Tag Archives: mezcal

Gracias a Dios! Have You Heard of Gin Mezcal?

We hadn’t heard of gin mezcal until the other night at Oaxaca’s Origen restaurant. Our very competent waiter suggested we taste it which was on the menu as a mixed drink. What was it like unadulterated? How could mezcal be gin? Hollie asked.

Gin Mezcal with 32 different herbs including lavender

Gin Mezcal with 32 different herbs including lavender

Gracias a Dios is the mezcal brand. That means Thank God. They produce several different varieties. This one, our waiter told us, has 32 different herbs including a very aromatic lavender. I guess it’s the aroma that gives the name GIN instead of the juniper berries. It was so good, we each ordered a little sipping cup and drank it along with our dinner instead of wine.

Gracias a Dios bottles espadin, plus the wild mezcales cuixe and tepeztate.

Gracias a Dios bottles aged espadin, plus the wild mezcales cuixe and tepeztate.

Next question: Can we buy it here? No, he said, and directed us to local La Mezcaloteca on Calle Reforma that sells bottles and dispenses tastings at the bar. They didn’t have it. Can we help you with something else they asked? No thanks.

Big selection, handpainted boxes at the ultimate gallery Mezcalillera

Big selection, handpainted boxes at the ultimate gallery Mezcalillera

Do you know where we can buy it? The barkeeper referred us to a vague place at the corner of Benito Juarez and Murguia. Lots of directions here are vague. One needs to be persistent. Along the way, we asked at the retail mezcal shop two doors down. No luck. Then, we stopped in a couple of mezcal bars along the way. No luck.

Map with contact information for Mezcalillera

Map with contact information for Mezcalillera

At the corner of Murguia and Juarez, there was no evidence of anything resembling the sale of mezcal. I asked a young man with an ice cream cone in his hand. He sported a beard. He appeared as if he might know.

Hard to find brands, artesanal and delicious.

Hard to find brands, artesanal and delicious.

And he did, pointing us to the middle of the next block on Murguia between Benito Juarez and Pino Suarez. Hallellujah. We found it. And bought the only two bottles of Gin Mezcal. So sorry! Maybe by the time you read this they will have stocked more.

7 Mysteries, with a look like a boutique California wine label.

7 Mysteries, with a look like a boutique California wine label.

Mezcal provisioners are cropping up all over town. Most mezcal bars will also sell bottles. Mezcal is the hot commodity all over the USA and Europe. Some of the bottles for sale have been certified for export. If you go out to the palenques and find the taste you love, you can often buy 750 liters of uncertified mezcal for 200 pesos, a real bargain and fraction of what a Oaxaca retail store will charge.

And, now for the Meteor!

And, now for the Meteor!

La Mezcalillera, Murguia 403A, Centro Historico, Oaxaca. Tel. (951) 514-1757. Facebook: mezcalillera  Enjoy!

 

Agave Beverage of Choice? Aguamiel, Pulque and Mezcal

Here we are in Oaxaca, Mexico, center of the universe for the cultivation, production, distilling and bottling of agave nectar we call mezcal.  Mezcal is hot. A hot commodity, that is.

I stand corrected! Agave is not a cactus. It is a succulent. Thanks to reader Andrew for bringing this to my attention. I’ve changed the post title.

A local friend told me his uncle sold his espadin agave field for 40,000 pesos when it reached maturity after seven years. It takes a long time to make $2,200 USD equivalent here, even at today’s exchange rate. But, that’s a lot of lana (money) and a farmer is happy to hold this crop for a while. The price of agave piña has risen exponentially, 15 times greater than it was seven years ago, according to Alvin Starkman, operator of Mezcal Educational Excursions.

For the last week, I’ve been drinking a cup of aguamiel in the morning. Zapotecs in the know say that aguamiel has curative, medicinal powers and aids in daily digestion. I’m a believer.

 

Aguamiel is the sap that comes from the heart of the agave when you cut the top off.  Honey water. That’s what they call it, and it tastes like it. After one day unrefrigerated, it begins to ferment and after a few days will become pulque. An acquired taste. After four days of fermentation, you are drinking pure bubbling alcohol that goes from clear to cloudy. Some flavor it with fruit or oatmeal to sweeten the taste.

Last week, I tasted tepache in the Tlacolula market. (Find the stand next to the row of ice cream vendors on the rug sellers street.) This is pulque with fermented fresh pineapple. A half a cup before lunch and I needed the arm of a friend to steady me. But, it sure was tasty. In the U.S. with the absence of pulque, some tepache recipes call for beer and pineapple!

 

Which brings me to mezcal, the epitome of distilled beverage in these parts.

 

I am not even close to being knowledgeable, but I now have about 14 bottles of locally produced mezcal in my collection. I added the last six — plastic bottles, mostly with the Coke label, filled at the source — during a day-long mezcal education tour with Alvin Starkman. (Plenty of tasting, too.) Nine family members and friends joined me. Those who flew away, left with officially bottled and sealed beverages, thanks to Alvin.

It takes an education and time to understand mezcal and one-day is just the beginning. So is a collection of 14 bottles. Hardly enough to matter to the serious collector.

On the trip with Alvin, I learned that I like tepeztate and clay distilled espadin. Clay gives the mezcal the flavor of loam and fire. I used to really like añejo and reposado, and these are very smooth. Now, however, what tickles my nose and throat are the nuances of the herbs and earthiness of the wild agaves.

 

Stick your nose in the glass. Inhale. Get that full smokey aroma from the roasted-over-wood agave heart (called piña or pineapple) into your lungs. Then sip. Just a little bit. Second sip, take a little more. You’ll see that what might have felt harsh to your throat at first is now subtle and delightful.

 

Each type of cactus will make a different type of mezcal. Maybe it’s an espadin distilled with a turkey breast (pechuga de pavo) hanging over the copper pot. Now, there’s a flavor worth trying. Is it fermented in oak, pine, a bull skin, plastic or stainless steel, and for how long? This impacts the flavor. Is it made from a tobala, Karwinskii or madrecuixe agave. Are fruits or poleo (wild mint) added for flavor? And what about that worm?

 

And what about the microclimates and soil types? Yes, the same agave will produce a different taste with a variation in soil temperature, altitude, and whether the field is shared with weeds or with squash and beans, and when it was last plowed.

 

Whether you live here or are visiting, mezcal is worth knowing about. It is an ancient artisanal craft on par with rug weaving, natural dyeing, clay making and more recently wood carving. Getting out to the palenques on country back roads is a unique experience.

 

Meeting the men and women who grow the agave and distill it is even more amazing. Many live very simple, humble lives and their production is small. They may not be certified but what they make can be every bit as delicious.

 

When you go to the source, you are able to buy, too, at a fraction of what you would pay for a bottle in the city. But, it’s not really about price, it’s about the adventure!

Mezcal Factoids, thanks to Alvin Starkman:

  • No 2 batches of mezcal is the same
  • Mezcal improves with age
  • 95% of tequila is made from blue agave in Jalisco, Mexico
  • In the State of Oaxaca there are about 8 species of agave used to make mezcal
  • Each of these species has as many as 20 sub-species resulting in many flavor profiles from just the varietal of the plant
  • On the other hand, while tequila has different flavors resulting from different influences, only blue agave can be used to achieve them
  • While most tequila is made with 100% agave, it can be made with as little as 51% agave bsed sugars. Read the label carefully, especially the more popular commercial brands made in the most industrialized way.

 

  • True artesanal mezcal uses natural yeast in the environment
  • Gusano worm in a bottle of mezcal changes the flavor of the spirit significantly, while some stil use it as a marketing tool
  • Most artisanal agave grows without irrigation
  • The most accepted theory is that the Moors brought the distillation process to Spain, and the Spanish brought it to the New World where they found agave

 

A Few Mezcal Resources:

  • Mezcal Educational Tours
  • La Mezcaleria — a new favorite, where to taste/buy aguamiel, pulque and artisanal mezcal — on the Macedonio Alcala walking street in the first block beyond Santo Domingo Church on the right
  • Las Mezcalistas — Susan Coss and Max Garrone, consultants and aficionados, talk about all things mezcal on their blog

 

 

Note: Most of these photos were taken on the trip with Alvin Starkman. Others were shot during an independent adventure I took with my son, sister and brother-in-law to San Juan del Rio the week before.

 

San Juan del Rio, Oaxaca: Mezcal on the Mountain

We didn’t start out planning a trip to San Juan del Rio, Oaxaca. It just happened as we moved into the day. Friend Sheri Brautigam, textile designer, collector and Living Textiles of Mexico blogger, is visiting me. After a roundabout through the Teotitlan del Valle morning market, we headed out to San Pablo Villa de Mitla to visit master flying shuttle loom weaver Arturo Hernandez.

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Don Arturo creates fine ikat wool shawls and scarves colored with natural dyes, including cochineal, indigo, wild marigold and zapote negro (wild black persimmon).  Sheri knew him from the Santa Fe International Folk Art Market where he exhibited in summer 2014.  I’ve known him for years through my friend Eric Chavez Santiago, education director at the Museo Textil de Oaxaca. So, of course, we couldn’t help ourselves and new rebozos made it into our collections.

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It was only eleven in the morning. I asked Don Arturo if he knew the village of San Juan del Rio, where some of Oaxaca’s finest mezcal is produced and sold under private label. He said, Yes, it’s only about forty-five minutes from here.

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I looked at Sheri, she looked at me. We said, Let’s go. I invited Don Arturo to come with us and he said Yes, once more. A native Zapotec speaker, we were lucky to have him with us. He helped find our way!

About Mezcal: The agave piña or pineapple is dug up out of the ground at maturity (seven to twelves years of field growth) and taken to the distillery, where it is roasted over a wood fired, rock-lined pit.  That’s what gives it a smokey flavor. It’s then crushed to yield the liquid that becomes mezcal. Good mezcal goes through two distillations.

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Years ago, Sheri  worked with a seamstress embroiderer Alma Teresa who lives in San Juan del Rio. Sheri designs gorgeous quechquemitls and Teresa crochets the pieces together. To reconnect with her was another reason to go.  Notice Teresa’s blouse and jacket, with the elaborate crochet trim. Seems like some of the most fun days in Oaxaca start with no particular plan.

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We headed out toward Hierve del Agua but made a left turn onto a winding road that soon became unpaved dirt, rough from recent rains. It took a good hour plus to get there from Mitla.  The road ends at the picturesque village, tucked away in a river valley. Houses are built on hillsides.  Other hillsides are terraced with mezcal palenques and maize crops. The stills are at river level.  They use the water to cool the distillation process. This is not yet a tourist destination.

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This village is known for small production, artesenal mezcal. I was on a hunt for reposado. What I found was an extraordinary reposado at a third the price of what I usually pay in Oaxaca city, plus a wild agave (silvestre) mezcal called Tepeztate from a mezcalero who is akin to a winemaker. He produces mezcal that he sells to some of the top hand-crafted brands.

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Sheri got a taste of just distilled mezcal, warm and just out of the still. At eighty-percent alcohol her engine was roaring after just a sip.  I inhaled and almost fell over. Don Arturo joined us. Being the designated driver, I had to be more careful. The whole thing reminded me of North Carolina moonshine, but the resulting product here is so much more refined it’s not even comparable.

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There are now so many varieties of mezcal, depending on the type of agave used and whether the mezcal is aged and for how long. Añejo can be aged as long as twelve years in oak which takes on characteristics of the wood. Wild agave has a distinctive herbal flavor and aroma. You need to taste to see which you prefer.

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This is a full day trip. We could have stayed longer and visited more mezcaleros. But I think we came home with some of the best produced in the village at a fraction of the retail price. If you go, bring your own liter size glass bottles with tight lids. Some bring gallon jugs to fill up. Plan to leave Oaxaca by nine in the morning. You’ll return around seven at night. Don’t go in the rainy season! You will slide all over the road!

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Who to visit?

  1. Redondo de San Juan del Rio, Rodolfo Juan Juarez, mezcalero. Tel. (951) 546 5260. Reposado and Tepeztate
  2. Perla del Rio Mezcal, Ignacio Juan Antonio, mezcalero, Tel. (951) 546 5056. Espadin joven.
  3. Alma Teresa’s clothing cooperative, a block from the church. She is sending two daughters to university in Oaxaca. Her husband went to the U.S. to work years ago and never came back.

 

 

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You can buy a road map of Oaxaca state at the Proveedora, corner Reforma and Independencia, in the Centro Historico. Comes in handy for exploring and having an aventura, like we did.

Coming Up: Oaxaca Portrait Photography Workshop, Starts Jan. 30, 2015

Adentro: A Glimpse Inside Puebla, Mexico

The Franciscans created Puebla as the first true (ha, ha) Spanish city in Mexico, building it from the ground up, not on top of destroyed indigenous religious sites as they had a habit of doing.  The Paseo Viejo de San Francisco is a cobblestone walking promenade that connects the church named in honor of St. Francis of Assisi where Hernan Cortes worshipped with upscale shopping, restaurants and hotels.  This is a renovated historic area — the oldest part of the city where Puebla was founded. It’s the neighborhood I’m staying in on this visit.

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I’m back in Puebla for an overnight before heading to Mexico City and then on to San Francisco for Thanksgiving with my family.  I’ve been here so many times in recent years that I can negotiate the avenues by foot and not get lost, returning to some of my favorite spots.  It was an all-day walkabout — eight hours total.

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Today as I meander, I decide to take a different approach.  I look into courtyards where tall, heavy wood gates open slightly give me a glimpse of an interior life.  I peer into obscurely lit stores.  I see shadows and light, profiles and outlines of figures.  I look inside instead of at the stunning Talavera tile and wedding cake plaster facades that captivate visitors.

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Still life hides behind high plaster walls through the cracks of gated doors, between the bars of gated churches at altars where no one worships, down alleyways where laundry dries, through windows into storage rooms.

Puebla112513-15 Puebla112513-8 Puebla112513-3 Puebla112513-13                            A shop clerk hangs against a door jam, take a drag on a cigarette.  Women establish themselves in business with a pile of masa dough and a garbage container filled with charcoal topped with a comal.   They will stuff tacos with cheese, chilis, bits of chicken for passersby to grab and eat as they walk on.

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Before I leave Puebla, I treat myself to a lunch at what I undoubtedly believe is the best restaurant in the city, El Mural de los Poblanos.  Don’t miss it. Spectacular service and perfectly prepared food.

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It was a mezcal kind of day for me: first a tamarind mezcal margarita, then a shot glass of Puebla origin mezcal (with worm salt and orange slices) compliments of the manager (that I managed to nurse throughout the 2-1/2 hour meal), a sunflower sprout salad, and shrimps sauteed in mezcal.  I finished with a small scoop of house made pumpkin ice cream and a raisin liqueur. Who’s hungry? Did anyone say bed time?

Mexican vanilla beans, mezcal and chocolate

What to do with a Mexican vanilla bean? Why not a Groucho Marx impersonation?  Even though I recommended adding it to a bowl of sugar for flavor.

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On Friday, we had a Women’s Creative Writing and Yoga Retreat mini-reunion at the Oak Leaf Restaurant in Pittsboro, NC.  Who? Robin, Debbie, Becky and me.  As soon as I presented my North Carolina friends — all professional women — with a gift of a Mexican vanilla bean, a maguey fiber facial scrub, and a package of tasty mango fruit leather, you can see what they did first. I’m not certain which one started it.  This speaks volumes about the fun we have in Oaxaca during the retreat each year!  And, there’s space for you.

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I also brought along a bottle of private label El Diablo y La Sandia madrecuixe sylvestre (wild) agave mezcal to open and share.  This is only available for sale at the B&B in Oaxaca. The restaurant was to charge us a corkage fee, but their first question was, Where did you buy this?  Oaxaca, I said, waiting for them to ask, How do you spell that?  Oh, she said, wait a minute.  Then the manager came over.  We are really sorry, we can’t serve you this bottle.  Though I’d love to taste it, she confessed.  It has to have been purchased in an ABC (Alcohol and Beverage Commission) Store for us to legally open and serve it here.  She was really, really apologetic, but we had another solution.

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After our delicious BLT lunch of a fried green tomato, goat cheese and bacon sandwich (minus the bacon for two vegetarians), we declined dessert at the Oak Leaf.  We had something else in mind and went next door to the Chatham Market Place.  This is our local organic grocery store and cafe.  Here we bought vegan chocolate cake dessert for each of us, and took four tumblers outside to the picnic table, where we easily broke the wax seal on the bottle, twisted off the cap and poured.

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I have to confess, chocolate and this herbal earthy mezcal go really well together. We did NOT drink the entire bottle!  Not even close.  Just a little sip.  But, most of us managed to finish the cake!

Mexico’s gifts to the world include the vanilla bean, mezcal and the word for chocolate.  Add to that mole, corn and colorfast cochineal.  Anything else you can think of?