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Making Mezcal

Distance learning in the agave spirits world. Ventura Spirits is the third Californian distiller that I know of to experiment with agave spirits. Their process and experience say as much about CA and the US as it does about the expanding

Part one of this two part series can be found here. La Ruta del Mezcal - Day 2 The next morning we were met by Miguel Angel of San Luis Autentico, a tour agency offering a variety of tours for any visit

This is the first part of a two part series. The second part can be found here. The first thing I noticed were the lack of topes (speed bumps) as we left the San Luis Potosi airport in our rental car.

I’ve been writing about agave distilling projects in California and sotol distillation in Texas for some time because they’re expanding the world of mezcal. Those projects are interesting for what they are in and of themselves and because of questions

Driving down the road to Craig Reynolds’ agave roast out this past Sunday. I passed groves of walnuts, olives, and grapes all powered by a chunk of the big irrigation canal that makes California such an agricultural powerhouse. All of that along with the freeway that I was speeding down are examples of what makes (at least made, see recent debates about America’s crumbling infrastructure) the United States such an economic powerhouse. In contrast, when you go to Oaxaca the most basic things can’t be depended on, least of all roads and irrigation. And yet, here I was driving up a dirt driveway that wouldn’t have been to of place in Oaxaca to an agave roast that relied on native Oaxaca talent to make it happen. No matter how far you travel some things are fundamental, and especially so in the agave spirits universe where know how is the critical component, the rest is just dressing.

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