A Mezcal Podcast
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.
Espadin subspecies tasting.
3 Different Espadines, from different regions, with different techniques.
Raicilla La Venenosa Tabernas
Mezcal Mina Real Blanco
Mezcal Fidencio Clásico
The goal is to try and give you an idea of the process Agave distills go through to become Spirits.
The process is complicated but very interesting. If you know the process for other distills, then it will not be so hard grasp the idea, but each distill has its own characteristics.
The 3 most important factors:
The Plant: The star of the show, which variety of Agave is being used.
The Terroir: The territory and the soil were the plant grows.
The Hand: The technique and the personal touch of the producer.
