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
Posts tagged ‘real minero’
We are tremendously sad to hear the news that Don Lorenzo Angeles, the patriarch of the Angeles family which is responsible for Real Minero Mezcal, has died of lung cancer. Anyone who met him can vouch that he was a fantastic human being and a link to a different era of Mexico and mezcal. He raised an incredible family which now operates Real Minero, the quality of their mezcal and the ethics they bring to the operation speak clearly to his own high standards. But more than anything their humanity speaks volumes about who he was. Always welcoming to visitors, working in the fields with his workers until very recently, in Yiddish terms he was a true mensch.
As word has filtered out through the mezcal community here in the U.S., folks have taken to Facebook to express their sadness. Pretty much anyone in the bar industry who has traveled to Oaxaca crossed paths with Don Lorenzo over the years, if not in Santa Catarina Minas, then certainly at the El Pochote Mercado where he could be found sampling and selling his bottles, always, always with a huge smile on his face that you wanted to crawl into.
Our world is smaller without him.
We send our condolences and best wishes to his family.
William Scanlan has been a man on a mission for quite some time. You may have seen him toting bottles of Real Minero, Rey Campero, and Mezcaloteca to tastings across the United States. Now you will see those bottles independent of the bespectacled man at bars, restaurants, and on the shelves of better liquor stores across the country because William’s quest to bring them to North America is finally certified and legal.
His story has many of the elements common to mezcal and opera: He met mezcal, fell into a torrid romance, and spent the rest of the dramatic acts resolving all the problems. In his case it was the work of importing and distribution which, as many others similary bewitched by mezcal can attest, is more than a simple chore. But the time and effort involved probably made him better prepared for the road ahead. It’s not easy out there for a mezcal importer.
First, the mezcal
Before we do anything else let’s get to the serious stuff. The mezcals. Here’s what’s being imported to Texas by Virtuoso Selections, Washington by Agave Oaxaca, and fresh this week, California courtesy of JVS Imports. As William’s import company, the aptly named Heavy Métl, gets its tentacled arms across the country he will open more states with strategic partner Skurnik Wines starting with New York in October.
DOM Santa Catarina Minas
Maestro Mezcalero: Don Lorenzo Angeles
– Barril (Agave Karwinskii)
– Largo (Agave Karwinskii)
– Field Blend of 4 agaves (barril, largo, and tripon from the Karwinskii team and espadin, Agave Angustifolia haw.) This is the sort of blend that probably comes closest to recreating the original mezcals. Traditionally mezcals were made from whichever mezcals were ripe at the time of distillation and less emphasis was placed on type.
– Pechuga: Triple distilled espadin (Agave Angustifolia haw.) with the addition of creole/wild apples, pineapples. platano de castilla, orange, almonds, white rice, the skinless breast of a free range chicken that hasn’t laid eggs, and more.
– Arroqueno: (Agave Americana var. Oaxacensis) Though this was an extraordinarily limited production run of 65 liters for Real Minero’s launch in the United States. It’s heavily allocated so don’t be disappointed if you can’t find any.
DOM – Candelaria Yegole
NOM – O185X
Maestro Mezcalero: – Romulo Sanchez Parada
– Espadin (Agave Angustifolia haw.)
– Cuishe (Agave Karwinskii)
– Madreuishe (Agave Karwinskii)
– Tobala: (Agave Potatorum) This is the only Rey Campero mezcal made from wild agave harvested from a different village, San Pedro Martir at about 6000 feet above sea level. The high altitude and cooler climate favors tobala from San Pedro Martir but only during the dry seasons because these plants are especially sensitive to rain.
– Mexicano (Agave Rhodacantha)
– Jabali (Agave Convallis)
– Tepextate: (Agave Marmorata) This just arrived in the United States and is now available in California but it will take a little longer to get distributed everywhere else.
– Later this year William plans to import Rey Campero’s Arroqueno (Agave Americana var. Oaxacensis) and Sierra Negra (Agave Americana), ideally as something special for the holidays so start saving now!
Mezcalosfera by Mezcaloteca
William is working away on bringing Mezcaloteca’s various bottlings into the United States. The name is different because it reflects Marco Ochoa and Silvia Philion’s idea to distinguish between certified and non certified mezcals. William will only be importing certified mezcals. At least for now! With luck we’ll start seeing these bottles later in October just in time to snap them up for holiday gifts!
Who is William Scanlan?
Like many of us William fell in love with mezcal and immediately set to work figuring out how to make it part of his life. A native Texan and fluent Spanish speaker, he’s lived on both sides of the border for his work. He first encountered mezcal 12 or 13 years ago at his local Mexican restaurant in Austin where he’d hang out and sample the latest tequilas with the staff. One day the manager told him “‘come in tomorrow night for a mezcal tasting, you have to taste it, it’ll change your perspective and you’ll never like tequila again.’ I thought that was a bold statement so I showed up and the man leading the tasting happened to be Ron Cooper. Back then he was still driving mezcal up from Oaxaca himself. I hung out and talked to him for a while and that’s really when I first became enamored with mezcal. I had never tasted that level of quality before.” For anyone that doesn’t know, Ron Cooper is the founder of Del Maguey, the original artisanal mezcal in North America.
The mezcal obsession really got going in 2006 when he moved to Oaxaca and later Mexico City. He’d been mulling the idea of his own mezcal brand and traveling to all the mezcal meetings at Agave Fest, Expo Mezcal, Dardo, and anywhere else that would help him learn about the spirit and the industry. Then two years ago his good friend and mentor, Erick Rodriguez of Alma Mezcalera, grabbed him at Agave Fest and told him that he really needed to taste this new mezcal called Rey Campero. “I went over and tasted them and it was right then and there that I broke the idea of doing my own brand. I decided that being an importer was what I wanted to do because it was much more than about the brand, it was about the culture, regions, biodiversity, and traditions of the families that produced these mezcals.”
What’s the Rey Campero story?
Rey Campero is the perfect example: The brand is really a family of brothers, cousins, and nephews – Romulo is their maestro mezcalero in the community of Candeleria Yegole about two hours south-west of Oaxaca City. The village may be familiar to you because Mezcal Vago hails from the same area as do many smaller producers. Romulo learned how to make mezcal from his dad and worked in the palenque until he was 20 but, like many people in his village and the whole country, when the economy went bad and mezcal wasn’t a viable business he emigrated north and worked in North Carolina.
When Romulo returned to Mexico in 2003 he moved to the City of Oaxaca and thought about returning to the mezcal business but it wasn’t until 2012 that he made the leap, moved back to Candeleria Yegole and got the business started. He pulled his brothers and nephews into the project and they have been working away at it ever since. The fact that they’ve really only been a formal company since 2012 tells you everything you need to know about the evolution of mezcal; it’s young and growing fast.
Romulo and his family still do everything on the production side even if many of them live in the city of Oaxaca. As William told me, “they prepare the ovens, roast and plant the agave. They may be in charge of sales and administration but they’re actively involved in the grunt work.” And that tradition shows through in the mezcals: Almost all of them are truly the fruit of wild agaves with their espadin being the only cultivated one of the bunch.
As for the name, Rey Campero means “King of the Countryside” and was chosen to reflects the landscape, hard work, wild agaves, and “superior mezcals” that the brand produces. William told me that the connection to the countryside is critical to all concerned because “it’s a reference to the difficulty of harvesting maguey from the steep slopes and canyons in the countryside where you can not use trucks to remove the maguey.” In other words, Rey Campero runs on the backs of its farmers and burros.
Becoming Real Minero’s conduit
Anyone who has tasted Real Minero knows how good they are. Graciela Angeles Carreño is the leader of the brand and an upholder of a family tradition. She fully understands the weight of that burden and has defined her family’s business and distilling tradition with a precision and discipline seldom seen in the mezcal business. William said that when he first visited her palenque, “it blew me away how clean and organized the palenque was. I told her ‘this is incredible, it’s the most organized and most clean palenque I’ve ever seen,’ and she told me “this is what happens when you have a woman in charge of running a business.””
Working with Real Minero took time and lots of intention exactly because it’s a family business with so much at stake. Like many of these things it’s all about the relationship. When William first met Graciela she was entertaining offers from a variety of importers. Whatever he offered her and represented must have resonated because he ended up with the contract. As he puts it “Ultimately, she decided to work with me, I’m very grateful for that.” Having met both William and Graciela my guess is that they have something like an extended familial relationship of fantastic respect and understanding which is the foundation of the business.
Anyone who has met Graciela can testify to the precision and care she brings to the business. The same goes for her entire operation, Real Minero produces just 5,000 liters a year for the Mexican and European markets. The plan is to slowly ramp up with demand from the United States while maintaining high quality in their low production.
If that wasn’t enough, Heavy Métl will soon bring select Mezcalosferea by Mezcaloteca bottles into the U.S. Mezcaloteca is the embodiment of cult status. Physically a tasting room in Oaxaca City just up the street from the botanical garden as well as a label which brings many small producers to the attention and delight of mezcal aficionados fortunate enough to make the trip. They represent much more, founding member Marco Ochoa is one of the intellectual guides for the mezcal world while his business partner Silvia Philion continues to run the show. Screaming Eagle eat your heart out because you can still go to Mezcaloteca and meet the people behind the brand with their products nightly. Bringing that vibe and product north is a trick – so much so that there won’t be many bottles and they will be few and far between; as in real collectors items. As William says, “The idea is to keep production low and maintain the true sense of Mezcaloteca, once it’s gone it’s gone.”
Mezcaloteca’s bottles are famous for their exact descriptions of who produced the contents and how. They adapted a traditional structure and have paved a path for the rest of the industry. Their focus has always been on the purely artisanal producers who, by necessity, only create small batches because other things like stable incomes derived from farming cash crops take priority. And, because they’re so small, most of Mezcaloteca’s producers aren’t certified by the CRM as makers of mezcals. William told me that only a single Mezcaloteca producer is currently certified so he’s working with Marco and Silvia to build a new collaborative palenque. “we’re creating opportunities for people in the community who would like to certify their production – like this 22 year old kid who is making amazing mezcales at his father’s palenque but since his dad is against certification he has no where else to go to certify his mezcal. So we want to give opportunities to people who want to be certified and are faced by certain obstacles.” Given that state it’s going to be a while before Mezcaloteca’s bottles start appearing in the United States; optimistically this fall, realistically the new year. Hope in the mezcal world springs eternal.
I’d be remiss if I didn’t talk about the name because it’s just so awesome. No, William isn’t a lover of Danzig, Metallica, or sundry other bands that could have inspired him naming his business “Heavy Métl” which, in this new variant of Nahuatlish or Englitl, is the perfect combination of North American pop sensibility and the Nahuatl word for agave. Nahuatl being the language common to the peoples of what is now central Mexico like the Aztecs, when the Spaniards arrived. The “Heavy” part harks back to the colloquial meaning in the seventies, as in “deep” or “profound.” It refers back to that idea of “that’s heavy man.” refers back to that. band reference. I’m at a loss, why didn’t we or anyone else think of it. But William has it sewn up, he gets the cred for that and gifting himself with the title “Chief Mezcalhead.”
Heavy Métl has been nearly a decade in the making and just started importing this summer so I’d expect things to ramp up slowly but it sounds like William has been overwhelmed with orders and is sitting on top of a successful operation. As he told me last week “my projections were way too conservative which is really exciting for these families and me.” He’s been so busy supporting the few states where Heavy Métl already imports that he’s only been able to go to Mexico for a few days in recent months. Sounds like it’s high time for a new hire, but he isn’t resting on his laurels just yet. He told me that Oaxaca is just the beginning. “I’m starting with mezcal from Oaxaca because that’s where everyone thinks where mezcal comes from so I decided to bring the best of the best. I’m building my name as an importer, but the only reason I’m trying to draw attention to myself is so that when I plop another amazing mezcal down in front of a consumer from Guerrero, San Luis de Potosi, Durango, or somewhere else, there will be some consumer awareness that ‘this is the guy who brought Mezcaloteca, Real Minero, or Rey Campero, I’m going to trust him.’ I need to develop that confidence and trust before I can expand.”
And expansion is clearly on his mind because one of the last things he said was “Part of this project is rooted in me getting tired of drinking the same mezcales every time I came to the United States. It’s rooted in my experience and education. Not that stuff here is bad, there are some great mezcales, but I feel that mezcalophiles want new stuff.” The rumors of what that ‘new stuff’ might be are incredibly enticing, more as we can confirm it…
Let’s get one thing clear, women have always been part of the mezcal industry. Historically mezcal production has been a family affair and women were intimately wound into most aspects from selling the mezcal at markets, to preparing the meals, to handling the finances, to actually making mezcal. What seems to be the new trend is women actually getting recognition for their part.
This has been an area of interest for me since, well, mezcal has been of interest to me. As a woman, navigating the very macho world of spirits in general, and then specifically mezcal in Mexico, I can’t help but be drawn to this.
Today, women who are running mezcal businesses are few in number, though perhaps growing. Graciela Angeles Carranza of Real Minero is perhaps the greatest example of a woman at the helm of a family business who has grown it exponentially and is now shipping product around the world. Then you have Reyna Sanchez who learned how to make mezcal from family and has been producing fantastic mezcals while she works her way through the labyrinth of certification. I first met her in November of 2012 when she was making mezcal out of her cousin’s palenque in San Luis Amatlan. Through a grant, she built her own palenque and is known in Oaxaca for her madrecuishe and tepestate. You also have women like Sosima Olivera Aguilar who works with a collective in the Sierra Sur of Oaxaca and sells to bars, restaurants, and mezcalerias in Oaxaca. And of course you have others like Andrea Sánchez López of Aguas del Corazon mezcal, and Cecilia Murrieta of La Niña del Mezcal who have founded their own brands and work with mezcaleros in Oaxaca, and in the case of Cecilia, now Jalisco.
It makes for a great story: Women are beating the odds and finding economic opportunity in a male dominated industry! But I wonder just what the reality is. After all, Mexico really is a bastion of machismo in all its subtle and explicit varieties. So, this last trip I made a point of visiting the female mezcaleros I know and searching for any that I’d been missing.
I started by telling Ulises Torrentera – mezcal expert extraordinaire and co-proprietor of Oaxaca’s In Situ – that I was interested in meeting women who were making mezcal and he made it a point of introducing me to various women at the Maestros event I went to in Oaxaca. I was fascinated by one in particular,Oliva Ramírez Laoreano, primarily because at 22 she is very young, and because she doesn’t fit the mold of the classic off the grid mezcalero that I frequently meet. I’m used to meeting men with hardened hands and little experience with contemporary life while Olivia was texting away on her phone and just like a 22-year-old anywhere. At the Maestros event Oliva was pouring tobala, espadin and some of her cremas. The latter lends itself to lots of confusion because the literal English translation is “cream” but no dairy products are present in a mezcal crema, they are actually fruit based mezcals, usually blends with jamaica or tamarind. We chatted briefly at the Maestros event and then made plans for a visit her in Sola de Vega, where she lives.
While at the Maestros event I also met anthropologist Ronda Brulotte, a professor at the University of New Mexico who is working on a huge research project about mezcal. We got together for breakfast a few days later in Oaxaca and talked through some of the issues and questions she has when discussing women and their role in the mezcal industry. While I tend to focus on the role of women as mezcaleras, Ronda digs deeper and has been asking whether the visibility of women in the mezcal world means that the deeper economics are changing. She wonders whether mezcal is actually bringing in more money to the families that make it and whether that’s changing the economics within the family income structure and whether women are getting more power or just sitting in traditional roles. After that breakfast it was quite clear that the story that we’d all love to believe, of a trend of women making mezcal, just isn’t that simple. We are seeing more female faces in the business when it comes to marketing and pr but we don’t have any data to show there are more women making mezcal so it’s very possible that this whole idea is just wishful thinking. That really weighed on my mind as I got ready to meet up with Oliva.
The drive to Sola de Vega is beautiful – especially because it was the rainy season when everything is verdant. Coming from drought stricken California I felt like a broken record – it’s so green, oh my god look how green everything is, it’s just so, wow, green. Located in what is called the Sierra Sur, it is mountainous and reknown for tobala. Like all road trips, there is always a hitch, this one being we had no cell service and had to stop at a miscellenea to use a landline to figure out where were supposed to meet Oliva. I point this out to anyone wanting to do excursions outside of Oaxaca to more remote areas of Mexico – always have a communications back up plan, and consider making sure any cell plan is with Telcel as Carlos Slim seems to have negotiated contracts for the most coverage. We were supposed to head to a supply store and, after some initial confusion as to which exact supply store, we found one other and headed out to the palenque she was using.
In addition to Oaxaca’s own Mezcalista, Ana JB, and I there was Oliva, her brother, her uncle, and a cousin. Thankfully the drive to the palenque was only about 25 minutes and the road not so badly rutted. Located in a beautiful, narrow valley, the palenque was simple and, at this time, still inactive. There was one wood fermentation barrel, four clay distillation pots, and a chipper to crush the cooked maguey. I want to get back to the chipper question later, for now I have a clear appreciation for their utility given how labor intensive mezcal making is. Some people claim that doing all the shredding by hand or with the tahona creates a clear difference in flavor so I really want to set up a tasting to evaluate this question. There was also plenty of maguey in the surrounding fields. The palenque is apparently certified and I am sure that factored into the reason Oliva wanted to use space.
July is when people are usually planting corn so most mezcal production is on hiatus for these smaller guys. The palenque is owned by a great uncle who has been making mezcal his whole life. Oliva is learning from him and her grandfather. Her brother, who is younger, probably about 18 or 19, has been helping as well, providing the much needed muscle for this back breaking work. The two of them are without doubt, the most beautiful palenqueros I have ever met. Most of this was explained by Oliva’s uncle, who did most of the talking about the project. It is his hope to create a cooperative of female mezcal makers, a noble concept, which he was clearly passionate about.
I have to admit, I was skeptical of all of this. Was Oliva actually making mezcal, or was she reselling her great uncle’s mezcal? Was she a front for a great story or is this the beginning of what could be a great economic driver for women in the cooperative? And if it is a legitimate project, how many other female mezcal makers are actually out there to make up a cooperative? Then there were other questions – Oliva had studied psychology in school so why would she return home to make mezcal? As I spoke with her uncle, she was quiet and not engaged, and when I asked her why she wanted to do this she really couldn’t answer.
I ended up buying a couple of liters of espadin from her great uncle. A strong, what I call mezcal del campo, I paid 200 pesos to his wife before climbing back into the car to go to Oliva’s house near the center of town to taste her mezcal.
This was where everything changed and Oliva became completely engaged and animated- where she and her brother showed me the maguey starts they had going in the yard next to the house – a mix of tobala, tepestate, and sierra negra. We then sat down at the table, Oliva got glasses and began pouring – first cremas and then espadin and tobala. I am not a huge fan of the cremas, but I have to say, hers were pretty delicious and would make great cocktail mixers as well as playing key roles in the kitchen. I mentioned how they would be great reduced to syrups and poured over roasting meat or used on bread or tortillas with cheese. She immediately pulled out some queso and we began tasting the different combinations of the jamaica and tamarindo. And then there was the straight up mezcal which was quite tasty and showed skill and talent. Ironically, I would have bought the cremas, but she was down to very little until they started making mezcal again. We made do with the tobala, and I made her promise to get us the cremas as soon as possible.
We stopped for a quick meal before hitting the road home. We heard thunder in the distance and light rain danced on the tin roof as we chowed down on mole and tortillas and coffee. The sky was darkening as we climbed into the car and began the 2.5 hour journey home, chasing a storm the entire way back to Oaxaca.
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.
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.
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.
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.
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.
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.
Yesterday we had a fine time at Tres‘ back room wending our way through their annual La Ruta del Mezcal with a variety of fellow aficionados and industry reps. A special shout out to Jayson Naona who organized everything. We obviously need more tastings like this.
A few items of note:
Erick Rodriguez aka Erick Almamezcalera poured some really interesting bottles. His batches are always small and distinctive. Yesterday he was pouring a Salmiana from San Luis de Potosi that was incredibly spicy and peppery even finding jalapeño notes. It would be a great match for meals. His Karwinskii was the mezcal equivalent of a spiced mango, full of classic agave fruit and peppery spiciness. By far the strangest thing at his table was the pechuga de iguana which flummoxes my descriptive powers. A lightening poll of other people I knew found similar responses that ranged from “otherworldly” to “indescribable.” It was certainly powerful, strong flavors and strong alcohol.
Erick also displayed the unique ceramic bottles from the 50-year-old agave mezcal he has started to sell called El Cuarenteño. Get into touch with him through his Facebook page if you’re interested in that. We’ll have a bit more on that project soon. And he was selling some really nice custom copitas which are well worth a look.
Mezcal t-shirts are officially a thing with the El Jolgorio crew wearing a variety, Bruxo offering its variant, Erick sporting his design and a few other versions wandering around. I’d be remiss if we didn’t mention ours, we’re already working on new designs so clearly there’s a trend here.
El Jolgorio had a big showing at a table manned by three people and looked constantly busy. It’s hard to read too much into that alone but the visibility of those bottles at bars and liquor stores tells me that they’re making a big impact. Their upcoming tepeztate is definitely something to taste, sweet and well balanced.
This was El Buxo’s semi-official launch in North America so consider yourself lucky if you were there. They were pouring one through five of their series which is much more extensive in Mexico. The number three Barril was a stand out. Their California brand ambassador, Irais Monroy, told me that they may bring in others as well, keep your eyes peeled. It’s really nice to see that their marketing is focused on their mezcaleros and the production features of each mezcal in their list.
Real Minero, Rey Campero, and Mezcaloteca continued to prime the North American pump: They’re being poured at tastings like this one because they’re not completely certified yet. The word is they will be legal and in stores soon. When? That depends on the TTB but it could be as soon as summer. It’s the same line up you may have tasted at Mexico in a Bottle with things like the Real Minero Largo, Rey Campero Jabili, and Mezcaolteca’s Espadin with cacao. I’m sure they will strike a cord with many an aficionado and be the gateway taste for anyone new to mezcal.
Wahaka’s Raza Zaidi was pouring their line up including the two vegan pechugas from their “limited editions” series. They are indeed limited, once gone, gone forever, and since they’re almost out of stock grab your bottles today. Wahaka will be releasing a four new bottles in that series which should be really interesting. This is where their mezcalero Berto gets to experiment. More of that please! The new bottles in the limited edition series should be on store shelves soon. Again, when exactly depends on the TTB.
A few more photos from the tasting:
While Susan is knocking around Oaxaca I’ve been left in the cold and wet San Francisco to fend for myself. Fortunately our friends Scarlet and Grover of tastetequila.com just returned from a trip to Oaxaca bearing mezcal. Over dinner last night we sampled their selection of a Real Minero Cuishe and two finds from a tiny palenque outside of Minas.
As expected the Real Minero Cuishe was fantastic, well balanced and complex. Real Minero’s mezcals have really impressed both Susan andI so we’re anxiously awaiting their entry into the American market. In the interim I know that Susan has already been tasting through their selections in Oaxaca so look forward to further reporting from her on that front.
Scarlet and Grover identified the palenquero as a certain Don Felix and described his operation just like the many roadside distillers you find across Oaxaca, a little house next to a shack containing a small clay still with the roasting pit off to the side. Take a look at our photos from a similar operation, Palenque Roaguia, outside of Hierve el Agua to get a sense for what these places look like. They were fortunate enough to try some mezcal straight from the still and noted that Don Felix keeps a wider cut from the heads and tails than they’re used to seeing in the world of tequila. You could definitely taste Don Felix’s touch in the Arroqueno and Martineno, he has a nice touch, both were sweet with that minerality associated with clay stills. Fantastic expressions of the silvestres and terroir.