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Susan: It was great to have Eduardo on the program teaching us all about Mezcal and Ojo de Dios mezcal in particular. I know I can’t wait to start trying it from each different Mexican state. Tanner said: “These Tequilas were worth the price point. If I were able to buy any of these in the lower, mid‐range of the price point especially, I’d be stoked.” You build that up the same way you do a Cuba Libre or the same way you do a Gin & Tonic. So, margaritas are very popular in, I guess, in the touristic areas. People at a barbacoa or a barbecue in Mexico, they will not have a shaker, or they will not be doing the margarita thing.
They organize this big event where you have a table and someone to assist you. It’s like speed dating. Suddenly every 15 minutes, you have a new producer and they come to you, and you have a timer. They present the brand and then they go, and they present the brand and then they go.We have a beautiful big range of tequilas and mezcals. Then almost three years ago, I was at the Edition Hotel in London having a mezcal with a couple of friends, and then they were, “Listen, we want to do mezcal, why don’t you help us?” The process begins by cooking the hearts of the agave for up to 10 days in anunderground ovenusing local oak wood. The cooked hearts are then crushed with atahonapulled bythe estate’s donkey chicharito If you want to try sipping mezcal and live in the UK, you can find a large selection at SpiritsKiosk.com and get 10% off using my code: ALushLife10SK. Susan: How did you even start with mezcal? You weren’t just born in Mexico, came over here and that was it? We need to hear a little bit more about you.
Eduardo: Well, the way you have it in your glass, I’m going to pour myself some. So obviously if you smell it, loads of totally chocolatey, roasted coffee notes, bitterness, sweetness. Then in one of those events of the MSC, I met the people from Corona Beer, the Mexican lager, right? The most popular Mexican beer. They invited me to work with them, to collaborate with them in the promotion team. I started working with Corona, doing promotions. I’m talking about six months later. So, I stayed another six months. I was having fun. Why not? The agave fibers & juices are then naturally fermented & finallydouble distilledin our 250 liters copper still pots where its transformed to deliciousOjode DiosMezcalEduardo: I guess actually. I mean, I always say that mezcal is closer to wine than to anything else. In wine, you have different grape varieties which gives you different wine. A Chardonnay from Napa Valley is a completely different wine from a Chardonnay in South Africa or from Argentina. The world’s first coffee Mezcal, crafted from 35% Ojo de Dios Mezcal that’s blended with natural Arabica coffee beans, giving rich, dark chocolate notes sprinkled with cinnamon, introducing hints of liquorice, butterscotch and coffee of course. Makes a game-changing Mezcal Espresso Martini. Five or 10 years ago, nobody would put investment into research and development for Tequila, but now producers are in a position to start messing around a bit more, which means they must have confidence in the consumer.” So, I was like, I have to do it. It has to be me. I cannot let anybody else do it. So, I founded, I started the Tequila and Mezcal Fest in 2014 with the objective to educate the consumer and the trade and to promote the category of tequila and mezcal. Sadly 9 out of 10 people in the UK, if you mentioned tequila, they remembered those days at university. You know, doing shots of the tequila, which surely wasn’t a 100% good quality tequila. What I knew is I wanted a product at 42% ABV because mezcal can be actually, you’ll find some mezcals in the market at 45, 48, 49, 50% ABV. I wanted a 42% because 40 will be too weak. I have tried mezcals at 40%, and I think you lose the complexity or 38 you lose complexity. Mine is smoky, but not too smoky, sweet, but not too sweet. easy to drink. You’re drinking it. You tell me how you feel it.
Before distillation came to Mexico, native Mexicans used to drink a fermented juice from the agave plant. The agave plant is this beautiful, big plant that grows across Mexico. The fermented juices are called pulque. It comes to around 5 to 7% like beer. The name mezcal comes from the Nahuatl. Mezcal is an agave spirit made from any type of mezcal and that’s the best and the biggest difference with the tequila. Susan: Now I always end by asking people if they could drink anything anywhere, what would that be? Now for you, I’m going to change it slightly because I know what you would drink, but maybe if you could tell me where you would drink it, if there some places that you really love. Maybe some mezcalerias in London or in Mexico, a few places that you’d love to drink your mezcal. Eduardo: Every time I drink that particular mezcal, I get those notes of Tutti Frutti, dried fruits, dried strawberries, dried berries, but then you have tobalá in Puebla and tobalá is very vegetal, you know, very green. Susan: One of my favorite drinks ever. But how about the margarita, would you be having the Reposado as well, or would that be Blanco?Eduardo: Right. This is the premiere of this beautiful product, which is called ODD mezcal, ODD Cafe, we have to call it ODD because Ojo de Dios is difficult for people to pronounce. So, it’s made of mezcal, of cafe, which is basically my delicious 42% espadin agave mezcal blended and macerated with organic Arabica coffee beans from Oaxaca. This is the first coffee mezcal in the industry. It’s a mezcal because it’s 35%. It’s not a liqueur. To be a mezcal, you need to be 35 to 55% ABV. It’s just basically my mezcal, organic Arabica coffee beans from Oaxaca and a tiny bit of unrefined sugar cane sugar. Lobos 1707 Extra Añejo Tequila also gained a Master title for being “elegant”, with a “nice balance of flavours”. Silky texture
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