I’ve been writing about agave distilling projects in California and sotol distillation in Texas for some time because they’re expanding the world of mezcal. Those projects are interesting for what they are in and of themselves and because of questions
I'm excited to be heading to Tucson next week for the local Agave Heritage Festival because of all the luminaries involved and, well, it's Tucson and I'm excited to explore the desert. As much as California is agave country, the Sonoran
This Durango piece comes from Tess Rose Lampert, mezcal educator and frequent Mezcalistas collaborator. She has organized our DC and NYC Mexico in a Bottle in-event programs and will be spearheading our upcoming Chicago in-event program. We are looking forward
Taking advantage of being in the backyard of Khrys Maxwell we developed some programming around Mexico in a Bottle San Diego by co-hosting a blind tasting of agave distillates at Tahona Bar in Old Town San Diego last Monday. It was
We are not going to bury the lede - it did not rain! What a lovely day it ended up being for our second Mexico in a Bottle event at San Diego's Bread and Salt Gallery in Barrio Logan. More
We've got some changes afoot for Mexico in a Bottle this year, including a new logo and look, a new city, a couple of date changes, exciting additions of non-agave distillates, programming and more. There is no doubt that mezcal
Just back from the San Antonio Cocktail Conferences (my recap is here) where I was able to attend some terrific seminars helmed by a few leaders in the industry, who happen to be women. I say it like that because I am becoming increasingly uncomfortable with how marginalizing it feels to use the phrasing female bartenders, female distillers, female brand ambassadors, etc when really, we have been here all along. The rest of the world is just waking up to that. By putting female, or woman before laymen's terms, it continues to make us more of a novelty or side bar, rather than the truth of the matter - we are fully integrated in this business, as marketers, as writers, as owners and as consumers.
Agave prices in Jalisco just keep rising. Per a friend in the business blue agave in Jalisco is "27 (pesos/kilo) for good, mature, and ripe agave, 24/25 for unripe agave." He also noted that it's the rainy season now which
[caption id="attachment_7994" align="aligncenter" width="1024"] [media-credit id=3 align="aligncenter" width="1024"][/media-credit] What's the chemistry in these agaves?[/caption]
The mellifluously titled “Volatile Compound Profiles in Mezcal Spirits as Influenced by Agave Species and Production Processes” by Araceli M. Vera-Guzmán, Rosa I. Guzmán-Gerónimo, Mercedes G. López, and José L. Chávez-Servia has some tantalizing research into the chemistry of mezcal's flavor. They were looking at the question of whether chemical variations between different agaves harvested in different areas could account for flavors which, as any of your mezcal aficionados know, is pretty critical to our enjoyment even if most of us, most of the time, don't dig into the details of chemical analysis.