Mezcaleando voltea hacia Estados Unidos y comienza una serie de entrevistas con los protagonistas del éxito del Mezcal en ese país. Comenzamos con Drew Garrison, especialista en agave en JVS en Sacramento CA.
What kind of Agave do you really have on your shelf? In Mexico we have around 200 different kinds of Agaves. We know how to extract sugar (alcohol) with 40 different kinds of those agaves (Don’t worry, we are working to find how to extract the “buzz” on the other 160…) One of each … More Agave Name Game
Many myths about Mezcal affect the knowledge and the development of this particular spirit in Mexico and around the world. I understand that all these stories were created in the past with the intention to help the category, but today these stories are affecting the natural progress and the historic truth of Mezcal. So, my … More 45 Alcohol by Volume—The Myth
The Mezcal is one of the most sophisticated spirits that exists. The homogenization of the product between two batches is one of the principal challenges that the Master Mezcalilleros have to affront. Any variation on one of the three most important components of the Mezcal’s elaboration (A, B or C) will totally change the result … More The ABC’s of the Mezcal
*PECHUGA means breast in Spanish, but it’s also is how we name a traditional Mezcal distilling process made with meat, fruits or plants. Not to be confused with Macerados, Embocados or Infusions, as those are made with other methods. The most common animals used for this purpose are chickens and turkeys. Also in some places … More Mezcal «Pechuga»? What the heck is that????