One of the most extravagant expressions I've had in a long time is Mauricio Cantú's Sotol, produced in Cuatrociénegas, Coahuila. I had the privilege of visiting this territory, and I can testify that everything up there is unique, from the soil to the technologies they have used over time. I welcome you to this unlikely episode. I hope you enjoy it!

Bienvenidos a Heritage Mezcal en Español.

En este episodio con Alan Schubert y Enrique Cesard nos acercamos a la muy improbable historia de los vinos del Norte, específicamente a la de aquellos producidos en Nuevo León. Si no ha tenido el gusto de probarlo, recomiendo ampliamente pedirse una botella de Pecho Tierra, y si ya lo probaron, pues aquí está la historia completa del como, donde y porqué.

I think a lot about agriculture, in my mind it was the first way in which humans expressed themselves. They planted for survival, but also to meet and expand their desires.

They were able to create more deliciousness and more complexity hand in hand with the territory they worked. The land was loved and it loved us back. Somehow, just very recently, this relationship was broken. And now it seems we've decided to abuse the land and the environments we live in rather than work with them.

In this second episode with Sophia Trapp, we explore how agave and mezcal production could possibly offer some answers to how we can love our land once again. I hope you enjoy it.

Coahuila is the third-largest state in all of Mexico. But in many ways, it is a discrete, unknown territory. I personally know very few people who have traveled to Saltillo or who have roamed around the state. Happily, a few months ago, I had the chance to visit Casa Sotol, a project led by Fernanda Arrillaga, which is crafting some of the most exciting juice I've tried in a long time. I won't explain much more, but needless to say, start planning a trip to Coahuila to enjoy some very pretty sotol.

La totalidad de México me emociona y me entusiasma, pero siempre tengo algún favorito de temporada, y ahorita Guadalajara trae a mi corazón latiendo fuerte: sus calles, sus museos, la gran oferta de destilados, los infinitos remedios para la cruda. Entre todos los lugares que me encantan en esta capital, uno que creo representan la gran imaginación tapatía es "Mecenas", con sus licores caseros, destilados experimentales y botanas callejeras.

Hace ya unos meses tuve la oportunidad de sentarme con Santos (recién reconocido como El Bartender Promesa por MXBEST y uno de los fundadores de este bar), a compartir y contarnos sobre la amplitud de este proyecto que se agarra de la historia pero gusta de jugar. Espero disfruten esta conversación y que se den una vuelta para probar su larga oferta de menjurges deliciosos.

In this conversation with my dear friend Fabio Raya, we explore many of the ideas we were exposed to at the "VI Simposio Internacional de Agave". This episode includes everything from using agave as livestock silage to developing a comprehensive strategy for using 2 million hectares of Mexican arid land—a full labyrinth.

Big shout-out to Fernanda Arrillaga, from Casa Sotol, for hosting us and letting us record at her beautiful house in Saltillo.

And huge thanks to Alan and the whole team at Pechotierra for taking us to Jorge Luis Torres Casas vinata to get a proper education on Nuevo León spirits and for allowing us to catch the lovely picture featured in this episode.

Cheers y feliz día de muertos y todos santos.

Wine has a long history in Mexico, with its introduction arguably dating back to the 16th century. However, it was never massively consumed in the same manner as pulque, beer, or vino de mezcal. There are even annecdotes about communion wine was spiked with coconut spirits (vino de coco) to give it some proper potency.

But our relationship with grapes has been changing in recent years. The wines from Baja California have gained a consistent following, and new regions all around Mexico have been exploring the grape varietals and the wine styles that can better suit them. In this episode with @noah.tovares , founder of @vinoschidos.mx, we talked wine for a full hour, hopefully enticing you to start drinking and enjoying Mexican grapes. Saludcita!

Este es el primer episodio que se graba en español y estoy tremendamente orgulloso de eso.

Para esta nueva realidad paralela bilingüe del podcast, quise empezar con un episodio que resolvió muchas de las dudas que llevaba cargando desde hace tiempo. El sotol, o los sotoles, o los dasylirion, para ser más específico, son algo que me emociona y me intimida. No solamente los sabores me son difíciles de descifrar, sino todo lo que los rodea. Desde su identidad genética hasta las muchas maneras de procesarlo.

Por suerte tuve la oportunidad de entrevistar a Samuel Ruíz, director de operaciones en Casa Endémica y probablemente una de las personas que mejor entiende a esta planta que se llama sotol en el norte pero que se toma como cucharilla en el sur.

Este episodio fue grabado en las instalaciones de Casa Endémica en Zapopán, Jalisco.

La música, la ingeniería de audio, y los videos que ahora pueden encontrar en Youtube, están a cargo de Roy Sierra.

Tomen sotol y bailen pegadito. Bonito fin de semana.