A Mezcal Podcast
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)
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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.
In this first chapter we will try to differentiate the Agave distills, uncover some myths, and explain how to drink it.
We will give some information about the Appellations of origin and explain a bit about the complexity and variety of the Agave plant.
Hi, we are Diego and Albert and we would like to share our passion for the world of Agave spirits with you.
Our goal is share our passion, give some insights and have fun.
We don’t feel like experts, we are not, but we do our best to stay well informed and bear a part of what we know with you guys. Hopefully you like what you hear and come along with us in this journey.
