Intermission – Season 2 Preparations

We need your participation in finding Europe’s best Mezcal places.

Just a quick heads up on what we are working on. And we need your help too, because we want to find and share with you cool Agave spirit bars all across Europe. Help us find them!

Insta/Twitter: @elixirpodcast

Also, if you are in Munich, meet Alex at Auroom ( Here are some pictures of my visit.

The limitations of denominations with Esteban Morales Garibi

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For this episode we met Esteban Morales Garibi (La Venenosa, Derrumbes) from Mexcio in Diego’s office. Some of the photos on this blog were made by him. Esteban is well connected in the Mezcal scene, he knows many small Agave spirit producers in Mexico and is involved in different small but high-quality brands. He also started his own farm and he is a business partner of Diego who imports crafted spirits to Europe.

We discussed about the importance of the small families for the culture of Agave spirits and also the problems that come with categorizing our beloved “Elixirs of the Gods” into denominations of origin. We also talked about why it is a good thing that agaves and their distillation are spreading across the globe.

Esteban in Berlin

Live at the Berlin Podcasting Meetup

Our friends at Bear Radio invited us to The Venue Berlin so that we could introduce Elixir of the Gods to a live audience. We went through the basics and also invited Maria and Cassandra on the stage to have a tasting with us

On Stage for the live tasting

We only had time to taste one bottle, Diego brought a bottle of Fidencio Clasico.

A special thanks to Jill from Bear Radio and of course Maria and Cassandra for being on stage with us!

At the “Puntas, Gracias” pop-up store

About this chapter

For this special chapter we were invited to a basement inside a barber shop, where the pop-up “Puntas, Gracias” is located.
Christian Schrader and Tom Bullock want to make Agave spirits accessible to anybody and share their knowledge and experiences. Based on your individual preferences you can taste four different spirits in a session and they will guide you through the experience. You also can purchase bottles there.

We recorded this chapter to give you a feeling for the experience.

Spirits tasted

  • Caballito Cerrero
  • La Higuera Sotol
  • Nezcaloteca Arroqueño
  • La Venenosa Raicilla Puntas
The beautiful spirits


Puntas, Gracias on Facebook


Agavera (run by Christian)

Tom’s book “The Mezcal Experience” (Amazon)

The Mezcal Experience

Destille Berlin (March 2 & 3)


Albert, Tom, Christian and Diego

Cups made from Jícaras

It’s a wrap!

Chapter 6 concludes the first season of Elixir of the Gods! Now we have a favor to ask. Did you like the format? What else would you like to hear about? Where did we mess up? Do you have a recommendation you want us to try? Would you like to join us for a tasting?

Reach out to us and let us know! (Twitter, Instagram: @elixirpodcast, Facebook: @elixirofthegods, Mail: elixirofthegodspodcast [at] gmail [dot] com) 

Also, let your friends know about us.

Thanks for listening!

Albert & Diego

Chapter 6: Sotol Tasting

The cousin of Mezcal. Traditionally a Mezcal, but now a days we know it is not an Agave, but a Dasylirion. 

The plants are very similar and in this chapter we will try to explain the differences between them.

We will be trying the same brand, but different varieties of Dasylirions, which is not something that was common in the past years. 

La Higuera Leiophyllum

La Higuera Wheeleri

La Higuera Cedrosanum 


Chapter 5: Bacanora Tasting

We will be trying Bacanoras the pride of the north.

Typically a Mezcal, but with its own local Appellation.

The Plant in this case is an Angustifolia, but the subspecies is Pacifica.

Not a very common drink, but give it a try, you might like it.

Bacanora Cielo Rojo

Bacanora Yoowe

Bacanora Rancho Tepúa

Bacanora Cielo Rojo

Bacanora Yoowe

Bacanora Rancho Tepúa

Chapter 4: How to read the Label

In this chapter we are going to go for the methods. We have seen the process but now we go a bit deeper. 

The methods are the different techniques used for each stage of the process.

The method begins with the Jima, the different tools used for cutting. The cooking, the different ovens. The mashing, how do they mash the plant once its cooked. The fermentation, times, tools, yeasts, etc. The distillation, most common techniques per region.

Jima with Machete
Underground oven
The hearts are in
Hearts covered and lets start the cooking
Once cooked the hearts are crushed, in this case by a Tahona, which is the big round stone you see in the back, pulled by a Mule.
Distillation methods