This bar episode takes us to Manchester. Already in July 2019 and only equipped with a tiny microphone (so please excuse the sound quality) Albert met with Adam to discuss the love for Agave based spirits in Northern England. Crazy Pedro´s mixes Pizza and Agave, so it is not a classical Mezcaleria, however their range of spirits is excellent. No matter if you like your spirits in pure form or in a cocktail, Crazy Pedro’s can fix you up in three locations. We have marked all of them in our custom map for you.
Carl and Albert took a walk through Berlin to talk about our favourite topic! A couple of days before Carl made an experiment in Berlin’s La Tentancion Mezcaleria where he served the same drink three times, but each time with a different Agave spirit, showing how little details can make a big impact. Albert wanted to know more about his approach towards mixing spirits that are not predictable and about his history with Tequila and Mezcal.
You can find “The Barking Dog” and other great European bars on this custom map:
Their passion for Agave did not go unnoticed by Mexico’s official regulatory board for Mezcal (CONSECO REGULATOR DE MEZCAL or CRM ) and it officially declared them “Mezcal Ambassadors”, an honor which at the time of our interview only five people outside of America have received.
We took the chance to speak to Roberto and Cristian during BCB. We dug deeper into their passion for everything Maguey, their other projects and the connection they feel – as Italians – to Mexico. Our interview with them also starts our long announced series of European bar recommendations. We had to do this interview in a noisy environment, please excuse the not so optimal sound quality
You can find our evolving European Map of Mezcal bars here:
During our adventures we had the joy to speak with other Agave enthusiasts around Europe, and some of them either run their own bar or know good places in Europe where you can find an excellent selection of good spirits.
We will publish these chapters in the coming weeks and here is already a preparation. We think this list/map can grow slowly into a compendium to help you find your Agave fix in Europe, but of course it doesn’t have the intention to be complete.
However, if you encounter a worthy candidate during your own adventures, please reach out to us so we can add it to the map:
We took advantage of BCB to speak to Don Guillermo Erickson Sauza, an absolute legend in the industry. Of course we talked about his brand “Fortaleza” but the conversation went deeper into family and why Guillermo’s heart is in Mexico.
Our guest Sergio “Cache” Mendoza takes us to Mexico with his poetic words and his passion. In a conversation respectful to the brothers Tequila and Mezcal we also learned that there used to be five levels to describe the maturity of agave plants. Recorded at Bar Convent Berlin (please excuse the background noise).
We went to BCB to meet with some very respected people in the Agave industry. This intro-episode is just a quick warm-up before we go deep. We were able to have conversations with Sergio “Cache” Mendoza (Don Fulano, Derrumbes), Don Guillermo Ericsson Sauza (Fortaleza) and from Rome’s famous “La Punta” Mezcaleria: Roberto Artusio and Cristian Bugiada (they are involved in many other things too).
In this episode we are welcoming Axel Huhn who is one of the true Agave pioneers in Germany. Many years ago life brought him to Oaxaca and in return his continuously bringing back some excellent spirits which you can order at mezcaleria.de. While our intention was to talk mainly about the state of Oaxaca our conversation drifted into more general subjects like sustainability and the impact that the Mezcal boom has on the regions. Enjoy this episode responsibly.
Our guest today is Christian Schrader Goette from Agavera, an online shop around Mexican culture.
He comes from Guadalajara in the state of Jalisco and we are using this opportunity to talk about spirits from this region – which is so much more than “just” Tequila.
Christian is also the organizer of Agave Hub, which will take place in Berlin on October 8th.
Correction: During our conversation we made a mistake while talking about the aging of Tequila and Mezcal (they have the same regulation): Blanco: unaged Reposado: at least 2 months and until one year in contact with wood Añejo: more than 1 year in contact with wood
And in the case of Tequila there is an extra category called “extra añejo” which requires more than 3 years in contact with wood.
The spirits we tasted
Ismael Rodriguez: Nosotros los pobres & Ustedes los ricos