Heritage Mezcal

Querida Charanda ~ Spanish Spoken / Hablado en Español ~

La Charanda es quizás es el aguardiente mejor conocido de nuestro país. Y si bien tiene una historia que se remonta a los orígines de la destilación Mexicana, por alguna razón la mayoría de nosotros conocemos poco de su origen y especificidades. En esta conversación con Arturo Silva Pacheco, de @charanda_uruapan , intentamos explorar las muchas caras de este destilado tan bello. Espero lo disfruten.

Querido Aguacate ~ Spanish Spoken / Hablado en Español ~

El aguacate para los mexicanos es salud, lujo y alegría. Practicamente todas las gastronomias del páis lo incluyen, ya sea embarrado, partido, en salsa, y yo lo he visto hasta en licuado. Pero pese a su popularidad, rara vez encuentro algún libro o docuento que explore a detalle esta fruta que nos ha acompañado por miles de años. Por eso hace unos meses decidí viajar a Uruapan, Michoacán, para entrevistar al ingeniero Antonio Oseguera, un experto que lleva tanto tiempo trabajando con aguacat

California Agave

In this episode with Doug Richardson, we talk about all things agave. From how to choose the right species if you are working in California, to naming some of the most extravagan agaves that nobody has yet distilled but that may yield some delicious spirits. For some, planting agaves outside of Mexican soil is a thorny issue, but just as it has happened to grapes, cacao or oranges, I think crops love to travel, and if they happen to fit a different place and culture, they should be given the c

Cacao Para Todos ~ Spanish Spoken / Hablado en Español ~

Quizás sea un vicio de los malos, pero siempre me han encantado los productos que son casi invisibles. Por suerte algunos de ellos ahora empiezan a concentrar fama y atención, como el mezcal, pero otros siguen ninguneados. A mi parecer ese es el caso del cacao mexicano, si bien todos hemos comido y disfrutado de algún tipo de chocolate, conozco a muy poca gente que me pueda hablar de regiones, variedades o productores específicos. En esta conversación con Karina Archundia, reina indiscut

Cuatrociénegas' Sotol

One of the most extravagant expressions I've had in a long time is Mauricio Cantú's Sotol, produced in Cuatrociénegas, Coahuila. I had the privilege of visiting this territory, and I can testify that everything up there is unique, from the soil to the technologies they have used over time. I welcome you to this unlikely episode. I hope you enjoy it!

Vino del Norte ~ Spanish Spoken / Hablado en Español ~

Bienvenidos a Heritage Mezcal en Español. En este episodio con Alan Schubert y Enrique Cesard nos acercamos a la muy improbable historia de los vinos del Norte, específicamente a la de aquellos producidos en Nuevo León. Si no ha tenido el gusto de probarlo, recomiendo ampliamente pedirse una botella de Pecho Tierra, y si ya lo probaron, pues aquí está la historia completa del como, donde y porqué.

From Bleak to Lush Pt 2

I think a lot about agriculture, in my mind it was the first way in which humans expressed themselves. They planted for survival, but also to meet and expand their desires. They were able to create more deliciousness and more complexity hand in hand with the territory they worked. The land was loved and it loved us back. Somehow, just very recently, this relationship was broken. And now it seems we've decided to abuse the land and the environments we live in rather than work with them. In th

Coahuila's Sotol

Coahuila is the third-largest state in all of Mexico. But in many ways, it is a discrete, unknown territory. I personally know very few people who have traveled to Saltillo or who have roamed around the state. Happily, a few months ago, I had the chance to visit Casa Sotol, a project led by Fernanda Arrillaga, which is crafting some of the most exciting juice I've tried in a long time. I won't explain much more, but needless to say, start planning a trip to Coahuila to enjoy some very pretty sot

Mecenas ~ Spanish Spoken / Hablado en Español ~

La totalidad de México me emociona y me entusiasma, pero siempre tengo algún favorito de temporada, y ahorita Guadalajara trae a mi corazón latiendo fuerte: sus calles, sus museos, la gran oferta de destilados, los infinitos remedios para la cruda. Entre todos los lugares que me encantan en esta capital, uno que creo representan la gran imaginación tapatía es "Mecenas", con sus licores caseros, destilados experimentales y botanas callejeras. Hace ya unos meses tuve la oportunidad de sentarme co

Agave Science Popurrí Pt. 2

In this conversation with my dear friend Fabio Raya, we explore many of the ideas we were exposed to at the "VI Simposio Internacional de Agave". This episode includes everything from using agave as livestock silage to developing a comprehensive strategy for using 2 million hectares of Mexican arid land—a full labyrinth. Big shout-out to Fernanda Arrillaga, from Casa Sotol, for hosting us and letting us record at her beautiful house in Saltillo. And huge thanks to Alan and the whole team at

Mexican Wine

Wine has a long history in Mexico, with its introduction arguably dating back to the 16th century. However, it was never massively consumed in the same manner as pulque, beer, or vino de mezcal. There are even annecdotes about communion wine was spiked with coconut spirits (vino de coco) to give it some proper potency. But our relationship with grapes has been changing in recent years. The wines from Baja California have gained a consistent following, and new regions all around Mexico have been

Querido Sotol ~ Spanish Spoken / Hablado en Español ~

Este es el primer episodio que se graba en español y estoy tremendamente orgulloso de eso. Para esta nueva realidad paralela bilingüe del podcast, quise empezar con un episodio que resolvió muchas de las dudas que llevaba cargando desde hace tiempo. El sotol, o los sotoles, o los dasylirion, para ser más específico, son algo que me emociona y me intimida. No solamente los sabores me son difíciles de descifrar, sino todo lo que los rodea. Desde su identidad genética  hasta las muchas maneras d

Flavour Hunting

There are so many things that you could do with your life. You could dedicate decades to science, get into politics, and figure out how to reach world peace, and then there are flavors and pleasures. Which seems less important, a luxury amongst needs. Yet, there are companies paying millions of dollars to develop and protect specific formulations. People go crazy about securing a reservation at the most celebrated restaurants in the world, and many of our memories are forever linked to partic

Rethinking Oak

Aging agave spirits (with the exception of tequila) is still a taboo, something you talk about using your softest voice not to gain some pretty vocal enemies. Yet, the influence of barrels (and clay vessels) has been critical to the evolution of spirits, wine, and beer for at least a few thousand years. While there are very sophisticated studies dedicated to better understanding this piece of technology, its basis has remained mostly unchanged. In this conversation with Cal Larson we explore th

Mezcal From the Heart

Mezcal is equally fascinating and terrifying for those who may not be familiar with it. Some are curious but too shy to venture beyond a cocktail, while others can take significant chances, to the point that one day, they may even become fellow agave nerds. To promote the right environment where curiosity can bloom, the person handing these spirits has to be gentle and firm. Capable of sharing mezcal directly from the heart. Please welcome Miryam Sierra, and her intense passion for expanding

From Bleak to Lush

The agave spirits multiverse is as exciting as ever. The conversation has been expanding year after year, bringing to light new regions, agaves and production techniques. But, at least personally, certain places have been more prolific than others. As I've stated in previous episodes, I have an ongoing romance with Salmiana, and I've been exploring the Bajío region with passion for the last few years. The Casa Agave project checks all of these boxes and more. They plant and harvest their aga

Inaccurate Regulation

Lately, I’ve been in a little bit of a conundrum. I’ve been asking myself what the most important aspect of mezcal is that I should be talking about. Should I focus on the history, the culture, the market, the flavors, or the technicalities? After much thinking, I realized that I should attempt to cover all of this and more. Because that is the only way to approach such a complex spirit. So, I am always hunting for minds that understand agave and dasylirion spirits in atypical, enriching ways.

Neverending Chihuahua

Chihuahua is not only Mexico's largest state but also full of neverending stories. The first episode I ever recorded about this state was more of an ode: two people who had recently found Chihuahua and had become hardcore fans overnight. But, after that, I wanted to record with someone that had deep roots and a fine-tuned expertise in the territory. This conversation with Alessandra Camino has become my new excuse to delve further into sotol and the many Chihuahuan delights I have yet to experie

Mezcal Beyond Commerce Pt 2

Vital Water

More and more I've been thinking that we could summarize agave as the lovely culmination of three main variables: agave, yeast and water. In this podcast I believe we've explored in great depth agave and yeast, but we had only superficially touched on water. There are plenty of themes to explore within this realm, but given the times we live in, I thought that exploring reasonable ways of using this vital resource was a good place to start. Mezcal, some would say, is not a basic necessity. So,