So much mezcal, so much vinaza

So much mezcal, so much vinaza

It’s something that most of us don’t really think about when it comes to mezcal because we are so focused on the magic being made in the still, but with every liter of mezcal produced there are about ten liters of liquid waste produced. That’s called the vinaza. In small production runs, it is seemingly manageable to dispose of. You can pour it in the river or the field and it will break down in weeks. If you add chemicals that process can be shortened to days. But as soon as you multiply production runs, suddenly it is a whole different proposition. read more…

Mexico in a Bottle DC in pictures

Mexico in a Bottle DC in pictures

It has been just over a week since our big, sold out Mexico in a Bottle DC event. A lot has changed in the DC market since we were there last year, primarily the landscape of Mexican restaurants and Mezcalerias – with a full slate of just opened (Mi Vida at the Wharf) and the soon to open fine dining establishments from the folks behind Taco Bamba and TTT (Tacos, Tortas and Tequila). It’s great to see DC embracing higher end Mexican food and of course, mezcal. We look forward to working with these guys next year! read more…

What just happened with the CRM?

What just happened with the CRM?

As you may have noticed there was a huge explosion on social media last week about the Consejo Regulador del Mezcal (CRM) in Oaxaca. The CRM makes the rules for mezcal so this was big news: The headquarters were locked and sealed, Hipocrates Nolasco Cancino the leader of the CRM chained himself to a gate, there were wild rumors about a takeover and then, on Tuesday morning, everything seemed to go back to normal. read more…

NOM 70 goes into effect today

Hipócrates Nolasco CancinoMax Garrone | Mezcalistas

The head of the CRM which regulates mezcal, Hipócrates Nolasco Cancino. He guided NOM 70 through to completion.

We’ve been talking about this for so long that it sure feels like NOM 70, the guiding regulatory rules for the mezcal industry, is old news. In fact, today is when it officially kicks in and going forward, all products coming into the market will have to adhere to the new rules and regulations.

We did a big breakdown here on exactly what is in the new NOM. Additionally, the full text can be found here.

The big takeaway – a lot more information on the bottle labels, three classifications of mezcal (Mezcal, Mezcal Artesanal, Mezcal Ancestral), clear can and cannot do’s, agave registration, and more transparency in finding out who made the mezcal and how each batch was made.

Onward!

About that small producer…

About that small producer…

I am subscribed to several Facebook groups all about mezcal, and a common theme is the one of the small producer, though exactly what a small producer is a question unto itself. In the international world of spirits, let’s be frank, everyone in the mezcal world is a small producer if you look at the actual volume produced. Let’s say for the moment that the biggest players in the category produce maybe 200,000 liters a year – that is peanuts in the alcohol world. For the category to get anywhere near tequila’s production levels will take years and of course will require gigantic production shifts – something most of us obsessives are not keen to see, not even some of those brands we see as the big guys. read more…

Mezcalification in Oaxaca

Mezcalification in Oaxaca

Taking advantage of proximity and the Tijuana airport, I took a quick trip to Oaxaca right after our recent Mexico in a Bottle event in San Diego. The semi new border crossing (CBX) that takes you from the US side of the border directly into the Tijuana airport is terrific and seamless and enables US travelers to take advantage of far less expensive flights within Mexico. Even paying the cost of the border crossing ($30 roundtrip) and the visa ($25 which is included in the international flight) makes it worthwhile. Between my roundtrip flight to San Diego from Oakland, and then the direct flight from Tijuana to Oaxaca meant a total cost of $350 round trip, far less than the usual $650 ticket price. I envy you SoCal people for having this so close at hand. read more…

A paen to Bosforo

A paen to Bosforo

It’s spring break here in San Francisco which means that the town is blissfully empty. For some reason it also means that four friends have escaped to Mexico City for the week. Obviously someone was reading all those travel best of lists. That or my constant hype has paid off.

I’m incredibly happy that everyone is headed there because it really is such an amazing place. The only thing that bums me out is the constant stream of texts and photos I’m getting featuring Bosforo, one of the best mezcalerias in the world and a personal favorite. It’s high on my list of recommendations so I’m happy all my friends are heading there, sad not to be taking part myself. read more…

Coffee: The ever expanding Mexican universe

Max Garrone | Mezcalistas

It’s an absolute cliche but every time I visit Mexico I’m stunned by how expansive the place is: There really is a separate Mexican universe with all that the term implies. The landscapes are more varied than you can imagine while all the human cultures keep unfolding new surprises at every turn. read more…

San Diego + mezcal = tropical paradise

San Diego + mezcal = tropical paradise

Man, San Diego is a real trip. Warm weather, curvy coastline, ravines running through the middle of town. Oh and amazing people who love mezcal. Suffice to say that our inaugural Mexico in a Bottle San Diego was a slamming success. We have to thank everyone involved but especially Bread & Salt for such an amazing location. There’s an patio open to the sky as well as nooks and crannies filled with art. Here’s a photo gallery for your delectation. read more…

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