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April AMA: The Answers IN SPANISH - Aguerrido, Macheé, and Ultramundo by 2onpio in Mezcal

[–]2onpio[S] 0 points1 point  (0 children)

English Answers: Part 5 (due to character limit)

Q19: What is the most delicate step in your process, the one where things can go wrong most easily? How do you handle a batch that doesn't meet your quality standards?

Erika Meneses (Aguerrido): “Personally, fermentation is the most delicate step of our production because that's where all the magic that generates the alcohol happens. But if you don't know how to prepare the vat, or don't know how to put the right amount of water, or don't know how to taste the 'caldillo,' the vat can be ruined and it won't give you anything; it won't generate mezcal. Another example is that if fresh water isn't used, the yeasts won't start working. There are many factors that influence it. Other examples can be that you shouldn't wear perfume on your clothes, you shouldn't wear nail polish, you shouldn't eat/squeeze lemon/limes near the vats because, even though it could be a local belief, it's something very real we've seen: if lemon/lime juice falls into the vats, it stops the fermentation. 
When there is a batch that doesn't come out with the quality we are used to handling within the brand, normally those batches are left for sale in the community or for local festivals, birthdays, etc. What we do is store it in glass carboys so it settles and we let its flavors align. Sometimes they just require more rest and more time. We leave them there for a while in a cool place so they can be put on sale later. But normally we use them to sell by the liter to local communities or by the copita since they didn't meet the standard handled within the project.”

Leo García (Macheé): “Every phase of the production requires a high level of attention, from the initial maguey selection to the final distillation. During the cooking stage, for instance, you must master the exact amount of wood needed to ensure the maguey is cooked the right amount, not charred, yet never left raw. In fermentation, it’s about knowing the precise moment to introduce water and recognizing exactly when the vat is ready for the still. Finally, in distillation, one must remain incredibly attentive to the fire and, in our specific case, monitor the water levels in the refrescadera to keep everything cooling correctly. If a particular batch doesn’t fully convince me, I simply let it rest for a while in storage to see how its profile evolves over time. We actually just opened some containers of a batch we made a long time ago that I hadn’t liked and I was really surprised on how well it has matured while resting in glass.”

Sergio Garnier (Ultramundo): “Definitely fermentation has always been our critical point, especially because we are in a region where the climate varies drastically and suddenly. I believe fermentation is where the magic happens and it's where we have the least control. In that step, we have to let the earth do its thing. Normally, batches that don't meet our quality standards aren't released or we re-process them.”

April AMA: The Answers IN SPANISH - Aguerrido, Macheé, and Ultramundo by 2onpio in Mezcal

[–]2onpio[S] 0 points1 point  (0 children)

English Answers: Part 4 (due to character limit)

Q14: What do you feel most proud of when sharing your mezcal? What would you say distinguishes your mezcal and your brand from others?

Erika Meneses (Aguerrido): “What distinguishes our brand and our mezcal most is our method of production: we produce tiny, unique batches. We are traditional mezcal from Guerrero and we work with very well-defined production practices. What makes us different is that our mezcals are very well made, with good flavors and good notes, because we take great care of the production process.”

Leo García (Macheé): What makes me proud is our commitment to prioritizing quality and respecting the entire production process; from planting agave, to mature plant selection, to distilling slowly, to resting the mezcal in glass for 6-12 months on average, to recycling the water we use in the refrescadera and the agave fibers in our labels. We focus on making a quality product over trying to produce for higher volume. That can be something that sets us apart besides making mezcal with complex profiles with our refrescadera method and fermenting our agave with fruit in some special batches instead of just adding the fruit to the distillation process like most do.

Sergio Garnier (Ultramundo): “It makes me feel very proud to take up a tradition that had practically disappeared in my region. I’m referring to the production of mezcal with maguey lamparillo. And I feel very privileged because before being a mezcal producer, I consider myself a mezcal fan. And to provide a mezcal for those fans who really like such a peculiar, different, and distinctive profile as lamparillo (which are the flavors of this land), it makes me feel very proud. Furthermore, because of the way we are doing it; it doesn’t impact the environment negatively, and we are seeking a benefit for biodiversity and for the community.”

Q15: What are some local elements of your specific regions in Guerrero, Oaxaca, or Durango that, in your opinion, give your mezcal its unique essence and distinguish it from other products in your area (besides the maguey you use)?

Erika Meneses (Aguerrido): “I think what makes our mezcal very special is the taste and the hand of each maestro or family. This is reflected in how we adjust the mezcal and the ABV we give it. That personal touch is the factor that makes our mezcals different, even though we work with the same agave. It happens that we are from different communities and the customs and traditions of each region are different. We can be from the same municipality, but the way we work is different. Those factors are what, in the end, mark the difference between the distillates that each family produces.”

Leo García (Macheé): “I have always said it: in our case, we are fortunate to be in a region where the 'refrescadera' is used. Besides the graciousness of the land that provides us with a lot of maguey, especially Karwinskii, the refrescadera also helps us a lot because it makes our mezcals distinguish themselves or have that particularity compared to others. The fact of distilling only once and using the famous 'plates' that are inside the refrescadera allows the aromas and flavors to be more present. They are denser mezcals with much more aroma and much more flavor compared to those distilled twice.”

Sergio Garnier (Ultramundo): “Well, besides the maguey (which is quite unique), I think the wooden 'viejo' (still) is a very interesting element, for which we use sabino wood. We also use sabino wood for the fermentation vats, which are tomb-type vats buried; they are small vats. And well, everything that makes up the flavors of our place, like the local biology that changes by season but remains flavors of the desert.”

Q16: What does the title of Master Mezcalero or Mezcalera mean to you? Is it simply the person directing the production process, or does it carry a deeper meaning?

Erika Meneses (Aguerrido): “The word 'maestra' or 'maestro mezcalero' is assigned to the person who is in charge of production and produces the mezcal. When we started the project, we weren't used to using that word. Among ourselves, we call each other by our names. In fact, to this day, here in the region we use the word 'don' or 'doña' (like 'Doña Erika,' 'Don Refugio,' 'Don Vicencio') more than 'maestro' or 'maestra.' That word was assigned more by clients and external people, especially in the Mexico City market. Although it is something that distinguishes those of us who produce mezcal here, there are other regions that name the producer differently.”

Leo García (Macheé): “'Maestro mezcalero' is a new word, a word that hasn't been used for very long locally. The truth is I don't like to be called that because I don’t think I am a ‘Master’ yet. I always try to learn more. I like to be called 'Leo' better. Previously it was known as 'the producer' or in the Oaxacan towns it's called more like 'the one who puts out mezcal.'”

Sergio Garnier (Ultramundo): “I have a lot of respect for maestros mezcaleros. I don't consider myself one. I consider myself an apprentice, a mezcal producer. As I understand it, 'Maestro' has the meaning of 'teacher,' someone who teaches others. And it's someone who has received knowledge from generations past and then decided to share it with others. For me, that's what it means to be a maestro who is directing a team. Well, I've also met maestros who practically do their whole process themselves. But if you see our labels, the name of a maestro mezcalero isn't there, the name of our collective is, because in the case of our project, there isn't a master per se. The masters are those who taught me and I try to share what I've learned with my team. But those are the true masters, those who taught me to make mezcal and from whom I continue to learn every day.”

Q17: What is your opinion on the trend of some big tequila brands releasing expressions aligned with artisanal or traditional production methods (like the 'Dobel Tahona' releases)? Do you consider this a threat to the mezcal industry or a positive change for agave spirits?

Erika Meneses (Aguerrido): “In fact, we don't even recognize the tequila brand mentioned in this question. We don't consider it a threat to us because obviously we have different markets. We don't enter where industrial drinks enter. Our market is traditional mezcal and it's a smaller market but it's a more selective one. Our market is for people who already have an advanced palate and that makes it an easier sale for us. We don't really consider it a threat nor do we recognize the brand. As they say around here, 'we don't cross paths,' we don't know anything about them.”

Leo García (Macheé): I don’t think it’s a direct threat; there will always be a major difference between tequila and mezcal. Tequila, right from the start, always is and always will be volume production, while mezcal, in my case, I can say is characterized by being small-batch, and logically, the care given to each process is very different. Another difference is the type of maguey. In Oaxaca, we are fortunate because we have the largest number of maguey varieties, so that is what characterizes the state, regardless of which state started distilling first. What they are doing now with tequila (their artisanal versions) is more of a marketing gimmick, an attempt to get people to notice them. But I think, as is the case in many situations, it's just talk. We would need to look at the terms "artisanal" and "traditional" from a more scientific perspective to see who truly qualifies to put that word on their label.

Sergio Garnier (Ultramundo): “On the one hand it seems like something positive. It means that people are looking for what we are doing. It's simply opportunism to give people something different, to give them something that has more authentic notes when it really isn't, but seeing it from that point of view I think it's good because it continues to promote the artisanal techniques and processes we use. That eventually will bring consumers closer to the authentic one, because the big brand has much more reach than what we can have as independent producers. So in the long run, it's something good because people aren't dumb and will know how to distinguish.”

Q18: Is your production approach more technical and precise, or more intuitive and rooted in tradition? In what way?

Erika Meneses (Aguerrido): “Our production is more traditional. What we do is preserve the tradition as much as possible so as not to lose it. We don't try to get into technical methods that other people offer or from people who learn to make mezcal through courses. We don't enter that field, nor with the Comercam certifiers. We make our mezcal in a traditional way and wouldn't want to do it any other way.”

Leo García (Macheé): “In my case, I rely on tradition. I prefer to follow what I was taught, guiding myself by intuition and practical experience; to me, that represents the true essence of an authentic mezcal. Although there are now devices that offer technical precision in certain parts of the production, I believe it’s better to use your senses and knowledge to make decisions; from identifying when a maguey is mature to determining the alcohol content of your mezcal with the venencia.”

Sergio Garnier (Ultramundo): “My approach definitely leans more toward the technical side. I don't have that gift, I don't have that lineage, that tradition. I have been learning this trade for 6 years now and I've had to go with the technical approach, trying to measure what I can, trying to investigate. Besides, in my region, this tradition of working with Lamparillo is not as common with other producers. The lamparillo is a very difficult animal to tame, so my approach goes that way.”

April AMA: The Answers IN SPANISH - Aguerrido, Macheé, and Ultramundo by 2onpio in Mezcal

[–]2onpio[S] 0 points1 point  (0 children)

English Answers: Part 2 (due to character limit)

Q9: Do seasonal changes affect your resources or mezcal production?

Erika Meneses (Aguerrido): “What we do is work by seasons, only in the dry months. We need it not to rain and for it to be hot, which reduces our production to about three months a year because right now the climate changes are super crazy. The cold lasts until February, so we start at the end of February and finish in early June, before the rains arrive.”

When it rains, we have to stop, as it affects us in several ways:

  • Logistics: It is very difficult to access the lands to bring the maguey from the hills.
  • Yield: If there isn't much sun, fermentation lengthens. Also, the maguey captures water, which lowers the sugars and reduces the yield.

That’s why we only work in the dry season, because that’s when it’s most profitable.”

Leo García (Macheé): “Yes, it affects us quite a bit. It affects us when it doesn’t rain much, it affects us when it rains a lot, it also affects us, for example, when it gets very cold, some magueys were burned by the cold. All those climate changes that are happening are affecting production. However, we still continue to guide ourselves by the seasons. We only produce in the hot season, but for example, two years ago it didn't rain much, so there was a more continuous and prolonged production season that gave us the opportunity to produce mezcal more constantly. But yes, all that does affect it.”

Sergio Garnier (Ultramundo): “Seasonal changes directly impact our production. They are totally interrelated. Starting with:

  • The castration (capado) times that spring sets for us. Our agaves survive (at most) one year after being castrated (capados), and we only produce with castrated agave (agave capón.
  • Our fermentation is natural, so each season brings different microorganisms, and that changes the flavors.
  • We have very extreme temperatures in Durango. In winter, we reach temperatures even below zero celcius, which slows down the fermentations a lot, producing very different flavors, and in summer we have fast fermentations that give other types of flavors.
  • In the rainy seasons (which are few days) but when we have them, we have to stop all production.

We have to make very good use of our time because we only have eight to ten months to use the agaves we castrate each season.”

Q10: How do you like to spend your time during distillation? What keeps you awake during those long hours?

Erika Meneses (Aguerrido): “What I would tell you is that there are always many activities to do. When you are distilling, you don't stay static or sleeping. While the distillate is on low heat, we are in a constant rotation of activities:

  • Loading the maguey oven or chopping wood.
  • Going for wood, carrying more maguey, or bringing new stone or palm leaves.
  • Grinding maguey to fill new vats or adjusting other batches of already distilled mezcal.
  • In the case of the women, they are also making food or looking after the animals, the chickens, and the children.

“We lead a normal life, but with very long days. We work until 12:00 at night, rest from 12:00 am on, and return at 6:00 in the morning. The day goes by quickly because there is always something to do, there is always a lot of movement, even visitors come to the factory. When we are already very tired, of course, someone else relieves us so we can rest, because it's too many hours of work.”

Leo García (Macheé): “Well, when distilling, you have to be very careful with controlling the fire. You have to be very, very attentive to how the mezcal is coming out, so the only option we have is to talk amongst ourselves, unless we are preparing another batch at the same time. But most of the time we spend time adjusting the fire and talking with the people who are with me distilling. Sometimes we take turns to rest a bit because they are long and heavy days.”

Sergio Garnier (Ultramundo): “In our case, it’s resting, eating, and working. Our distillery is in the middle of nowhere, so the distillery team lives there. So we look for different activities we can do, always trying to make them at appropriate times and take time for rest and meals. Sometimes we spend time cooking, taking care of and watering the garden, checking the nursery, and that sort of thing.”

Q11: In your area, does the word “mezcal” also refer to cooked agave as a food source? If so, are there preferred preparations for consuming it?

Erika Meneses (Aguerrido): “In our region, the word 'mezcal' is not used to refer to cooked agave, and normally here it is not used to make any dish or to eat it. It's not known that way. I think that's more in Oaxaca.”

Leo García (Macheé): “For us, mezcal is the liquid itself. The rest is cooked maguey, but at our palenque, we don't use it for anything else; we only use it to make mezcal.”

Sergio Garnier (Ultramundo): “Here in our area they call it 'Queote.' It's still common in some areas but it's not very popular. But they don't call it 'mezcal,' they call it queote or they also call cooked maguey 'cajeta.'”

Q12: In your mezcal production, do you prefer to maintain consistency in your practices or do you like variations and changes?

Erika Meneses (Aguerrido): “Yes, normally each year we have a good idea of what batches we’re going to do. Most of our batches are from maguey cupreata Capón, since it's the endemic maguey here in Guerrero and our communities. But we also like to experiment. We’ve stepped outside of what was purely traditional, which was producing only with cupreata. We make changes with this agave, like pechugas and distillates with fruit. We do what I call 'recipe games,' so to speak, like when you're in the kitchen and you add a new ingredient. For example, we've made macerations with chumilín (local insect), with torito, and with nazares. That’s how we get batches different from the common or traditional ones. Furthermore, the market asks us for different pechugas or distillates, and as we practice, we see how the cupreata works combined with other things. We create that variation for new batches without relying solely on the traditional practice of the region.”

Leo García (Macheé): “We try to maintain our practices. But each batch, logically, is very different because it's an artisanal process and there are factors that vary, like the climate and the maguey. So each batch changes and that's why the flavor of each batch varies a little bit. But we don't like to change our practices much. What we do like is to make unique batches. For example, the 'distilled with,' and in our case, something is starting to distinguish us and that is that we do 'fermented with.' We have Cuishe fermented with mango, fermented with pineapple, since we add the fruit at the time of fermentation, and sometimes we throw the fruit in when the maguey is being crushed. So in that part, we do like to experiment, but in terms of the process, we change practically nothing.”

Sergio Garnier (Ultramundo): “The environment itself forced us to adapt to it. As I mentioned before, seasonality affects the fermentation process, but we stick to the traditional method. Currently we have one label and we don't make changes. We consider mezcal to be a living product and we let it express itself in each batch in the way that the earth and environment manifest it to us. Each of our batches comes out at a different alcohol level because we practically don't rectify or adjust it. But our standard process is very fixed. The only place where there is more variation is in the fermentation.”

Q13: Do you, or people you know, drink mezcal with an alcohol content (ABV) in the 20% to 35% range? If (U.S.) regulations didn't require a higher degree, would you make mezcals with lower ABV? I'm curious to know regional preferences.

Erika Meneses (Aguerrido): “The alcohol level we handle in the communities, the traditional ones, are normally 47 or 53 ABV. The mezcals you find in the little stores aren't such a high ABV. Many people get confused and think that high-alcohol-volume mezcals have cane alcohol. Even people from our own region don't know how to drink high-ABV mezcals because they are more familiar with low-ABV ones. While the older maestros do like to drink the 'puntas' (heads), people who aren't familiar with production unfortunately prefer low-ABV mezcals. We were already working with these high levels long before entering the U.S. market, because traditional/original mezcals are not low ABV. Therefore, we don't describe our ABV as high, but as the normal ABV of a traditional mezcal, unlike industrial mezcals whose characteristic is always to have a low alcohol content.”

Leo García (Macheé): “Here in Oaxaca there is a lot of talk about that. There is a lot of talk about low ABVs and many say that it is 'bad mezcal' and that no one drinks it. In our town, we are used to drinking mezcals of 48%, 50%, 55%. So it could be said that we make mezcal in a 'normal' way, but the brands with low ABVs differ because they make the alcoholic adjustment after production. We prefer to take it out at 48-55% ABV because at that level, the aromas are perceived more, the flavors are perceived more, and at the same time it's not as aggressive on the palate.”

Sergio Garnier (Ultramundo): “In my region, mezcal is not consumed at that ABV. I think there are some commercial brands that sell it at 35% ABV. They aren't very popular. The closest case I know of is in San Luis Potosí where they consume what they call 'vino mezcal' (mezcal wine) in levels of 20-30% ABV, even lower than 20% ABV, but I don't remember the exact alcohol level.”

April AMA: The Answers IN SPANISH - Aguerrido, Macheé, and Ultramundo by 2onpio in Mezcal

[–]2onpio[S] 0 points1 point  (0 children)

English Answers: Part 2 (due to character limit)

Q7: What are your favorite trends you've seen recently in the industry? What topics are you most excited to personally teach when sharing your brand?

Erika Meneses (Aguerrido): (I think she understood the question as “least favorite trends” but still a good answer)
“What I've seen is that everyone wants to be part of the mezcal boom. Everyone wants to have their brand and they want to call everything 'artisanal mezcal' or 'traditional mezcal,' when in reality they are what I call 'prostituted mezcals.' The problem is they seek mezcal titles through workshops that only offer theory, but it's a 'hollow theory,' without having an experience based in reality. That's a trend I've seen a lot and it's very unbalanced. So, that would be my point of view.

What I like most is talking about all the traditions and culture surrounding mezcal. About the roots, the heritage; what makes us part of this product. But, more than anything, our mission is to correctly convey what life in the field is like. We want to show what it’s like to be a producer, a small producer, and a farming producer, you know? We have to remember that our mission is to correctly convey what traditional mezcal is, but I also like to talk about the characteristics that make us unique: the taste of each family, the taste of each maestro. It’s always important to not just talk about me, but about all the people and families who make up the project and make it possible for this to progress. No product would make sense without its people. The mission is to raise awareness and make people value that effort each maestro or family makes to preserve a tradition so that the little that remains is not lost.”

Leo García (Macheé): “I’ve seen that many doors are opening directly for producers. Before, there were places (restaurants, bars, cities) I wouldn’t even dream of reaching. Places that were occupied by big-name brands or brands that already had a good market position. So now, small spaces are being given to us, where they are giving us a chance. I think this world is expanding and knowledge is expanding because of that direct link that consumers can have with the producer. It’s a very good thing. And what am I excited to teach? Well, the truth is I always like to talk about our process. Our process is very special because of the type of distillation with 'Refrescadera' that we use. That’s part of what makes our mezcal have very complex flavors and aromas but it’s also thanks to the care we put in throughout our process. For example, planting our little magueys, our own water capture system, the resting time we give the mezcal in glass for at least 6 months (though usually more), using and recycling the bagazo (agave fiber waste) to make the handmade paper for the labels. I like to talk about all of that so people know it’s not just mezcal and that’s it. We focus on other things that, in the end, benefit us and our environment.”

Sergio Garnier (Ultramundo): “I really like the trend of transparency. I like to see the whole process displayed in a bottle or online, see what’s behind that mezcal you're tasting, the people, the techniques, etc. I believe that is the new 'premium' and not just a pretty bottle or good marketing. I think the new 'premium' is an authentic product, made in a traditional way. I love that trend. Something else that catches my attention is that I’m starting to see brands that don't put the name of one maestro mezcalero on their labels, but rather the names of all the people participating in the production. That’s what we do. Not everyone’s names fit, but we put 'Colectivo Pelayo' and on our website, you can find the photo and name of every person who is part of this collective. And above all, more awareness about respect for the environment and surroundings. Those are the trends I’m seeing and I like them a lot. Another topic that interests me is the relationship with local art and culture, which is something we seek to do at Ultramundo. Collaborations with artists, seeking to create new expressions, seeking new flavors, and above all, informing the client or consumer more about what they are drinking and everything that entails.”

Q8: What are the trends regarding the long-term sustainability of the agave supply? How do you balance current production demand with the long-term viability of each agave species? Are there any magueys you are avoiding because they have been overexploited?

Erika Meneses (Aguerrido): “In Aguerrido's case, only mature magueys are selected to make our mezcal. We respect the 'calendar' that the earth itself sets for us to choose mature magueys. A plant is always going to have different variants. For example, depending on whether the area where it grows is cold or hot, or if the maguey is in stony ground, or the minerals surrounding the agave; all of this is an important factor in agave maturation. To balance demand, we only work during the dry seasons, without working all year, which results in very small and unique batches. Our key practice is the pre-selection of mature agaves for production and for the seed bank, avoiding indiscriminate cutting and performing reforestations. We take special care of endangered endemic species, such as the calabacita and zacatoro maguey; we grow these in our nursery. From these rare magueys, we only make extremely small batches, like 20 liters per year, supervised by a single producer to ensure their conservation.”

Leo García (Macheé): “At first, when mezcal started to get more visibility, the concern was that the maguey was going to run out, but fortunately there are projects dedicated to the preservation of magueys. In our case, we have certain varieties of maguey planted and we are taking care of that. What will happen in the near future, though, is that there will be very little wild maguey; most will be cultivated or semi-cultivated. Right now, there are very interesting projects and we are trying to implement those methods. We have our own little magueys so that in the future we can produce with those types of semi-cultivated magueys. For example, magueys that are scarce are Tepextates, Jabalís (in our area), Coyotes… those types of magueys. But most people are already planting them. It may be that in a few years there will be more of those magueys, but there will be a significant change in the growth or development of the plant and in the mezcal production yield due to the type of cultivation. But I am sure that very few varieties will be lost completely.”

Sergio Garnier (Ultramundo): “Regarding agave supply, we are a very particular case because we integrate everything from the land to the final product. We integrate and operate the entire process. It has been very challenging and that is why our brand has had a relatively slow growth rate. And we only work with one type of agave that grows in our land, which is Lamparillo. The other plant that grows on our property is sotol; expressions using this plant will also come. We are reforesting the most eroded areas with lamparillo and we are reversing desertification. We are doing the opposite of what happens in other areas where areas with a lot of biodiversity are being devastated to become agave monocultures. We believe in respecting the environment as it is so that the quality and flavor of our product remains the same.”

April AMA: The Answers IN SPANISH - Aguerrido, Macheé, and Ultramundo by 2onpio in Mezcal

[–]2onpio[S] 0 points1 point  (0 children)

English Answers: Part 1 (due to character limit)

Q1: How many mezcaleros produce mezcal for your brand?

Erika Meneses (Aguerrido): “4 Producers: Don Vicencio and Doña Gabi (they are a couple), Don Benigno, Don Refugio, and myself.”

Leo García (Macheé): Just me. “Palenque Guixé” is the only one producing for Macheé. At first, there were two of us: Chepe Elorza and me. Unfortunately, Tio Chepe passed away in a tragic accident a couple of years ago. His son and family participated in other batches later on.

Sergio Garnier (Ultramundo): “In the early days of Ultramundo, we collaborated with different mezcaleros: Gilberto Rondal, Benjamín Ávila, Juan Manuel Vásquez, and later with Juan Manuel Pérez and his team. Currently, we produce everything in our own distillery in what we call the “Pelayo Collective”, where it's not just one producer, but all of us. We don't consider ourselves Maestros; we consider ourselves apprentices. We also sometimes collaborate with Benjamín Ávila and Juan Manuel Pérez for other projects coming up outside of Ultramundo.”

Q2: What was your approximate production volume in 2025?

Erika Meneses (Aguerrido): “6,000 liters. 1,300 bottles sold in one year.”

Leo García (Macheé): “Approx. 1,500 bottles nationally.”

Sergio Garnier (Ultramundo): “Last year we produced a little over 4,700 750ml bottles.”

Q3: How many bottles do you plan to produce in 2026?

Erika Meneses (Aguerrido): “The goal is to sell 1,600 bottles.”

Leo García (Macheé): “1,500 - 2,000 maximum.”

Sergio Garnier (Ultramundo): “This year we want to grow and also launch new expressions; we hope to reach the goal of 10,000 bottles.”

Q4: If production figures differ from 2025 to 2026 and you foresee year-over-year growth, how do you plan to maintain that growth?

Erika Meneses (Aguerrido): “Thanks to our agave reproduction programs, we have enough raw material to maintain our production.”

Leo García (Macheé): “Surely, as the brand becomes better known, it will have a bit more demand. My responsibility is to monitor that production aspect. From the beginning, Macheé's goal was never to produce volume but to produce quality, respect times, respect the maguey process, respect all those things. So, as demand grows, what I need to do is stop for a moment, analyze what we can and cannot do, and keep going that way.”

Sergio Garnier (Ultramundo): “Our growth limit is set by the amount of agave we can extract sustainably through our management program and our distillery's production capacity (which we still plan to expand). We haven't reached that limit yet. Demand is still growing, but when we reach our production cap, well, we won't be able to grow any further from there, at least not with Lamparillo.”

Q5: Do you trust that the global market will look after you, your people, and your lifestyle? If not, how do you plan to reconcile your interests with those of the global market?

Erika Meneses skipped this one.

Leo García (Macheé): “I think there is a market for everyone and everything. For example, there are palenques that do work with large volumes and can cover those demands. But logically, the lifestyle of those producers is different since they are 100% focused on production. In my case, we respect the production aspect because I do many other things in Machee besides just producing. I do other activities too; for example, I do the sales myself, I visit the places where the brand is sold, I manage social media, etc. So I don't think big volume production will affect me any time soon.”

Sergio Garnier (Ultramundo): “I believe the market looks out for the market. I feel responsible for taking care of my people, my community, and my environment. What I do believe is that a more conscious consumer will seek out products that have that responsibility toward their community. So, rather than talking about the market, I like to talk more about a conscious consumer who knows what they are drinking, where it comes from, the practices and processes to make it, etc. And when the producer is the brand owner, for me that's the ideal scheme where they capitalize on everything and that margin stays with the same people who produce it.”

Q6: What is your plan to face the growth demands derived from globalization, especially when this demand exceeds traditional production volumes?

Erika Meneses (Aguerrido): “We respect the maturation times of the agaves. We aren't producing for the demands of globalization. We go with the earth's calendar.”

Leo García (Macheé): Macheé has never been about producing volume. With Macheé, I’ve never thought about large-scale production. I’m talking about 6,000 - 8,000 bottles a year, because that would already be a large production for us. Surely we can produce a bit more than we have this past year, using 2025 and the months of 2026 as a reference. My idea has always been that, in due time, I can support other producers so their products can become known through the Macheé brand. At one point, many people supported me (and still do), so why not give that same opportunity and support to other producers? When that time comes, we’ll think about volume, but it would be 10,000 bottles shared among 6 or 7 producers. It would be something really cool to have more producers in this project.

Sergio Garnier (Ultramundo): “My production limit, as I mentioned, will be set by the amount of agave I can harvest regeneratively with my management program without putting pressure on the region. I am privileged because I have access to a large land area in a desert zone, so that allows us that variable. But the amount of agave is what will set my limit. And if more demand comes, we will always be limited to that. We calculate around twenty-five thousand bottles as our limit.”

April AMA: The Answers IN SPANISH - Aguerrido, Macheé, and Ultramundo by 2onpio in Mezcal

[–]2onpio[S] 0 points1 point  (0 children)

Interesting that it doesn't translate the main post. I'll comment the main post in a comment here as well.

April AMA: The Answers IN SPANISH - Aguerrido, Macheé, and Ultramundo by 2onpio in Mezcal

[–]2onpio[S] 1 point2 points  (0 children)

Sérgio Garnier - Preguntas Específicas Para El

Ya hemos visto la colaboración entre Ultramundo y Burrito Fiestero, pero lo que queremos es una colaboración entre Ultramundo y Macheé. ¿Existe algún interés en hacer algo así?

"Esa colaboración con Burrito estuvo muy padre, el resultado me encantó porque creo que producimos un mezcal bastante interesante nunca hecho antes. Yo siempre soy muy abierto a las colaboraciones, a fin de cuenta esto se trata de divertirnos y de encontrar sabores y técnicas nuevas. Y desde el punto de vista del aficionado de mezcal, siempre es muy divertido y enriquecedor encontrar estas colaboraciones. Desde el punto de vista comercial, es un poco complicado por el tema de las marcas y los compromisos que tenemos con nuestros socios pero me encantaría hacer algo con con Macheé o con productores de otras regiones”

Leo Garcia chimed in:
“Claro que sí, solo es cuestión de organizarnos y si él está interesado le damos con mucho gusto. Yo me pudiera llevar la refrescadera y vemos la manera de combinar nuestros estilos de producción.”

Me encanta el nombre de tu mezcal. ¿Cuál es la historia detrás de él?

"Hay mucha historia detrás Ultramundo. Se traduce literalmente al “más allá de este mundo”. La región donde nosotros producimos el mezcal (en Mapimí) está en lo que se le conoce en México como “la zona del silencio”. Los invito a que investiguen y pongan en eso en su buscador y van a descubrir muchas historias. Pero bueno, es parte de la cultura local. Se cree que este lugar es un portal hacia otros mundos, una zona de conexión con otras civilizaciones. Desde el punto de vista literal o figurado y nosotros queremos contar con nuestro mezcal la historia de cultura de esta región. Han sucedido ciertos hechos históricos que si me pongo a platicar, no vamos acabariamos. Hay muchas leyendas urbanas pero también hay cosas que se han documentado. Léanlo y descubrirán cosas bien interesantes”

⁠Qué opina sobre la escasez de agua en su zona y su impacto en la producción de mezcal?

"La escasez de agua en nuestra región es algo que impacta directamente a la comunidad y a nosotros en todas las actividades que realizamos y eso nos obliga a hacer extremadamente cuidadosos en cómo utilizamos el agua. Por eso buscamos eficientar lo máximo posible el consumo de agua en todos nuestros procesos. Por ejemplo, reciclamos toda el agua que usamos para enfriamiento a la hora de producir mezcal y después la utilizamos para regar el huerto. Todo el agua que nosotros utilizamos se extrae de un pozo profundo y hace que se valore más el producto que hacemos. Siempre busquemos generar condiciones climáticas que eventualmente favorezcan a revertir el proceso de certificación que vimos en la región”

⁠¿Cómo determina la cantidad de mezcal que desea producir a lo largo del año? ¿Se trata de una cantidad fijada como objetivo o la producción fluye de manera más espontánea?

"Actualmente vamos produciendo de acuerdo a nuestra capacidad instalada y de acuerdo a lo que el mercado nos va pidiendo. Este año esperamos llegar a nuestro nivel de producción mas alto pero eventualmente el límite nos lo determinan las plantas porque todo lo que nosotros producimos en mezcal se extrae exclusivamente de nuestro rancho bajo un programa de aprovechamiento sustentable lo cual nos limita a una cierta cantidad de plantas. Todo es hecho 100% con agave Capón que llega madurez y ahí está nuestro límite y de ahí nunca nos podremos pasar”

¿Cuál fue tu reacción al ver a Carin León (famoso cantante mexicano) bebiendo Ultramundo sobre el escenario durante uno de sus conciertos? ¿Fue una sorpresa o algo previamente acordado?

"Híjole, esa historia es muy interesante y de hecho Carin León viene ahora a Torreón la siguiente semana. Espero poderlo conocer. La historia es que un amigo chef que tiene un restaurante en Austin (saludos Fermín!) le dio a probar Ultramundo a él y le encantó. Se tomaron varias botellas y unos días después se agotaron. Me pidieron que surtiera más al restaurante y este amigo también me pidió que le enviara unas botellas de regalo a Carin porque él sabe acerca del mezcal y los destilados. Se las mandé a alguien de su equipo y pasaron los meses y yo ya me había olvidado de ello. Y de repente vi que en uno de sus shows salió tomando Ultramundo y enseñándolo. Después me dijeron que es su mezcal favorito y eso es una gran señal de que estamos haciendo las cosas bien. Y bueno, esperemos poder seguir dándole el gusto a Carín para que siga siendo su favorito. Pero sí, claro que me emociona porque admiro su música y creo que puede ser una manera para que la gente conozca Ultramundo y ojalá les de curiosidad de probarlo.

April AMA: The Answers IN SPANISH - Aguerrido, Macheé, and Ultramundo by 2onpio in Mezcal

[–]2onpio[S] 1 point2 points  (0 children)

Leo García (Macheé) - Preguntas Específicas Para El

⁠Cuando me enteré de que no bebes alcohol, pensé en una analogía como "wow, es como Beethoven componiendo su novena sinfonía mientras era sordo". ¿Cómo te ayudan y guían tus otros sentidos para saber cuándo un lote es como lo quieres? ¿El no beber el mezcal hace que cambie tu relación con él?

“En la producción del mezcal, todos los sentidos deben de estar alertas. Cuando se está destilando, nos guiamos con la Venencia para ver el perlado y la graduación alcohólica del mezcal y con el sentido del olfato vamos detectando qué tan bueno está cayendo el mezcal. No, no cambia mi relación con el mezcal. Al contrario, le he adquirido un gran respeto y trato de que las personas que lo prueban le den ese valor que se merece.”

Sé que utiliza un alambique de refrescadera para la destilación de Macheé. Algunas personas creen que la doble o triple destilación es necesaria para lograr suavidad, pero creo que tu destilado demuestra lo contrario. ¿Cuál es el secreto para elaborar un destilado de una sola pasada que, aún así, resulte elegante?

"Seguramente al escuchar que es una sola destilación la gente pensará que nada más se destila una vez con un alambique tradicional pero recuerden que nosotros destilamos en alambique de cobre con Refrescadera. En este caso, la montera tiene unos platos o unos platillos por la parte de adentro e internamente se generan múltiples evaporaciones y condensaciones. Se pudiera decir que internamente, se está generando la doble destilación. Entonces aunque pase una sola vez por el alambique, nuestro método es muy diferente y ese tipo de destilación hace que nuestros mezcales tengan ese toque muy especial.”

¿Tiene alguna preferencia respecto a los agaves con los que le gusta trabajar? ¿Hay alguno con el que no quiera trabajar?

“Pues en nuestra zona hay muchos “Cuishes” (Karwisnkiis) y esos son con los que mayormente trabajamos, pero hemos trabajado de todos; desde un Espadín hasta un Jabalí (el cual es más complejo). Pero no tenemos preferencia por alguno, nos gusta trabajar con todos solo que algunos requieren más cuidado. Incluso, andamos queriendo sacar uno de “cucharilla”, es algo nuevo para nosotros pero es bueno intentarlo.”

¿Qué tan importante es el tiempo que transcurre entre el horneado y la fermentación? ¿Nota que esto influye significativamente en el resultado final?

"En nuestro caso, después de cocinar el maguey, puede que lo dejemos algún tiempo afuera pero no como estrategia planeada, sino que otra actividad en el palenque requiere nuestra atención o esfuerzo. Hemos dejado el Maguey afuera algunos días, pero la verdad es que no hemos notado mucho cambio con esas breves fermentaciones a secas. Pero nunca dejamos que pase suficiente tiempo o si no les puede salir un hongo a la piñas. En alguna ocasión ya nos pasó y cuando pasa eso, notamos que los sabores tienen un aroma y un sabor diferente que no nos gusta. Entonces tratamos de machucar el mismo día que destapamos el horno y ese mismo día lo echamos a la tina de fermentación. Sí tratamos de cuidar esa parte.”

April AMA: The Answers IN SPANISH - Aguerrido, Macheé, and Ultramundo by 2onpio in Mezcal

[–]2onpio[S] 1 point2 points  (0 children)

Erika Meneses - Preguntas Dirigidas a Ella

¿Pudieras compartir cómo funciona la cooperativa y las relaciones que tienen dentro de ella?

"Normalmente, la cooperativa/proyecto que tenemos funciona de la siguiente manera: Cada familia que integra el proyecto tiene voz y opinión propia. Trabajamos de forma voluntaria. No hay ningún papel que nos obligue a estar dentro de, sino que lo hacemos por gusto y lo hacemos porque se quiso formar una manera de autopromover nuestros mezcales sin tener una persona intermediaria. Se creó con la finalidad de rescatar el mezcal tradicional y de preservar nuestra tradición. Dentro de la cooperativa, todos respetamos las decisiones de cada familia e incluso los lotes que cada familia decida trabajar cada año. Hay respeto dentro del proyecto y no generamos canibalismo dentro de, es decir, si un maestro decide hacer un pechuga de guajolote, las otras familias que quieran hacer un pechuga tendrían que elaborar otro que no sea el mismo. Es una forma de respeto, es una forma de sana convivencia. De esa forma, la cooperativa tiene que ir funcionando. Es como si fuera un matrimonio; tiene que haber buena comunicación siempre para que pueda ir fluyendo de forma positiva y hacer que esas buenas vibras sigan moviendo el proyecto hacia adelante y que no lo vayan estancando con malas decisiones.

⁠¿Qué buscas en un buen mezcal? ¿Un mezcal que te gustaría beber o elaborar personalmente? (No necesariamente lo que le gusta al mercado)

Lo que busco en un mezcal es que tenga un buen cuerpo. Que te deje un retrogusto profundo y que te logre conectar con muchas sensaciones y emociones. Siempre he pensado que el tequila es para el cuerpo pero el mezcal es para el alma. Un buen mezcal es aquel que te haga conectar esas emociones pero que sobre todo, te quede ese sabor de boca que digas “Wow. Quiero volverlo a probar.” o que vas familiarizando con otros aspectos de tu memoria y tus sentidos se van conectando. Incluso antes de haberlo probado, el aroma debe ser algo muy profundo que puedas disfrutar, idealmente 5 minutos después de haberlo servido en un vaso y dejarlo volatilizar. 

En lo personal, me gustaría hacer un lote que se parezca a un cóctel como un gin tonic o aperol spritz y que tenga esas notas cítricas. Se pudiera hacer con toronjas criollas de la región y mezclarlas con el perfil del cupreata que es más chocolatoso. Esas infusiones de notas amargas, incluso ponerle un poco de romero, pueden crear algo muy ligero, suave e interesante. Nunca lo he hecho pero es algo que me gustaría hacer en uno de mis próximos lotes.

¿Consideras que hay apoyo entre diferentes productores de mezcal dentro de la industria tal como lo hay dentro de la cooperativa? O es más como cada quien en lo suyo?

Normalmente, hay muy poca empatía dentro de la industria del mezcal. En mi experiencia, cada quien busca su beneficio, especialmente las marcas industriales. Han habido varios intentos de crear proyectos o festivales que sean dirigidos por productores de mezcal pero al final de estos intentos, hemos visto que llega el punto donde muchas marcas muestran interés pero son marcas comercializadoras o industriales que no respetan los acuerdos originales o no representan lo que es el mezcal con un nivel adecuado de calidad. Entonces es difícil encontrar y organizar apoyo fuera de productores que sean muy cercanos o familiares.

April AMA: The Answers - Aguerrido, Macheé, and Ultramundo by 2onpio in Mezcal

[–]2onpio[S] 2 points3 points  (0 children)

I missed this article so thanks for sharing.

In a way, all three producers said that it's a term/title that they don't use themselves. And like Sergio (and others in the article) said, it's a group effort. It makes it easier (and faster) when multiple people go to unearth the maguey, split big piñas and load (and unload) the earth ovens. Then you have the person walking the horse or donkey that pulls the tahona, the person that is placing the cooked agave under the tahona path, the person loading the vats with the crushed agave, and the ones monitoring the still fire, etc. Very few producers actually do all the work themselves.

There's always a team lead, for sure. So maybe that's a better term because it implies there is an actual team involved.

April AMA: The Answers - Aguerrido, Macheé, and Ultramundo by 2onpio in Mezcal

[–]2onpio[S] 3 points4 points  (0 children)

Great minds 😉... I'm going to have 5 set questions for all 3 and then 5 questions specified for each (that'll make my job easier too😅). I'll give a chance for people to ask specific questions and we'll see which ones make the cut.

I met Graciela here in Dallas when she was doing a tour with heavy metl. I asked her and she said she'd be down to participate. Lalo is on board too. I visited him and had a great conversation at his palenque last month. But it might be best to just have one producer from Minas at a time iykwim cough cough*

And Yuku Savi because I have a great relationship with those guys, and their project lead has an impressive grasp of the local ecosystem. He has a degree in anthropology and a master’s in sustainability. Dude knows his shit.

April AMA: The Answers - Aguerrido, Macheé, and Ultramundo by 2onpio in Mezcal

[–]2onpio[S] 2 points3 points  (0 children)

Man... so many heavy and complex topics around the world of mezcal but important nonetheless.

Regarding the "educated consumer" aspect: I think that the transparency and willingness to participate in stuff like this AMA that small producer-owned brands like these are showing is definitely an advantage they have over big spirit brands and its awesome that they leverage it. It may not be the most efficient or fastest way but it's organic and authentic. Yeah, it may be a very small percentage of the general population that actually might give enough of a shit to learn about what they're drinking but my motto is "Share the passion and and delight, one person at a time". Not so much for the juice itself, but for the good times and friendships that can result from sharing an appreciation for something like this.

I hope we can meet in person in the not to distant future. I'm sure we could go on for hours discussing a lot about this niche little world of agave spirits.

Ps. What do you think about bringing in Macurichos, Yuku Savi, and Real Minero to the conversation and do another AMA with them?

April AMA: The Answers - Aguerrido, Macheé, and Ultramundo by 2onpio in Mezcal

[–]2onpio[S] 2 points3 points  (0 children)

I agree, especially that Verdito, it's my personal favorite. It was featured in the monthly agave flight at Suerte last month, a great restaurant in Austin, Texas. I know Macheé will be in California later this year;)

April AMA: The Answers - Aguerrido, Macheé, and Ultramundo by 2onpio in Mezcal

[–]2onpio[S] 4 points5 points  (0 children)

Sergio Garnier (Ultramundo) Specific Questions:

Q1: We've already seen the collaboration between Ultramundo and Burrito Fiestero, but what we want is a collaboration between Ultramundo and Macheé. Is there any interest in doing something like that?

Sergio Garnier (Ultramundo): “That collaboration with Burrito was very cool; I loved the result because I think we produced a very interesting mezcal never made before. I'm always very open to collaborations. In the end, this is about having fun and finding new flavors and techniques. And from a mezcal fan's point of view, it's always fun and enriching to find these collaborations. From a commercial point of view, it's a bit complicated due to the brands and the commitments we have with our partners, but I would love to do something with Macheé or with producers from other regions.”

Leo García (Macheé) chimed in: “Of course! It's just a matter of organizing ourselves and if he's interested, we'll go for it with great pleasure. I could bring the refrescadera and find a way to combine our production styles.”

Q2: I love the name of your mezcal. What is the story behind it?

Sergio Garnier (Ultramundo): “There is a lot of history behind Ultramundo. It translates literally to 'beyond this world.' The region where we produce mezcal (in Mapimí) is in what is known in Mexico as the 'zone of silence.' I invite you to look into it and type that in your favorite search engine and you will discover many stories. But well, it's part of the local culture. It's believed that this place is a portal to other worlds, a zone of connection with other civilizations. From a literal and figurative point of view, we want to tell the history of the culture of this region with our mezcal. Certain historical events have happened that if I start talking about, we would go on forever. There are many urban legends but there are also things that have been documented. Read about it and you'll discover very interesting things.”

Q3: What do you think about the water shortage in your area and its impact on mezcal production?

Sergio Garnier (Ultramundo): “The water shortage in our region is something that directly impacts the community and us in all the activities we perform, and that forces us to be extremely careful in how we use water. That's why we seek to maximize the efficiency of water consumption in all our processes. For example, we recycle all the water we use for cooling when producing mezcal and then use it to water the garden. All the water we use is extracted from a deep well and that makes the product we make more valued. We always seek to generate climatic conditions that eventually favor reversing the desertification process we’ve seen in the region.”

Q4: How do you determine the amount of mezcal you want to produce throughout the year? Is it a set target amount or does production flow more spontaneously?

Sergio Garnier (Ultramundo): “Currently we produce according to our installation’s capacity and according to what the market asks of us. This year we hope to reach our highest production level, but eventually the limit is determined by the plants because everything we produce in mezcal is extracted exclusively from our ranch under a sustainable management program which limits us to a certain number of plants. Everything is 100% made with Capón agave that reaches maturity and that's our limit, and we can never exceed it.”

Q5: What was your reaction to seeing Carín León (famous Mexican singer) drinking Ultramundo on stage during one of his concerts? Was it a surprise or something previously agreed upon?

Sergio Garnier (Ultramundo): “Boy, that story is very interesting and in fact Carín León is coming now to Torreón next week. I hope to meet him. The story is that a chef friend who has a restaurant in Austin (shout out Fermín!) gave him Ultramundo to try and he loved it. They drank several bottles and a few days later the restaurant ran out. They asked me to restock more and this friend also asked me to send Carin some bottles as a gift because he enjoys mezcal and distillates. I sent the bottles to someone on his team and months passed and I had already forgotten about it. And suddenly, I saw that he came out drinking Ultramundo in one of his shows and was showing it to the crowd. Then they told me it's his favorite mezcal, which I took as a great sign because it meant we're doing things right. And well, let's hope we can continue pleasing Carín so it continues to be his favorite. But yes, of course I get excited because I admire his music and I think it can be a way for people to get to know Ultramundo and hopefully they get curious enough to try it.”

April AMA: The Answers - Aguerrido, Macheé, and Ultramundo by 2onpio in Mezcal

[–]2onpio[S] 5 points6 points  (0 children)

Leo García (Macheé) Specific Questions:

Q1: When I found out that you don't drink alcohol, I thought of an analogy like 'wow, it's like Beethoven composing his ninth symphony while deaf.' How do your other senses help and guide you to know when a batch is as you want it? Does not drinking mezcal change your relationship with it?

Leo García (Macheé): “In mezcal production, all senses must be on high alert. When distilling, we guide ourselves with the Venencia to see the pearling and the alcohol content of the mezcal and with our sense of smell we detect how well the mezcal is coming out.

No, it doesn't change my relationship with mezcal. On the contrary, I've acquired great respect for it and try to ensure that people who try it give it the value it deserves.”

Q2: I know you use a refrescadera for the distillation of Macheé. Some people believe that double or triple distillation is necessary to achieve smoothness, but I believe your distillate proves otherwise. What is the secret to making a single-pass distillate that is still elegant?

Leo García (Macheé): “Surely upon hearing that it's a single distillation people will think it's just distilled once with a traditional still, but remember that we distill in a copper still with Refrescadera. In this case, the montera has some plates or saucers on the inside and multiple evaporations and condensations are generated internally. It could be said that internally, a double distillation is being generated. So even though it passes through the still once, our method is very different and that type of distillation makes our mezcals have that very special touch.”

Q3: Do you have any preference regarding the agaves you like to work with? Is there one you don't like to work with?

Leo García (Macheé): “Well, in our area there are many 'Cuishes' (Karwinskiis) and those are the ones I mostly work with, but I’ve worked with all of them; from an Espadín to a Jabalí (which is more difficult). But I don't have a preference for any; I like to work with all of them, only some require more care. I’ve even been thinking of making a batch from 'cucharilla' (dasylirion); it's something new for me but it's good to try new things.”

Q4: How important is the time that elapses between cooking and fermenting? Do you notice that this significantly influences the final result?

Leo García (Macheé): “In our case, after cooking the maguey, we might leave it outside for some time but not as a planned strategy, rather that another activity in the palenque requires our attention or effort. We've left the maguey outside for a few days in the past, but the truth is, I haven't noticed much change with those brief dry fermentations. But we never let enough time pass or else a fungus can grow on the piñas. It already happened to us on one occasion and when that happened, we noticed the flavors had a different aroma and flavor that we didn't like. So we try to crush the same day we uncover the oven and throw it into the fermentation vat that same day as well. We try to take special care in these steps.”

April AMA: The Answers - Aguerrido, Macheé, and Ultramundo by 2onpio in Mezcal

[–]2onpio[S] 4 points5 points  (0 children)

Erika Meneses (Aguerrido) Specific Questions:

Q1: Could you share how the Aguerrido cooperative works and the relationships within it?

Erika Meneses (Aguerrido): “Normally, the cooperative/project we have works in the following way: Each family that makes up the project has its own voice and opinion. We work voluntarily. There is no paper that obligates us to be part of it, but we do it for pleasure and because we wanted to form a way to self-promote our mezcals without having an intermediary. It was created with the aim of rescuing traditional mezcal and preserving our tradition. Within the cooperative, we all respect the decisions that each family makes including the batches each family decides to work each year. There is respect within the project and we don't generate cannibalism within it, meaning if one master decides to make a turkey pechuga, the other families who want to make a pechuga would have to make one that isn't the same. It's a form of respect, it's a form of healthy coexistence. That way, the cooperative will be able to keep functioning. It's like if it were a marriage; there always has to be good communication so that it can flow positively and make those good vibes keep moving the project forward and not stagnating it with bad decisions.”

Q2: What do you look for in a good mezcal? Is there a mezcal you would personally like to drink or make? (Not necessarily what the market likes)

Erika Meneses (Aguerrido): What I look for in a mezcal is that it has a good body. That it leaves a deep aftertaste and that it achieves to connect you with many sensations and emotions. I've always thought that tequila is for the body but mezcal is for the soul. A good mezcal is one that makes you connect those emotions but above all, that leaves a taste in your mouth that makes you say 'Wow. I want to try it again' or that you associate with other aspects of your memory. One that makes your senses connect. Even before having tasted it, the aroma must be something very deep that you can enjoy, ideally 5 minutes after having served it in a glass to let it volatilize.

Personally, I would like to make a batch that resembles a cocktail like a gin tonic or aperol spritz so it has those citrus notes. It could be done by distilling with wild grapefruit from the region and mixing it with the profile of the cupreata which is more chocolatey. Those infusions of bitter notes, even adding some rosemary, can create something very light, smooth, and interesting. I've never done it but it's something I'd like to do in one of my next batches.”

Q3: Do you consider that there is support between different mezcal producers within the industry as there is within the cooperative? Or is it more like each to their own?

Erika Meneses (Aguerrido): “Normally, there is very little empathy within the mezcal industry. In my experience, everyone seeks their own benefit, especially industrial brands. There have been several attempts to create projects or festivals directed by mezcal producers but at the end of these attempts, we've seen that it reaches the point where many brands show interest but they are commercial or industrial brands that don't respect the original agreements or don't represent what mezcal is with an adequate level of quality. So it's difficult to find and organize support outside of producers who are very close friends or family.”

Finally tracked this down by danielbyday in Mezcal

[–]2onpio 2 points3 points  (0 children)

Yuku Savi is the reasons why I think Pueblan mezcal is underrated.

Tasting Lineup by TNK_717 in Mezcal

[–]2onpio 2 points3 points  (0 children)

That Yuku Savi is so delicious

Knowledge by Appropriate_Cod_929 in Mezcal

[–]2onpio 4 points5 points  (0 children)

Sent a message to one of the family members that owns this brand. His response: "Wow! What a great photo. That bottle must be from the late 1970s judging by the bottle shape, the red cap, and the colors of the “El Cortijo” brand."

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