Details Location: Ventura, CASource material: Prickly pearDistillers: Anthony Caspary, Henry Tarmy, James Greenspun, Andrew CasparyABV: 41%Tasting keywords: Buy it today Nose The Opuntia comes at you with a lively fruit bouquet with nips of peach, grape, and cherry just like an eu de vie.
No matter where you are, we’re all basically in the same situation. I write this from my incongruously peaceful shelter in place. I’ve heard from many people in the bar and spirits industries that they’re either waiting for something to
On our last trip to Michoacan we were lucky enough to spend an afternoon with proprietor siblings Miriam & Fernando Pacheco, as well as importer William Scanlan, of Charanda Uruapan. From walking the cane fields, to getting up close and
My first inkling about NETA’s existence was six years ago after the first Mexico in a Bottle. It was a stressful day because it was our first real, honest to god public mezcal tasting, so we’d been running around putting
Maguey Melate, the company that has started a mezcal of the month club with artisanal distillers in Oaxaca, is now offering a new service: they will source a unique mezcal batch for your restaurant or bar. I've seen bars do
If you look closely at many a mezcal bar you’ll find three bottles of Mexican amari that really stand out from Royal Vallet in Mexico. The Fernet-Vallet, Amargo-Vallet, and Granada-Vallet are imported by Jacob Lustig of Haas Brothers which is
While at the San Antonio Cocktail Conference last week, I had a chance to go to a special happy hour hosted by Desert Door, a desert spoon distillate, at the Havana Bar. I was interested in this company since I first
[gallery ids="25328,25387,25388"] When we started selling the Mezcal Tasting Journals we weren't exactly sure how they'd be received. We certainly love them and have been using them for all our tastings ever since Tess Rose Lampert showed them to us. She'd developed the format along with Portland's 33 Books Co. which has a number of other tasting journals. One of the things that I liked immediately about the format is
It's something that most of us don't really think about when it comes to mezcal because we are so focused on the magic being made in the still, but with every liter of mezcal produced there are about ten liters of liquid waste produced. That's called the vinaza. In small production runs, it is seemingly manageable to dispose of. You can pour it in the river or the field and it will break down in weeks. If you add chemicals that process can be shortened to days. But as soon as you multiply production runs, suddenly it is a whole different proposition.