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 exploring the grape varietals and the wine styles that can better suit them. In this episode with @noah.tovares , founder of @vinoschidos.mx, we talked wine for a full hour, hopefully enticing you to start drinking and enjoying Mexican grapes. Saludcita!
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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 de procesarlo. Por suerte tuve la oportunidad de entrevistar a Samuel Ruíz, director de operaciones en Casa Endémica y probablemente una de las personas que mejor entiende a esta planta que se llama sotol en el norte pero que se toma como cucharilla en el sur. Este episodio fue grabado en las instalaciones de Casa Endémica en Zapopán, Jalisco. La música, la ingeniería de audio, y los videos que ahora pueden encontrar en Youtube, están a cargo de Roy Sierra.Tomen sotol y bailen pegadito. Bonito fin de semana.
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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 particular foods and drinks. But who are these people choosing and finding the flavours that we might celebrate in a few decades? Where and what are they looking for?A few weeks ago, I met Max at Grieta, a coffee bar, that is also a congal, if you know what that means. We started talking about coffee, cacao, and obviously alcohol. Very quickly, it was clear to me that he is one of those people searching for what we may call delicious in the near future., Please welcome Max Brooker, and his intense love for motorcycles and the Mexican mountain ranges.
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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 the potential of soluble oak and how this approach may get us closer to more sustainable booze.
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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 mezcal's reach.
México