33.6K
Downloads
31
Episodes
We talk with guests about Agave, Mezcal and Agave Spirits production, distribution, sustainability, culture, and more.
Episodes
Friday Jul 05, 2019
Friday Jul 05, 2019
10 + Alex Jandernoa & Mariah Kunkel / Banhez Mezcal Artesanal
/ That's how I ended up with a portrait of Ejutla on my chest
In this episode we discuss the mezcal brand Banhez with Mariah and Alex.
Mariah is the Brand Development Manager for Banhez. Alex until recently was the Banhez Brand Manager (Mexico), and is now the Director of Education for Banhez and CNI Brands.
Banhez is owned by a cooperative of producers based in Ejutla, Oaxaca, Mexico. This co-op (Unión de Productores Agropecuarios del Distrito de Ejutla de Crespo) UPADEC is partnered with CNI Brands who is the exclusive importer of Banhez.
We discuss this relationship in great detail including the structure of the co-op, how the partnership works and how this model ensures financial security for its members.
Other topics we talked about included their signature blend and maintaining product consistency, the Ejutla style still, their Bat Project as well as some of the limited single expressions the brand offers.
We took a deep dive into the workings of Banhez with Alex and Mariah who were both gracious and transparent with all of their information. After we recorded this we followed up with a question about how the co-op manages the requirement of the CRM.
Check out the ¡hey hey! agave page on the website to see that tattoo and other great photos Mariah and Alex shared!
Images discussed in this episode can be found at TUYO NYC
¡Hey Hey! Agave is dedicated to all things agave. Join us for conversations with industry experts, enthusiasts, producers and educators as we discuss the fascinating world of agave spirits.
¡Hey Hey! Agave is a podcast from TUYO NYC
Music: Milagro Verde
Production: Sabrina Lessard and Gabriel Velazquez Zazueta
Editor: Brittany Prater
Monday Jun 17, 2019
Monday Jun 17, 2019
9 + Spirited Conversations
/ Does Big Mezcal = Bad, Looking Beyond Oaxaca
We are so pleased to share the audio from the recent Spirited Conversations panel discussion hosted by the Mezcal Collaborative. This event was held on June 10, 2019, at Rosa Mexicano in Manhattan. The topic was: Does Big Mezcal = Bad, Looking Beyond Oaxaca.
Moderated by Tess Rose Lampert and featuring panelists: Danny Mena of Mezcales de Leyenda, Arik Torren of Fidencio and Kaj Hackinen of Back Bar Project.
From the Mezcal Collaborative:
The explosive demand for mezcal over the past five years has had serious implications in the state of Oaxaca where about 85% of all mezcal in the market is produced. There are eight other states in Mexico that are currently recognized under the Denominacion de Origen, and not only do they have agave ready for production, but also the resources and ability to get mezcal into the marketplace. This is particularly so in the state of Durango. Could this regional diversification offset any negative environmental and social impacts being seen in Oaxaca? And as production ramps up in Durango, can we look to the models from Oaxaca for bits of wisdom or warnings about which paths to take and avoid?
We invite your comments and insights! The Mezcal Collaborative intends to host more Spirited Conversations and your feedback can help shape future topics!
Gracias y Salucita!
Hey Hey! Agave is dedicated to all things agave. Join us for conversations with industry experts, enthusiasts, producers and educators as we discuss the fascinating world of agave spirits.
¡Hey Hey! Agave is a podcast from TUYO NYC
Music: Milagro Verde
Production: Sabrina Lessard and Gabriel Velazquez Zazueta
Editor: Brittany Prater
Friday Jun 07, 2019
Friday Jun 07, 2019
8 + James Schroeder
/ Understanding Mezcal
In this episode, we speak to the author James Schroeder about his book: Understanding Mezcal. Jay has written a comprehensive guide explaining the confusing and complicated world of agave spirits. This book is a must-read for anyone who loves sipping mezcal!
Each of the nine chapters contains concise and detailed information about aspects of mezcal and mezcal production in Mexico. He does his best not to overwhelm us with too much scientific language and manages to impart upon the reader a clear understanding of each element in the process of cultivating, producing and distributing mezcal.
There are chapters explaining agave plants and species’ scientific and common names. Jay dives into the mechanics of distillation, still types and the science of fermentation. He explains the DO, CRM and the different social structures that exist in Mexico, and how current market pricing affects agave distillates globally and what that means for producers and consumers. There is something for everyone in this book, much like there is a mezcal for everyone!
In our conversation, we go into great detail about several of the topics in his book. For anyone who has already read the book, this is a must listen, there is nothing quite like hearing an author further explain subjects you love and find interesting. For those of you who haven’t read the book yet, it might help to have a preliminary understanding of the production process in order to follow along with the discussion.
Buy the book for yourself, give it to a friend, and know that you are supporting a passionate author, an incredibly talented small publishing house and creative studio, and our agave spirits community.
In addition to being an author, Jay is a partner and the Beverage Director at Quiote and the adjoining bar Todos Santos in Chicago.
Images discussed in this episode can be found at TUYO NYC
¡Hey Hey! Agave is dedicated to all things agave. Join us for conversations with industry experts, enthusiasts, producers and educators as we discuss the fascinating world of agave spirits.
¡Hey Hey! Agave is a podcast from TUYO NYC
Music: Milagro Verde
Production: Sabrina Lessard and Gabriel Velazquez Zazueta
Editor: Brittany Prater
Tuesday May 21, 2019
Tuesday May 21, 2019
7 + Noah Arenstein
/ I don’t even see Espadins as less complicated anymore
Noah Arenstein joins us to discuss his approach to curating an agave distillate menu. Owner of the late great Madre Mescaleria in Brooklyn, Noah is currently GM at the Michelin starred restaurant Claro in the Gowanus neighborhood of Brooklyn. He offers a well-rounded explanation of what it's like to be on the purchasing end of the industry and what he looks for when deciding to add a brand to Claro’s exceptional Agave Spirits menu.
Noah also recently returned from Durango. We talk about the Cenizo Agave and the different flavor profiles it produces in comparison to the Angustifolias (Espadins) of Oaxaca, along with the particular fermentation style of the region and the different lengths of fermentation time in certain areas as well as still construction.
We discuss his interest in promoting “field blends” and his passion and love for Espadins. Noah describes the flavor profiles of spirits with a keen and articulated expressiveness that is a pleasure to listen to - we highly recommend making a reservation at Claro and letting Noah curate an exceptional tasting experience for you!
Images discussed in this episode can be found at TUYO NYC
¡Hey Hey! Agave is dedicated to all things agave. Join us for conversations with industry experts, enthusiasts, producers and educators as we discuss the fascinating world of agave spirits.
¡Hey Hey! Agave is a podcast from TUYO NYC
Music: Milagro Verde
Production: Sabrina Lessard and Gabriel Velazquez Zazueta
Editor: Brittany Prater
Sunday May 05, 2019
Sunday May 05, 2019
6 + Rio Chenery
/ I wish more people knew about this beautiful thing
Rio Chenery is the producer and owner of Estancia Raicilla located in the town of La Estancia de Landeros in the state of Jalisco where they produce raicilla using the traditional production practices of the region.
Raicilla is a lesser know agave distillate, that for all intents and purposes is a mezcal.
Rio explains the production process in great detail. We discuss the Lechuguilla (little lettuce) agave. This agave is actually from two different species: Maximiliana and Inaequidens, which is a good example of how common names can get confusing really fast! These agaves mostly (but not always) propagate from seed - similar to the Cenizo in Durango. Rio predominantly uses the Maximiliana species. They also use adobe brick above ground ovens. Check out our Instagram to see videos of Rio and his crew loading the ovens!
Rio also gave us his thoughts about the recent negotiations to create a NOM for raicilla, a spirited and passionate forum between members of the Raicilla Council and the community (in attendance were reps from the Centro Universitario de Ciencias, Biologicas y Agropecuarias as well as mezcal producers from Oaxaca).
We were also joined by Tiffany Collings, Estancia’s NYC brand ambassador who shares her story of how she came to work with Estancia and how she introduces people to the distillate.
Born in Australia, Rio spent a good deal of time in Mexico visiting his maternal family. His grandfather instilled a great love for raicilla in Rio, it was always a part of family meals and celebrations. After studying international relations and commerce, Rio worked in advertising and start-ups in NYC before he founded his Taverna, where he produces and bottles Estancia Raicilla.
Images of topics discussed in this episode can be found at TUYO NYC
¡Hey Hey! Agave is dedicated to all things agave. Join us for conversations with industry experts, enthusiasts, producers and educators as we discuss the fascinating world of agave spirits.
¡Hey Hey! Agave is a podcast from TUYO NYC
Music: Milagro Verde
Production: Sabrina Lessard and Gabriel Velazquez Zazueta
Editor: Brittany Prater
Saturday Apr 13, 2019
Saturday Apr 13, 2019
5 + José María Dondé Rangel
/ There is always a mezcal for everybody
José María or Chema as he is known came by to share his particular perspective working within the mezcal and agave spirits industry. Until recently, Chema had been behind the bar at Cosme (the Mexican fine dining restaurant created by chef’s Enrique Olvera and Daniela Soto-Innes) educating and converting his guests into mezcal enthusiasts. This conversation will be of particular interest to those of you working behind the bar because Chema explains how he introduces mezcal to his guests. He stresses the responsibility of the bartender to help to educate their guests and gives some great advice on how not to overwhelm them and instead entice them to want to learn more. We discuss what it means to farm semi-cultivated agave and he stresses the cultural aspect of celebration and agave distillates.
Chema is also the force behind Panorama Mezcal. A project he created 5 years ago to promote Mexican culture and spirits. Panorama produces events that focus on Agave distillates, some are parties like Bartender Legion which highlights selected bartenders showing off their skills while dancing the night away. Mezcal Night is an evening where 30+ brands come together under one roof for an amazing tasting extravaganza and specialized educational seminars.
José María Dondé Rangel was born and raised in Mexico City. He recently relocated to Miami after living in NYC for over a decade. He has worked in the industry for 12 years starting as a busboy and moving up the ladder to bartender, bar consultant and Mexican Spirits Curator specializing in all things mezcal. He is the founder or Panorama Mezcal and an Agave Advocate.
Images of topics discussed in this episode can be found at TUYO NYC
¡Hey Hey! Agave is dedicated to all things agave. Join us for conversations with industry experts, enthusiasts, producers and educators as we discuss the fascinating world of agave spirits.
¡Hey Hey! Agave is a podcast from TUYO NYC
Music: Milagro Verde
Production: Sabrina Lessard and Gabriel Velazquez Zazueta
Editor: Brittany Prater
Sunday Mar 31, 2019
Sunday Mar 31, 2019
4 + Justin Lane Briggs
/ Curating a diverse mezcal portfolio
Justin stopped by to talk about his work as a spirits specialist and educator at Skurnik wines and his unique approach to working with agave distillate brands.
We discussed how industry and community are not mutually exclusive and how a diverse and robust portfolio can create the space to bring on smaller lesser known brands.
Justin tells us the stories of Mezcal Tosba and La Medida Mezcal, 2 brands producing amazing mezcal but with very different origins.
We also talked about the trend to rest agave spirits in glass and he brought a really interesting mezcal expression for us to try that included hongos!
Justin Lane Briggs is a Spirits specialist and educator for Skurnik Wines.
Images discussed in this episode can be found at TUYO NYC
¡Hey Hey! Agave is dedicated to all things agave. The mezcal and agave distillates industry is booming in the US. Join us for conversations with industry experts, enthusiasts, producers and educators as we discuss the fascinating world of mezcal and agave spirits.
¡Hey Hey! Agave is a podcast from TUYO NYC
Music: Milagro Verde
Production: Sabrina Lessard and Gabriel Velazquez Zazueta
Editor: Brittany Prater
Tuesday Mar 19, 2019
Tuesday Mar 19, 2019
Durango Part 2
This is the second episode in a two-part series about Tess’s recent trip to Durango. In this installment, Tess talks about Casa Cortez and how they have forged family-like relationships with their producers to offer a variety of terroir-driven mezcal expressions. She explains the difficulties producers in Durango experienced in getting their distillates certified by the CRM. We talk about a threat to the environment which can only be described as agave poaching, why it’s happening and what should be done to bring this issue to light. Tess also describes a CBD infused mezcal she tried from Bosscal, an urban distillery.
Please check out Tess’s article on the Mezcalistas website that goes into even more detail about her recent trip to Durango!
Tess is a scholar and educator specializing in the culture of beverages and food. She is an advocate for the responsible cultivation, promotion, and preservation of agave distillates. Tess holds an MA from the University of East Anglia, UK, in Philosophy of Food and Drink and an Advanced Degree from the Wine & Spirit Education Trust.
Images discussed in this episode can be found at TUYO NYC
¡Hey Hey! Agave is dedicated to all things agave. Join us for conversations with industry experts, enthusiasts, producers and educators as we discuss the fascinating world of agave spirits.
¡Hey Hey! Agave is a podcast from TUYO NYC
Music: Milagro Verde
Production: Sabrina Lessard and Gabriel Velazquez Zazueta
Editor: Brittany Prater
Monday Mar 11, 2019
Monday Mar 11, 2019
Durango Part 1
Tess is back to talk about her recent trip to Durango!
In this episode, Tess discusses the difference in production styles between Oaxaca and Durango. She explains the characteristics of the Cenizo (Durangensis) agave which is endemic to the area. We learn about several vinatas Tess visited including Lagrimas de Dolores and the head Vinatera, Fabiola Avila. Tess talks about the flavor profile of cooked dasylirion (the plant used to make sotol) and how it differs from agave plants.
Tess is a scholar and educator specializing in the culture of beverages and food. She is an advocate for the responsible cultivation, promotion, and preservation of agave distillates. Tess holds an MA from the University of East Anglia, UK, in Philosophy of Food and Drink and an Advanced Degree from the Wine & Spirit Education Trust.
Images discussed in this episode can be found at TUYO NYC
¡Hey Hey! Agave is dedicated to all things agave. Join us for conversations with industry experts, enthusiasts, producers and educators as we discuss the fascinating world of agave spirits.
¡Hey Hey! Agave is a podcast from TUYO NYC
Music: Milagro Verde
Production: Sabrina Lessard and Gabriel Velazquez Zazueta
Editor: Brittany Prater
Sunday Feb 24, 2019
Sunday Feb 24, 2019
In this episode, we take a deep dive into the many uses and cultural significance of agave plants in pre-Hispanic culture. Dave explains why this historical context is important to know when talking about Mezcal. We also discuss two pre-Hispanic beverages: Aguamiel and Pulque (both of which are still harvested and made today!).
Dave Lather is one of the strongest advocates of artisanal mezcal and Latin American Culture that we know. Dave is the North East Market Manager for 3 Badge Beverage Corp. He studied history and archaeology at the University of Maryland before getting into the spirits industry. He has a deep interest in pre-hispanic history and culture and is currently studying the indigenous language, Zapoteco.
Images discussed in this episode can be found at TUYO NYC
¡Hey Hey! Agave is dedicated to all things agave. Join us for conversations with industry experts, enthusiasts, producers and educators as we discuss the fascinating world of agave spirits.
¡Hey Hey! Agave is a podcast from TUYO NYC
Music: Milagro Verde
Production: Sabrina Lessard and Gabriel Velazquez Zazueta
Editor: Brittany Prater