Skip to content

Posts tagged ‘bagasso’

Why does mezcal need to be the torch bearer for sustainability?

New library in Santa Catarina Minas. Photo by Graciela Angeles

This is not a rhetorical question and in fact it remained at the forefront of my mind as I spoke with brands, mezcaleros, development people, and academics while I was in Oaxaca, and prompted so many more questions. Why is there such an intense focus on sustainability within the mezcal industry? Just what is it about mezcal that inspires such a hard core call for sustainability? Read more

Bagasso

IMG_6834

Pulling the bagasso after a distillation run.

Bagasso is the cooked and pulped agave fibers that remain after making mezcal. The term has a round about origin, it probably started in Spanish as bagazo which migrated to the French  bagasse and then came back into Spanish as bagasso relatively recently. At least that’s Read more