Chapter 3: Espadin Tasting

Espadin subspecies tasting.

3 Different Espadines, from different regions, with different techniques.

Raicilla La Venenosa Tabernas

Mezcal Mina Real Blanco 

Mezcal Fidencio Clásico

Raicilla La Venenosa Tabernas

Mezcal Mina Real Blanco 

Mezcal Fidencio Clásico

Chapter 2: From the Seed to the Bottle

The goal is to try and give you an idea of the process Agave distills go through to become Spirits. 

The process is complicated but very interesting. If you know the process for other distills, then it will not be so hard grasp the idea, but each distill has its own characteristics.

The 3 most important factors:

The Plant: The star of the show, which variety of Agave is being used.

The Terroir: The territory and the soil were the plant grows.

The Hand: The technique and the personal touch of the producer.

Agave Chico Aguiar (Angustifolia) in the Wild
Agave Chico Aguiar after Jima
Mascota, the Mecca of Raicilla. Our good friend Esteban Morales enjoying the view
Cutting to set in the oven
The Cooking Oven
The distillation

Chapter 1: The Basics of Mezcal

In this first chapter we will try to differentiate the Agave distills, uncover some myths, and explain how to drink it. 

We will give some information about the Appellations of origin and explain a bit about the complexity and variety of the Agave plant.

Agave fields
Close up

Chapter 0: Teaser

Hi, we are Diego and Albert and we would like to share our passion for the world of Agave spirits with you.

Our goal is share our passion, give some insights and have fun. 

We don’t feel like experts, we are not, but we do our best to stay well informed and bear a part of what we know with you guys. Hopefully you like what you hear and come along with us in this journey.