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Posts tagged ‘del maguey’

Chicago here we come…

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.

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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

Denver, a test case for mezcal (and events within an event)

The first thing you notice about Denver, beyond the the backdrop of the Rocky Mountains on one side and the great eastern plain on the other is how much the town is booming. The amount of construction projects is not to be believed, which makes sense given the population there has grown 15.5% since 2010. 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

Mexico in a Bottle DC – kicking off 2017

The Mexican Cultural Institute in Washington, D.C.

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

Cocktails, beer, mezcal and more – this Lucha is going to rock!

It would be fair to say that despite the fact that we do an awful lot of events, we don’t consider ourselves event planners. This is why we are such believers in collaboration. We always try to work with the best of the best who bring their game to whatever event we have going.

This is especially true of the upcoming La Lucha de La Cocina on August 13th at Pier 70 in San Francisco, a collaborative fundraiser for La Cocina, the non profit culinary incubator in San Francisco’s Mission District that helps <primarily immigrant> women start formal food businesses. In addition to the Lucha Libre and Taquiza (taco extravaganza) which we previously wrote about, there will also be three bars hosted by some of San Francisco’s most innovative bars and restaurants – ABV, Old Bus Tavern, and Novela. Read more

Even more delicious Oaxaca chef/mezcal news in Oakland

milpaOf course just after posting the news about Pilar Cabrera being in town, we learned about another visiting chef from Oaxaca unveiling her new cookbook in Oakland.

Chef Susana Trilling, founder of Seasons of My Heart cooking school in San Augustin, Oaxaca will be in Oakland Thursday night at Calavera. Not only will she be presenting dishes from her gorgeous cookbook Milpa, From Seed to Salsa, she’ll also be signing said book and pairing dishes with some Del Maguey Mezcal. $65 dollars gets you a copy of the book and dishes paired with mezcal. Call the restaurant to make a reservation.

Again we get to say, provecho!

Los Borrachos – throwing a mezcal tasting when #lovewins

It takes some cojones to throw a mezcal tasting in San Francisco during the annual SF Pride celebration. Add to that the historic Supreme Court decision on same sex marriage, a Giants home game, and the farewell Grateful Dead concert, and you are looking at truly committed mezcal lovers who made their way through mayhem to taste some really new and exciting mezcals, paired with great eats.

Erick Rodriguez and Adrian Vazquez, Los Borrachos, put together this tasting event at Bartlett Hall to showcase traditional mezcals. In addition to brands already in the market like Wahaka, Tosba, Del Maguey, Don Amado, Alipus,  and Mezcalero there were some new bottles from the Heavy Metl fold – Rey Campero, Mezcaloteca, and Real Minero – which will soon be imported to the United States as well as fresh bottles from Erick’s Almamezcalera label. Totally new to the market and making their debut were Mezcal Los Gentiles and Chaneque.

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How you pace yourself at events like these is the big question. I go for tiny tastes. I also try to focus on mezcals I’ve never had first and see how it goes from there.

Erick Rodriguez of Almamezcalera

Erick Rodriguez of Almamezcalera

My first stop was with Almamezcalera. Erick was pouring three new mezcals all distilled with spices and herbs and made from espadilla, a wild espadin, and distilled in clay and wood. I will not call these “healthy” mezcals, as I think mezcal holds medicinal properties period. I started with the Cilantro and Hoja Santa which was incredibly herbaceous (of course) and vaguely anis like. At 54% it was big, spicy and smooth. Next up was the mezcal distilled with ramos – considered a cleansing herb – and at 61% it was surprisingly non-alcoholic, very green and herbaceous. It felt more medicinal in the same way that Fernet does. Last up was the cinnamon and cacao, also at 61%, which was neither sweet nor perfumey which was what I was expecting and why I tasted it last. All three of these mezcals would work great as both aperitivos and digestivos.

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Next up was Chaneque, a major reason I braved the insanity to come to the tasting. I had tried their madrecuishe once in Oaxaca and was intrigued. Juan Carlos Rodríguez, owner of Chaneque, had the whole lineup, and a couple of special mezcals under the table. I rolled through the 59% Coyote from Matatlan; the Mexicano from Sola de Vega (surprisingly musky and not the usual hot sweetness I’ve come to expect from Mexicanos); a 52% 8yr aged (in glass) Espadin from Zoquitlan which blew my socks off with its thickness and richness, and proof of why an Espadin should never be considered pedestrian; a very dry and mineral 52% Tepestate from Sola de Vega that had a strong bite in its finish; and finally a 47% Tobala from Matatlan that had the perfect sweet finish to it. Chaneque should be in the market in a couple of months with the Espadin, Madrecuishe, and Tobala.

Clase Azul Cenizo Mezcal

Clase Azul Cenizo Mezcal

The 49% Mexicano from Los Gentiles was very subtle and had the lovely sweetness you get with this maguey. I saved their collaborative project from Clase Azul – a 44% Cenizo from Durango – for last. This project is an experiment with only 6,000 liters produced (a drop in the bucket for this tequila brand). Created with the idea of economic development and jobs – it is part reforestation/cultivation of a wild agave, part art project with is ceramic black bottles, and beaded tops, and a price point of $225.

Creme de Poblano soup from Mayahuel

Creme de Poblano soup from Mayahuel

Thankfully among all the mezcal was some pretty delicious food from Lolo, Uno Dos Tacos, Colibri, Mosto, and Mayahuel in Sacramento which wins the prize for most dedication to come all the way to SF in the midst of the traffic nightmare. And their creme of poblano chile soup – delicious. For me the true treat was the delicious drunken cake from Polvorón Panaderia in Hayward – course textured, moist and only slightly sweet. And their Tres Leches is the bomb. If you can’t get to Hayward, don’t worry, you can get the cake at Uno Dos Tacos.

Pastry from Polvorón

Pastry from Polvorón

 

 

 

Waiter, is that a ham in my mezcal? Tasting notes from the Del Maguey Iberico

The Del Maguey Ibérico on the ABV bar.

The Del Maguey Ibérico on the ABV bar.

No doubt you’ve already heard about the Del Maguey Ibérico. It’s a collaboration between Del Maguey and star chef José Andrés to make a pechuga out of jamon iberico. It received ample coverage, if ever something screamed marketing stunt, this was it.

That and its price tag of $200 per bottle are the reasons it took Susan and me so long to give it a taste. A normal two ounce pour makes it quite an investment, but recently Susan and I descended on ABV, Ryan Fitzgerald’s tautly run agave bar and bistro kitchen right as they opened at 2PM on a Monday. I admit that I was the first through the door but I was closely followed by a cluster of people. Fortunately San Franciscan drinking culture is alive and well.

ABV is far more than just an agave outlet. The whole place is run with great sensibility with a trio of wines on tap including the amazing Scholium Project red and a bunch of Moonlight brews on tap. Dive into their menu, especially the Pimento Cheese Burger which is a real highlight and the extraordinary kimchee fritter.

And ABV is one of the ideal places to sample something like this because they don’t only offer that big two ounce pour, they also offer the perfectly reasonable (indeed it should be standard) one ounce pour which at $15 for the Ibérico is entirely doable. Our great Peruvian bartender Enrique gave us a pour in a clay copita and away we went.

Suffice to say that it’s a huge surprise.

Del Maguey Iberico Pechuga
49% ABV
Lot SCM 135
NOM O41X
Santa Catarina Minas
Clay still

A copita full of the Del Maguey Ibérico.

A copita full of the Del Maguey Ibérico.

It has a very sweet nose, neither of us got any smoke.

The body is extraordinarily light, some sweetness but completely unexpected, none of that typical agave sweetness nor the oil that I associate with pechugas. The cured meat obviously changes the pechuga equation dramatically. You’d be hard pressed to call this out as 49% alcohol, because the flavor, body, and every other indicator don’t point in that direction. The lean body make it a great pick for sipping alone.

The finish is dusty, leathery and endures long past your last taste.

Yet another argument for experimentation in mezcal.