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Speaker 1: In Aztec mythology, the fertility goddess Maya Weel is a

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Speaker 1: personification of the agabe plant, the source of some of

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Speaker 1: the most delicious spirits in Mexican culture.

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Speaker 2: Today's episode is about bulque, mescal, and tequila.

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Speaker 1: My name is Evil Longoria and I am Maezrajon and

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Speaker 1: welcome to Hungry for History, a podcast that explores our

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Speaker 1: past and present through food. On every episode, we'll talk

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Speaker 1: about the history of some of our favorite dishes, ingredients,

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Speaker 1: and beverages.

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Speaker 2: So make yourself at home when Rachel. Today's episode is

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Speaker 2: a couple of my favorite topics. I mean mostly tequila

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Speaker 2: is my favorite topic, but we're also talking bulque and

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Speaker 2: mescal and mescat which is mudemoda as m as we

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Speaker 2: say in Mexico. It's very in right now.

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Speaker 1: First of all, this word spirits I love, Oh yeah, spirit.

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Speaker 2: I didn't even connect that spirit.

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Speaker 1: I connected this like I was talking about it and

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Speaker 1: I was like, oh my god.

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Speaker 2: Spirit.

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Speaker 1: The word spirit is so loaded. It's sort of the

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Speaker 1: spirit of the plant. Yeah, you know, but so there's

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Speaker 1: just so much history and so much soul there.

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Speaker 2: So just starting with that that alcohol. Most alcohol is

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Speaker 2: called spirits. Their spirits, except if it's wine or beer.

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Speaker 1: Yeah, exactly, because they're they're fermented, and burka is fermented.

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Speaker 1: But in mythology mastech mythology, Ma Yahuel who is personified

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Speaker 1: by the agave plant, so the agave, and she's a

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Speaker 1: goddess of fertility, she's a goddess of nourishment, and she's

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Speaker 1: this figure coming sometimes coming out of the agave or

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Speaker 1: sometimes holding the agave.

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Speaker 2: You know, that's the logo of my Tequila, Maya Will

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Speaker 2: I never noticed what that is so funny that you

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Speaker 2: put it in our episode. I thought you put it

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Speaker 2: from my Tequila because nobody she's never been in a brand,

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Speaker 2: and she's the goddess. She's known as the goddess of tequila, obviously,

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Speaker 2: and the myth is that she had this forbidden love

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Speaker 2: with the god of air, and she created the agave

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Speaker 2: plant to hide their love from her grandmother, who did

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Speaker 2: not want them to be together. It was very Romeo

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Speaker 2: and Juliet, and so they would make love behind this

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Speaker 2: big agave plant, and when the grandmother found out, she

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Speaker 2: sent a bolt of lightning down to the plant and

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Speaker 2: that's when the agave cracked open. The pina was cooked

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Speaker 2: and they found out a sweet nectar was released from

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Speaker 2: the pina, from their love, from their love, they're hidden,

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Speaker 2: forbidden love.

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Speaker 1: Beautiful, and the leaves themselves the thank us that's supposed

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Speaker 1: to be four hundred, which represent the four hundred children,

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Speaker 1: her four hundred children. Oh, and also the four hundred

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Speaker 1: ways of being intoxicated.

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Speaker 2: There's only four hundred ways to be intoxicated.

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Speaker 1: The interesting thing is four hundred is not a literal number,

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Speaker 1: but it represents infinity. Infinite numbers of being intoxicated are

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Speaker 1: her her leaves. And this is you know, this is

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Speaker 1: this is the Goddess, and it's about nourishment, and it's

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Speaker 1: about fertilian.

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Speaker 2: It's about love. Yeah, it is about love.

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Speaker 1: Should we make it?

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Speaker 2: I'm gonna make I'm gonna make you a tequila. Okay,

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Speaker 2: I'm gonna make you a margarita. Okay. I had a

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Speaker 2: mixologist tell me a margarita is only limeon agave. Interesting

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Speaker 2: with your tequila, right, But if you want a blueberry

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Speaker 2: a blueberry margareted, it's blueberry lime and agave. That's it.

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Speaker 2: If you want a watermelon margaret, it's watermelon limon agave.

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Speaker 1: You don't use simple syrup.

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Speaker 2: I don't use. I don't use simple syrup, I don't

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Speaker 2: use triple sick, I don't use contro, I don't use

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Speaker 2: use anything. A margarita mix like, yeah, is.

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Speaker 1: Really Yeah, those are not good, So I'm.

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Speaker 2: Gonna make me want one of these. But you like

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Speaker 2: assaulted rims, I do like assalted RUMs. This looks beautiful.

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Speaker 1: This is beautiful. This is the salt from the s

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Speaker 1: woman in the Bay Area called Chica Salty, and she's

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Speaker 1: been making these amazing salts. This one is Jamaika and Tilaila.

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Speaker 1: Oh yeah, she has some really beautiful flavors.

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Speaker 2: We're in my living room making a margarita.

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Speaker 1: We transformed was living room into a bar.

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Speaker 2: This is going to be the best episode ever because

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Speaker 2: we're going to be drinking. I put a lot of blanco.

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Speaker 1: You never I noticed that you don't measure.

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Speaker 2: No, you just I don't measure. You don't measure.

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Speaker 1: I just I.

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Speaker 2: Eyeball ounces. I didn't even know that was what this

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Speaker 2: thing is. Yeah, no idea that was measuring that measuring.

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Speaker 1: Yeah, I always measure because I just want to make

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Speaker 1: sure that they always taste exactly.

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Speaker 2: Dis sent Ooh it's that color. The color?

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Speaker 1: Yeah, why is it so is it because of the

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Speaker 1: simple syrup.

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Speaker 2: The that's delicious, delicious lime in a govey, that's really delicious.

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Speaker 2: The thing about tequila is is a lot of people

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Speaker 2: use it in cocktails and they try to hide the tequila.

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Speaker 2: Hence the the margarita mix and the ConTroll and the

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Speaker 2: orange core that you want to hide the tequila. You don't.

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Speaker 2: You want to shine. You want to bring out the

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Speaker 2: flavors of the tequila. That's why we don't do lime

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Speaker 2: salt with our tequila. Lime salt does not add an

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Speaker 2: advantage the rim. You don't really is that what you mean? No?

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Speaker 2: Meaning shot lime shalt? Like whe did that come from?

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Speaker 2: Do we come from?

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Speaker 1: But I feel like that's like spring break, it's super.

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Speaker 2: Spring break, Like here's lime in some salt and lick

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Speaker 2: it off somebody's breast.

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Speaker 1: Yeah no, no, no, no, no, it's well.

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Speaker 2: The thing that I love about tequila because a lot

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Speaker 2: of agave will produce mescalo, a handful of a gave

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Speaker 2: will produce but only one a gave will produce tequila.

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Speaker 2: And that's what makes tequila very special. It has to

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Speaker 2: be this particular plant. And I think, like there's so

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Speaker 2: many people in the world who love tequila but hate

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Speaker 2: the country of Mexico, you know what I mean. And

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Speaker 2: so this bridge of food and culture to hear the mescal,

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Speaker 2: the people of the mescal makers, to hear the stories

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Speaker 2: of that. The kila makers are normally sixth seventh generation

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Speaker 2: to guila makers there, they've been doing this for centuries. Yeah,

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Speaker 2: it's a family. It's a family. I would love people

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Speaker 2: to have an appreciation for the for this art form.

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Speaker 2: It's a beautiful art form. They still use horses to

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Speaker 2: pull down to pull the rock that presses the agabe.

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Speaker 2: It's so beautiful.

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Speaker 1: It's artisanal, it's artisano. I mean, it's again going back

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Speaker 1: to how we started. It's the spirit of the country.

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Speaker 1: Spirit of the country, the spirit of the country.

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Speaker 2: Yeah.

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Speaker 1: You mentioned when you were talking about Maya well that

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Speaker 1: the pina is cooked, so basically it's you know, when

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Speaker 1: when the leaves the penkas are cut, it leaves this

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Speaker 1: giant it looks like a giant pineapple.

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Speaker 2: It looks like a pineapple. That's why it's called a penia.

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Speaker 1: It's called and you also mentioned that they which is

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Speaker 1: this sweet you know, honey water that's inside.

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Speaker 2: So that yeah, when you cook it. You can buy

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Speaker 2: chew on it like a sugar cane. That's what it

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Speaker 2: feels like in texture. Really, So they cook, they cut

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Speaker 2: the pinion half and they put it through the orno

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Speaker 2: the oven, and then when it comes out, they chop

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Speaker 2: it up again and those little pieces you can like

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Speaker 2: chew on it and it's like sugar cane. Oh that's

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Speaker 2: how sweet it is. That's so interesting. That's what they press,

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Speaker 2: and that's what they press and press and press, and

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Speaker 2: then that becomes tequila. Okay, super sweet. So bull Get

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Speaker 2: preceded boot Get preceded all of this.

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Speaker 1: So so basically this drink is bool gets. It's a

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Speaker 1: fermented beverage, so it's it has about as much alcohol

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Speaker 1: as a mild beer. It's like think about it like

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Speaker 1: a little like a boozy goa. Right, it's fermented. It

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Speaker 1: drink from the from the you know, from this sort

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Speaker 1: of honey water. And this was a ceremonial drink to

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Speaker 1: the to the as decks and you know, preconquest, drunkenness

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Speaker 1: was frowned upon.

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Speaker 2: Right, you could be put to death.

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Speaker 1: You could be yips, you could be put to death.

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Speaker 2: I mean if you were in public drunk.

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Speaker 1: Yeah, you could not.

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Speaker 2: It was not you could not get because it was sacred.

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Speaker 1: It was sacred and drunk being intoxicated. That state of

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Speaker 1: intoxication was a realm of the gods. So overstepping that boundary.

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Speaker 2: How dare you step into the realm of the gods?

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Speaker 2: I step into the realm of the gods nightly? Let

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Speaker 2: me tell you.

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Speaker 1: It was yeah, in a while, and that's something that hey,

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Speaker 1: I'm in the realm of the gods. I'm in the

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Speaker 1: realm of the God.

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Speaker 2: I can't wait till the next time I'm drunk, and

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Speaker 2: that's all I'm going to say.

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Speaker 1: Yes, But it was also if you did go to

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Speaker 1: this realm of the gods, you were in this other

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Speaker 1: space and be the morning, right. The hangover of the

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Speaker 1: next day was this this rebirth right, So it was this.

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Speaker 1: It was very you know, sacred, and the last five

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Speaker 1: days of the year in the calendar and the eye calendar,

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Speaker 1: so your you know, day three sixty to three sixty

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Speaker 1: five were considered dead days. And this is when you know,

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Speaker 1: people would drink. They weren't really sure if the gods

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Speaker 1: were going to grant another year, so it was sort

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Speaker 1: of okay, and even children were given some pulque to

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Speaker 1: you know reach this another state sort of the state

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Speaker 1: of you know, adulthood.

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Speaker 2: So it was.

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Speaker 1: Very very very you know, ceremonial and it was given

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Speaker 1: like priests would take it before ceremonies to so that

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Speaker 1: they could, you know, become euphoric or sacrificial. Victims would

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Speaker 1: give it, would be given it so that they could

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Speaker 1: But you imagine having.

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Speaker 2: Beer, Yeah, like, can I get a shot before you

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Speaker 2: sacrifice me to the gods?

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Speaker 1: Yeah.

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Speaker 2: No, it's like elderly women could drink it.

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Speaker 1: Elderly women could drink it.

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Speaker 2: Yes, they weren't arrested.

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Speaker 1: No, it was okay for elderly women.

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Speaker 2: Women.

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Speaker 1: Yeah, I've lived my life, leave me b They just

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Speaker 1: had to have somebody, a child or a grandchild, somebody

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Speaker 1: taking care of them when they were drinking, so they

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Speaker 1: wouldn't do something stupid.

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Speaker 2: Like fall into a hole. Grama felling a hole yet again.

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Speaker 1: Yeah, but you see images in the different codexes. Quotis

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Speaker 1: Borgia has one, and you have the women and the drawings.

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Speaker 1: They have these wrinkled you know faces. Yeah, you've lived

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Speaker 1: your life, I read my kids.

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Speaker 2: Because you get drunk. Because bull get preceded all of this.

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Speaker 2: They say, bull get considered mescal's mother and tequila's grandmother,

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Speaker 2: so mescal.

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Speaker 1: Came next, Mescot came next.

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Speaker 2: Don't go anywhere hungry for history will be right back.

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Speaker 1: Distillation practices were introduced early on in the conquest, and

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Speaker 1: the first mescal is said to have been made around

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Speaker 1: fifteen sixty five, so pretty early post conquest in when Wahaka.

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Speaker 1: The word mescal comes from the Nawa mescali, which means

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Speaker 1: oven cooked agave.

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Speaker 2: So they were cooking all the agave.

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Speaker 1: They were cooking agave's yeah, so you can make mescal

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Speaker 1: from like basically, tequila is a mescal and for for

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Speaker 1: years it was called mescal wine or mescale brandy. But

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Speaker 1: it's basically, you know, the same things. The plant is

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Speaker 1: stripped of it leaves, and it leaves the piginna, which

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Speaker 1: is then baked underground for days, and then it's crushed

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Speaker 1: with a stone mill, and then the crushed agave is

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Speaker 1: then fermented before being distilled. So it's very you know,

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Speaker 1: it's artisanal, right, so it's for centuries it was known

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Speaker 1: as mescal wine mescal brandy, so it's really a drink

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Speaker 1: that brings together old traditions of.

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Speaker 2: The plant, cooking the plant.

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Speaker 1: Yeah, but the cooking of the plant is the new tradition, right,

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Speaker 1: because the was just the the fermented.

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Speaker 2: The same mescal is the liquid which binds generations. Why

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Speaker 2: what does that mean?

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Speaker 1: It brings together the old world and the new world.

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Speaker 1: And it really is sort of the soul, you know,

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Speaker 1: of of the of the countries. When Mexico is right,

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Speaker 1: it's a combination of these two worlds and it's you know,

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Speaker 1: distilled from this plant. That's that's so you know, ceremonial

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Speaker 1: that it really represents, you know, Mexico. But this whole

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Speaker 1: idea of you know, drunkenness. When the Conquest, the Europeans were.

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Speaker 2: Used to getting drunk.

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Speaker 1: I mean, they didn't have any laws getting drnk. It

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Speaker 1: was like whatever, and it became drinking became secularized. Mayama

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Speaker 1: grade recipe has simple syrup, orgov a little bit of

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Speaker 1: I used.

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Speaker 2: Tequi la blanco.

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Speaker 1: So I'm going to do half an ounce of triple sack.

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Speaker 2: Okay, let me do it. Mind me, and I saw

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Speaker 2: the glass, yes, sell the glass.

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Speaker 1: And then I'm going to do the juice of one line,

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Speaker 1: which is about an ounce. I'm doing a little bit

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Speaker 1: of a govit. How this is so thick, just like

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Speaker 1: a quarter ounce?

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Speaker 2: Like just I think we got a on the microphone. Oh,

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Speaker 2: I know it's good.

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Speaker 1: So that and now I'm going to add two ounces

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Speaker 1: of LA.

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Speaker 2: That's what I did.

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Speaker 1: That's what you did, but maybe you did like more

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Speaker 1: than that.

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Speaker 2: I eyeballed two ounces, you know the other sides two ounces?

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Speaker 2: Oh it is yeah, that's I learned this. I'm telling you.

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Speaker 2: I had no idea that is two ounces. This is

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Speaker 2: two ounces.

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Speaker 1: Yeah, okay, so I'm not going to fill it all

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Speaker 1: the way.

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Speaker 2: I think that's you barely have like three ounces of

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Speaker 2: tas alcoholics and then you're on ice and.

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Speaker 1: Then my eyes and then I'm going to shake.

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Speaker 2: Yeah, I just don't have a lid, so just hold

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Speaker 2: it with your hands. Okay, my god, this is so exciting.

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Speaker 1: I love that you're supposed to shake, shake, shake until

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Speaker 1: you feel like you're gonna get frostbite.

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Speaker 2: And that's when you know.

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Speaker 1: That is right.

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Speaker 2: Dirty. That's called a dirty poor when you just pour

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Speaker 2: all the ice and everything.

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Speaker 1: Yeah, I usually do separately.

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Speaker 2: But hey, this is good. How is it?

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Speaker 1: I want to I want to see.

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Speaker 2: What you've been Mmmm. That's good I taste that orange liquor.

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Speaker 2: Let me see it. Taste that. I feel like I

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Speaker 2: put too much of glavet in my Now you can

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Speaker 2: taste the orange liquor. Mm hm. I left them both.

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Speaker 2: I love them both. Oh my god, I don't know

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Speaker 2: what it is dangerous, Like we just can't switching if

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Speaker 2: we didn't do it. So I really love your margarita.

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Speaker 1: Yours.

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Speaker 2: I'm gonna start making it. Like wait, tell me, what's

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Speaker 2: the history of the margarita.

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Speaker 1: There's like two different theories. But there's a cocktail history

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Speaker 1: named David Wondrich. And there's this really interesting book written

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Speaker 1: in the nineteenth century American book it's called The Bartender's

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Speaker 1: Guide by a man named Jerry Thomas, was written in

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Speaker 1: the nineteenth century and one of.

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Speaker 2: The it has the list of the earth margarita's been

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Speaker 2: around since eighteen hundred.

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Speaker 1: No, but there is a really cocktail called a daisy okay,

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Speaker 1: and it was made with wine, you know, citrus juice,

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Speaker 1: gin or whiskey. All cocktails in the nineteenth century are

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Speaker 1: their gin basically gin or whiskey or brandy. And it

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Speaker 1: had you know, basically the spirit. It had grenadine, and

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Speaker 1: it had citrus and that's it. And it was called

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Speaker 1: a daisy and it was a classic American cocktail. So

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Speaker 1: legend has it that during Prohibition somebody went to Tiquan,

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Speaker 1: I crossed borded and ordered a daisy and the bartetder

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Speaker 1: grabbed a bottle of tequila and called it a Margherita

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Speaker 1: daisy and Margita it's the same. It's the flower you

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Speaker 1: get into tea.

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Speaker 2: Like why I was approached so many times to do

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Speaker 2: a tequila because I'm Mexican. They're like, your Mexican, you

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Speaker 2: should have a tequila brand. And I was like, I'm

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Speaker 2: not slapping my name on something. And this brand came

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Speaker 2: to me. I mean not, this brand wasn't even a

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Speaker 2: brand yet. They just came to me, this amazing woman.

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Speaker 2: You have a female master distiller, which is super rare.

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Speaker 2: And our CEO of the company is a woman. The

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Speaker 2: CEO of the distillery is a woman. Wow. The distillery

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Speaker 2: is one hundred percent Mexican owned, which I was like, wait, yeah,

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Speaker 2: they're all Mexican own there go no most or not.

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Speaker 2: They're own by amer American conglomerates that have gone down

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Speaker 2: there and bought up the agave fields and so so

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Speaker 2: the money doesn't stay in the region, and I was like, oh, interesting,

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Speaker 2: and so it's just a super Mexican forward tequila, which

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Speaker 2: I'm like, duh, til quila should be Mexican for should

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Speaker 2: be made my Mexican, sold my Mexicans, and the Mexican

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Speaker 2: should profit from it. And it was a female forward

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Speaker 2: brand in a very macho space, and I was like, okay,

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Speaker 2: I'm interested. So I leaned in because of all of that,

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Speaker 2: and then I tasted it. It's so creamy. It's super creamy,

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Speaker 2: not sweet, but smooth it is, and you have those

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Speaker 2: cognac notes of vanilla dulce de leche caramel depending on

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Speaker 2: the blanco riposo onco. And it was the first time,

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Speaker 2: like I said, I noticed notes in a tequila. So

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Speaker 2: that's how I got interested. And then after that, now

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Speaker 2: I'm like a tequila conoisseur, Like now I taste everything,

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Speaker 2: I drink everything. I'm like, oh my gosh, what is that?

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Speaker 2: What is this? What is that crystallino versus you know,

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Speaker 2: extra n Dieho's what makes it an extra yeho? Like

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Speaker 2: it's a fascinating I finally understood like the notes and

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Speaker 2: how I was like, how can tequila have notes like wine,

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Speaker 2: like I don't get it. I don't get it. And

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Speaker 2: it's so much more complex. It's a chemical mixture. I

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00:17:14,160 --> 00:17:15,359
Speaker 2: mean it is. You got to get rid of the

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Speaker 2: acetone and the ethanol and the alcohol. And you know,

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00:17:18,640 --> 00:17:22,280
Speaker 2: each barrel has the head, the tail and the heart,

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Speaker 2: and the tail is like all the toxins and stuff,

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Speaker 2: bad stuff, and the head is all your hangover basically

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Speaker 2: ethanol alcohol, but it's a little sweeter. So you need

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Speaker 2: a tequila master who really pulls out the heart of

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Speaker 2: the barrel, but a little bit ahead, maybe a little

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00:17:39,080 --> 00:17:40,760
Speaker 2: bit of tail if you want a little this or that.

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00:17:40,920 --> 00:17:43,960
Speaker 2: Like there's it's a whole science and and so you

349
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Speaker 2: usually have to have a chemical engineering degree, and there's

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Speaker 2: a school in Gudalacara that specializes in this degree because

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Speaker 2: that's where tequila comes from. Yeah, here's the other thing

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Speaker 2: people don't know about tequila. Tequila it has to be.

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Speaker 1: It has to be from the blue, from Jalisco, from

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Speaker 1: the region, from the region, just like champagne, Just like champagne.

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Speaker 2: Exactly exactly.

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Speaker 3: When we come back, Ivan Vasquez, owner of Mather Restaurant

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Speaker 3: in Los Angeles, tells us about mescal and how deeply

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Speaker 3: rooted it is in Wahacan culture. Welcome back to Hungary

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Speaker 3: for history. We couldn't be more excited for you to

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Speaker 3: hear from Van Vasquez. He is the owner of Mather

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Speaker 3: Restaurant in Los Angeles. He was born and raised in Wojaca, Mexico,

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Speaker 3: and has a deep love and appreciation for mescal.

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Speaker 4: My name is in Vambascas and my passion from mescal.

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00:18:52,160 --> 00:18:54,400
Speaker 4: It started since I was a young child. I grew

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Speaker 4: up with my grandpa and he have a mini expendio

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Speaker 4: of mescal, a small liquor bar shop in the community,

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00:19:01,240 --> 00:19:04,840
Speaker 4: and he used to solve mescale to locals being at

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Speaker 4: his shop helping him out. I remembered listening to the

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Speaker 4: conversations with the master from Escalletro that used to solve

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Speaker 4: skull to my grandpa about how he learned how to

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Speaker 4: make mescane through previous generations and as ha har it

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00:19:21,440 --> 00:19:25,119
Speaker 4: was And according to my mom, my first mescale was

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Speaker 4: probably at the age of eight years old, a little

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Speaker 4: sip that my grandpa gave me to try. And when

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00:19:31,359 --> 00:19:33,520
Speaker 4: I came to the United States in nineteen ninety six,

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00:19:33,920 --> 00:19:37,719
Speaker 4: I realized that mescal was available in Los Angeles because

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00:19:37,760 --> 00:19:42,000
Speaker 4: we needed it for celebrations. There was no celebration without mescall.

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00:19:42,200 --> 00:19:45,080
Speaker 4: It was part of our culture. It's part of our tradition.

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00:19:45,960 --> 00:19:50,520
Speaker 4: It's like getting our cheese or claudas our molley. And

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Speaker 4: I learned how to respect it even more because I

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00:19:53,680 --> 00:19:56,600
Speaker 4: understood that it was a stap to our life here

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00:19:56,960 --> 00:20:03,640
Speaker 4: even though we were in a different country. We as

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00:20:03,640 --> 00:20:09,840
Speaker 4: a humans in consumers call probably mark the end of sculpturationality.

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00:20:09,960 --> 00:20:13,959
Speaker 4: It wouldn't appreciate it, it wouldn't educate ourselves, and it wouldn't

385
00:20:14,080 --> 00:20:18,439
Speaker 4: educate others about these beautiful spirits that we have the

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00:20:18,480 --> 00:20:22,480
Speaker 4: pleasure in this moment to enjoy. And I call this

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00:20:22,680 --> 00:20:27,439
Speaker 4: the Golden Era because we have the greatest Mescale available

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00:20:27,560 --> 00:20:31,440
Speaker 4: for us now only in America, but as in Mexico

389
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Speaker 4: and some parts of Europe. People are enjoying the best

390
00:20:34,840 --> 00:20:39,760
Speaker 4: Mescale ever in many years. Because each Mescalleo family they're

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00:20:39,840 --> 00:20:43,080
Speaker 4: trying to give you the best Mescale because they know

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00:20:43,160 --> 00:20:47,480
Speaker 4: what's happening with Mescale and everybody is going crazy for Mescale,

393
00:20:47,840 --> 00:20:51,320
Speaker 4: so they're trying to send the best batches, the best product,

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00:20:51,760 --> 00:20:54,800
Speaker 4: the best production, the best of the best it's available

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Speaker 4: for us. And this is the golden generation. I don't

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00:20:57,800 --> 00:20:59,480
Speaker 4: know what's going to happen in the next generation, but

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00:20:59,480 --> 00:21:03,159
Speaker 4: it's important and that we keep making people wear and

398
00:21:03,400 --> 00:21:07,119
Speaker 4: keep educating people so they can appreciate the spirits because

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00:21:07,160 --> 00:21:12,480
Speaker 4: I'm afraid that industrial misky might be killing traditional miscat

400
00:21:13,000 --> 00:21:16,320
Speaker 4: in the near future. With respect and tradition, that's the

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00:21:16,359 --> 00:21:20,920
Speaker 4: only way to keep this spriad a life.

402
00:21:21,680 --> 00:21:23,760
Speaker 2: Oh my god, I have the most amazing mescal story.

403
00:21:23,800 --> 00:21:26,160
Speaker 2: So I'm in Wahaka and there's this little old lady

404
00:21:26,160 --> 00:21:29,520
Speaker 2: that makes the best mescal of this particular town, and

405
00:21:29,520 --> 00:21:33,159
Speaker 2: they call her Labruja because they're like, why is she

406
00:21:33,400 --> 00:21:36,640
Speaker 2: selling more? Why does hers come out different? Labruca means

407
00:21:36,640 --> 00:21:39,800
Speaker 2: the witch. They think she's doing some sort of black

408
00:21:39,880 --> 00:21:46,880
Speaker 2: magic to make her mescal the best of the community. Wowman, lab.

409
00:21:48,680 --> 00:21:50,359
Speaker 1: You can't just have a good skin.

410
00:21:50,880 --> 00:21:56,399
Speaker 2: Yeah, God has skill set, sad and really great land.

411
00:21:56,640 --> 00:22:03,440
Speaker 2: And so there's traditional mescal, are too mescal and industrial mescal,

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00:22:03,760 --> 00:22:08,159
Speaker 2: and so you can't buy traditional that is what the

413
00:22:08,240 --> 00:22:12,800
Speaker 2: people of the old mescal people. I mean, you can,

414
00:22:13,000 --> 00:22:15,040
Speaker 2: like I bought some there, but like you, it's not

415
00:22:15,160 --> 00:22:18,159
Speaker 2: for commercial. You won't have five. Yeah, you won't have

416
00:22:18,200 --> 00:22:22,160
Speaker 2: it at Total Wine, right, And so if you can find,

417
00:22:22,200 --> 00:22:24,520
Speaker 2: if you're ever in Mexico and you go to a

418
00:22:24,600 --> 00:22:27,480
Speaker 2: mescal bar, ask them do you have traditional mescal? And

419
00:22:27,520 --> 00:22:29,840
Speaker 2: they probably will say no, or they'll say I have

420
00:22:29,880 --> 00:22:34,000
Speaker 2: a bottle, because what happens the traditional mescal makers like

421
00:22:34,080 --> 00:22:40,080
Speaker 2: her Dona Berta, they make enough for their family, enough

422
00:22:40,160 --> 00:22:42,880
Speaker 2: for the community, and if they have any leftover, they

423
00:22:42,880 --> 00:22:46,200
Speaker 2: sell it. And I go, well, that's a horrible business model,

424
00:22:46,720 --> 00:22:50,600
Speaker 2: and she goes, why would I need more? Like her?

425
00:22:51,040 --> 00:22:54,840
Speaker 2: My capitalist mine was like, you should sell first and

426
00:22:54,920 --> 00:22:57,119
Speaker 2: whatever you have left over you give to your family

427
00:22:57,160 --> 00:23:00,600
Speaker 2: and community. And no, they give away first, and if

428
00:23:00,600 --> 00:23:04,240
Speaker 2: they have any leftover, after everybody has their mescal, then

429
00:23:04,320 --> 00:23:06,800
Speaker 2: they sell it. So the only mescal you can buy

430
00:23:06,800 --> 00:23:09,359
Speaker 2: from her is in her house and she has it

431
00:23:09,440 --> 00:23:11,359
Speaker 2: like under the Jesus and the altar, and she's like,

432
00:23:11,400 --> 00:23:13,000
Speaker 2: here's a bottle. You know, you're like, oh my, this

433
00:23:13,080 --> 00:23:13,560
Speaker 2: is crazy.

434
00:23:13,640 --> 00:23:16,960
Speaker 1: I love that because it is the strength that binds generations.

435
00:23:16,960 --> 00:23:20,240
Speaker 1: And she's probably has her family has been making mescal

436
00:23:20,359 --> 00:23:24,360
Speaker 1: probably for generations, and they revere it and they want

437
00:23:24,359 --> 00:23:26,600
Speaker 1: to share it, and yeah.

438
00:23:26,400 --> 00:23:28,680
Speaker 2: And they and they don't need more, Like she did

439
00:23:28,720 --> 00:23:31,240
Speaker 2: a feast for us, but like when I say a feast,

440
00:23:31,280 --> 00:23:37,119
Speaker 2: a feast of this clula. She made all these clu

441
00:23:37,680 --> 00:23:41,040
Speaker 2: and different salas, and she said, I'm so sorry, I

442
00:23:41,080 --> 00:23:44,719
Speaker 2: have nothing more to offer, and my heart sunk. I

443
00:23:44,800 --> 00:23:46,760
Speaker 2: was like, are you kidding me? They think you just

444
00:23:46,840 --> 00:23:50,360
Speaker 2: offered this feast your time and your time and your

445
00:23:50,400 --> 00:23:54,119
Speaker 2: and your story. Yes, her story was beautiful and and

446
00:23:54,160 --> 00:23:57,120
Speaker 2: she was like speaking in terms of I don't have

447
00:23:57,320 --> 00:24:00,920
Speaker 2: anything materialistically to give you, and we're like, this experience

448
00:24:01,040 --> 00:24:03,360
Speaker 2: is the gift that we need. It. It was beautiful.

449
00:24:06,600 --> 00:24:09,879
Speaker 2: There are cycles. Agave goes in cycles of planting, so

450
00:24:09,920 --> 00:24:12,000
Speaker 2: you'll see a shortage of a gave and an abundance

451
00:24:12,000 --> 00:24:14,040
Speaker 2: of gove. Literally two years ago they're burning agave because

452
00:24:14,040 --> 00:24:16,080
Speaker 2: there's just too much. They just had too much. And

453
00:24:16,119 --> 00:24:18,359
Speaker 2: then now there's an agave shortage, and then there's too much,

454
00:24:18,400 --> 00:24:19,800
Speaker 2: and then there's too little, and then there's too much.

455
00:24:19,800 --> 00:24:22,560
Speaker 2: It's just the cycle of the soil in the agave.

456
00:24:23,160 --> 00:24:27,440
Speaker 2: But the industrialization of agave and the demand for agave

457
00:24:27,680 --> 00:24:31,960
Speaker 2: or tequila, sorry, the demand for tequila has really put

458
00:24:32,040 --> 00:24:35,120
Speaker 2: pressure on all these distilleries in Mexico. To produce faster,

459
00:24:35,240 --> 00:24:38,000
Speaker 2: produce more, hurry up, and so sometimes they're cutting down

460
00:24:38,040 --> 00:24:40,600
Speaker 2: these agaves too soon and the soil doesn't have time

461
00:24:40,680 --> 00:24:44,440
Speaker 2: to replenish. And like I said, those barrels have the head,

462
00:24:44,480 --> 00:24:45,800
Speaker 2: the tail, and the heart, and you want to get

463
00:24:45,840 --> 00:24:47,440
Speaker 2: the heart. A lot of people just using the whole

464
00:24:47,440 --> 00:24:51,720
Speaker 2: barrel because they want more tequila yield, more yield, you

465
00:24:52,000 --> 00:24:53,760
Speaker 2: don't have good quality. Then you don't have good quality,

466
00:24:53,800 --> 00:24:55,720
Speaker 2: and that's the tequila gives you the hangover. That's the

467
00:24:55,760 --> 00:24:58,359
Speaker 2: tequila doesn't taste good. That's the tequila that burns. And

468
00:24:58,400 --> 00:25:01,760
Speaker 2: so really you can really go down a rabbit hole

469
00:25:01,760 --> 00:25:05,919
Speaker 2: of like tasting different tequilas and identifying, oh, this is

470
00:25:05,960 --> 00:25:08,840
Speaker 2: really good, this is good and why oh, because they

471
00:25:09,040 --> 00:25:11,080
Speaker 2: chose the heart of the barrel as opposed to using

472
00:25:11,119 --> 00:25:11,800
Speaker 2: the whole production.

473
00:25:11,960 --> 00:25:15,760
Speaker 1: And right again, the heart the spirit so poetic, it's

474
00:25:15,800 --> 00:25:17,240
Speaker 1: so poetic, it's so poetic.

475
00:25:17,480 --> 00:25:24,160
Speaker 2: Well, cheers to our mescal and the episode Salu Salud

476
00:25:28,600 --> 00:25:32,560
Speaker 2: Hungry for History is an unbelievable entertainment production in partnership

477
00:25:32,560 --> 00:25:35,320
Speaker 2: with Iheart's my Ulua podcast network.

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00:25:35,920 --> 00:25:38,760
Speaker 1: For more of your favorite shows, visit the iHeartRadio app

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00:25:38,880 --> 00:25:41,760
Speaker 1: Apple Podcasts or wherever you get your podcasts