[et_pb_section fb_built="1" _builder_version="3.19.17"][et_pb_row _builder_version="3.19.17"][et_pb_column type="4_4" _builder_version="3.19.17"][et_pb_text _builder_version="3.19.17"]Disclaimer: In August of 2019, I was invited by Casa Lumbre Spirits, the parent company of Montelobos Mezcal, to join their industry trip to Mexico for their annual Dia de los Muertos celebration in
We’ve been through a few different eras of mezcal now in the United States (and I’m saying the US because as we all know, there are ample histories of mezcal in Mexico that are very different) and many appear to
File this under blog posts that get lost among a pile of back to back events and a crazy fall... In a move to be transparent, Del Maguey posted a piece on its blog in September explaining that the ABV for a few of its expressions was going to increase because of new rules around allowable levels of furfural and methanol in mezcal. Both furfural and methanol are naturally occurring chemical compounds and are in a whole host of food and beverages in the human diet. But like anything else, in large amounts they can be poisonous. In the alcohol industry this is particularly true so both chemicals have been regulated wherever regulations have been in place.
It’s that time of year again where we take the show on the road and bath the streets of Chicago with mezcal. We're so excited to be returning to Chop Shop on October 15th for year two of Mexico in a Bottle Chicago!
This year is particularly poignant given the event is happening in the wake of two devastating earthquakes in Mexico. For that reason, we are very pleased to be partnering with SACRED, a non-profit based in Chicago that works with mezcal producing communities to support community libraries, agave replanting projects, and water preservation.
[caption id="attachment_5862" align="aligncenter" width="450"] The Mexican Cultural Institute in Washington, D.C.[/caption] In the spirit of transparency, here's some background on how the whole idea of how Mexico in a Bottle - Washington, D.C. came about: DC is my hometown, but now, my immediate family lives with me on the West Coast. I miss DC, I miss my friends, and I really needed to come up with a reason to visit. Then there was a random meeting and conversation I had with Pati Jinich, the terrific Mexican chef, culinary anthropologist, and resident chef at the Mexican Cultural Institute in DC. She told me that the Mexican culinary scene in Washington was growing. A seed was planted and I told Max that DC needed to be on our shortlist of event cities for 2017.
It would be fair to say that despite the fact that we do an awful lot of events, we don’t consider ourselves event planners. This is why we are such believers in collaboration. We always try to work with the best of the best who bring their game to whatever event we have going. This is especially true of the upcoming La Lucha de La Cocina on August 13th at Pier 70 in San Francisco, a collaborative fundraiser for La Cocina, the non profit culinary incubator in San Francisco’s Mission District that helps <primarily immigrant> women start formal food businesses. In addition to the Lucha Libre and Taquiza (taco extravaganza) which we previously wrote about, there will also be three bars hosted by some of San Francisco’s most innovative bars and restaurants - ABV, Old Bus Tavern, and Novela.
Late last year Susan and I had the pleasure of meeting Iván Saldaña, the primary force behind Montelobos mezcal for the label's formal domestic launch. Susan got to catch up with him again this spring at a tasting in LA