It is a gamble in a category that is still feeling its way through how to simultaneously meet demand for product, while still showcasing the beauty of small production mezcal.
This new lineup features mezcals, agaves, traditions, and causes from across central Mexico; each has a different focus.
A cupreata from Northern Guerrero recognizes mezcaleros over 70 and benefits the family of Don Anastacio.
An americano from Michoacan highlights the tradition of aging mezcal in glass, underground, and then unearthing it for celebrations, in this case specifically for Dia de los Muertos.
Reservas de la Biosfera
An ensemble from the Tehuacán-Cuicatlán bioreserve that straddles Puebla and Oaxaca benefits the conservation of regional cactacea (cactus).
Made from agave Montana harvested in Tamaulipus this is, as far as we can ascertain, the first time this agave has been distilled and distributed commercially. The benefit component of this bottle will go the cultivation and conservation of the agave Montana.
These seem like random “causes” until you understand how specifically tied they are to each region where the mezcals come from. How do you simultaneously source and export super small production runs and give something back to the community? As we have written about before, this is no easy task, and often times, a micro focus might make the most sense. If these mezcals are successful, the money generated from them, while small in our eyes, can be huge in these communities where dollars go much further. Supporting mezcaleros who work to carry on town traditions, providing financial support to families of elderly mezcaleros, supporting cactus diversity in bio reserves, and cultivating and conserving a new to mezcal production maguey – these are focused projects that look to maintain a balance of give and take.
But how did they taste?
Grandes Leyendas (369 bottles) is made from wild cupreata from northern Guerrero. It was distilled by Don Anastacio who recently turned 72. Roasted in an earthen pit, crushed by hand in a wood (fig tree) canoe, fermented in oak with water from the stream that runs by the palenque and distilled in copper. At 43% it was quite smooth and had a lovely sweet finish.
Cementerio Mezcalero (435 bottles) is made from the maguey Americano grown in western Michoacán. It was distilled by Don Guadalupe Pérez, who revived the tradition of burying mezcal three feet underground in glass for nine months (like a baby). Traditionally this was to hide the mezcal until it was unearthed for Dia de los Muertos. Local stream water, conical lava rock pit for the roast, wood fermentation tanks, copper still with a pine wood hat, it packs a punch at 48%. It was very dry, and well minerali, though the tasting notes referenced buttery.
Mezcales Únicos “Montana”(369 bottles) is the first known distillation of the maguey Montana from the Sierra Madre Oriental in Tamaulipus. Distilled by a father and sun team of the Obregon family from Guerrero (no mezcaleros in this particular region of Tamaulipus) it was a trial and error experiment in crafting the final product. And I have to say, what a final product in its unique meaty and blue cheesy flavor. Truly sublime.
Reservas de la Biosfera “Tehuacan” (555 bottles) is an ensemble of the agave Marmorata and Macrocantha (Espadilla) and was harvested with special permission from the local community that oversees the bio reserve. Distilled by three generations of mezcal makers, grandfather Don Bernardo, son Don José, and grandson Aquilino using local stream water, a lava rock pit oven, oak fermentation tanks, and a copper still. It was quite floral with a very black pepper finish.
In addition to the new line up, there were also cocktails and delicious passed treats including a chapulines and guacamole tostada, al pastor tacos, a ceviche tostada, and a fresh huitlacoche sope. What a taste sensation all round!
I don’t think any of us are able to wrap our heads around this second earthquake in Mexico – on the 32nd anniversary of the tragic 1985 quake no less. The images of collapsed buildings are horrifying and have left many of us in the mezcal community feeling utterly helpless, especially when we see how the residents of Mexico City and elsewhere have responded so whole heartedly. As someone who lives in an earthquake zone, I can only hope that I would respond with such generosity in a similar situation and that others around me would as well.