A Mezcal Podcast
We need your participation in finding Europe’s best Mezcal places.
Just a quick heads up on what we are working on. And we need your help too, because we want to find and share with you cool Agave spirit bars all across Europe. Help us find them!
Facebook: https://www.facebook.com/elixirofthegods/
Insta/Twitter: @elixirpodcast
Mail: elixirofthegodspodcast@gmail.com
Also, if you are in Munich, meet Alex at Auroom (www.auroom.de). Here are some pictures of my visit.
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For this episode we met Esteban from Mexcio in Diego’s office. Some of the photos on this blog were made by him. Esteban is well connected in the Mezcal scene, he knows many small Agave spirit producers in Mexico and is involved in different small but high-quality brands. He also started his own farm and he is a business partner of Diego who imports crafted spirits to Europe.
We discussed about the importance of the small families for the culture of Agave spirits and also the problems that come with categorizing our beloved “Elixirs of the Gods” into denominations of origin. We also talked about why it is a good thing that agaves and their distillation are spreading across the globe.
Our friends at Bear Radio invited us to The Venue Berlin so that we could introduce Elixir of the Gods to a live audience. We went through the basics and also invited Maria and Cassandra on the stage to have a tasting with us
We only had time to taste one bottle, Diego brought a bottle of Fidencio Clasico.
A special thanks to Jill from Bear Radio and of course Maria and Cassandra for being on stage with us!
For this special chapter we were invited to a basement inside a barber shop, where the pop-up “Puntas, Gracias” is located.
Christian Schrader and Tom Bullock want to make Agave spirits accessible to anybody and share their knowledge and experiences. Based on your individual preferences you can taste four different spirits in a session and they will guide you through the experience. You also can purchase bottles there.
We recorded this chapter to give you a feeling for the experience.
Tom’s book “The Mezcal Experience” (Amazon)
If you are in Berlin this Wednesday, February 27th, 2019 you can meet us in person at the English Berlin Podcasting meetup.
Our friends from the podcasting network bearradio.org are hosting at “The Venue” , Mehringdamm 33, 10961 Berlin. Meetup starts at 7pm.
We will bring some Mezcal for you to taste!
Our friends Tom Bullock and Christian Schrader have created a very cool pop-up experience in Berlin. In the basement of a hair salon they are recreating a truly Mexican feeling with a exquisite selection of Mezcales, Bacanoras, Sotols, Raicillas and Tequilas.
Puntas, Gracias! is the name of the event. You can find more info via their Facebook page.
Chapter 6 concludes the first season of Elixir of the Gods! Now we have a favor to ask. Did you like the format? What else would you like to hear about? Where did we mess up? Do you have a recommendation you want us to try? Would you like to join us for a tasting?
Reach out to us and let us know! (Twitter, Instagram: @elixirpodcast, Facebook: @elixirofthegods, Mail: elixirofthegodspodcast [at] gmail [dot] com)
Also, let your friends know about us.
Thanks for listening!
Albert & Diego
The cousin of Mezcal. Traditionally a Mezcal, but now a days we know it is not an Agave, but a Dasylirion.
The plants are very similar and in this chapter we will try to explain the differences between them.
We will be trying the same brand, but different varieties of Dasylirions, which is not something that was common in the past years.
La Higuera Leiophyllum
La Higuera Wheeleri
La Higuera Cedrosanum
We will be trying Bacanoras the pride of the north.
Typically a Mezcal, but with its own local Appellation.
The Plant in this case is an Angustifolia, but the subspecies is Pacifica.
Not a very common drink, but give it a try, you might like it.
Bacanora Cielo Rojo
Bacanora Yoowe
Bacanora Rancho Tepúa
In this chapter we are going to go for the methods. We have seen the process but now we go a bit deeper.
The methods are the different techniques used for each stage of the process.
The method begins with the Jima, the different tools used for cutting. The cooking, the different ovens. The mashing, how do they mash the plant once its cooked. The fermentation, times, tools, yeasts, etc. The distillation, most common techniques per region.
