Copenhagen

Max leading the explanation of mezcals to the group of 150.

Getting set up at Condessa in Copenhagen for an Agave Spirits discussion.

The crowd is raptly attentive.

Jesse explaining the mysteries of the agave.

This is a glass used at Carl and Yarek's bar, The Barking Dog. The drink is a "Batanga" without cola, typical of the creativity in this amazing bar!

Jesse presenting to a sold out crowd of 150 in Copenhagen.

The guests are into the comparative tasting of two Ocho ranches.

More tasting.

The storefront window of the new drinks shop "Shoppen" in Copenhagen.

 Carl and Yorick have an incredible selection of rare spirits and mixers especially in the Agave Spirits category. They hosted an 'open house' for Ocho. 

Thanks brothers!

Set up for the tasting at Condessa. 

45 of the cocktail community showed up to learn and have fun

La Latilla

                                   

Carlos Camarena's new project to create compost from his agave fibers which are used over from milling the cooked agave. Some 'vinasa' (left over from the distillation) is used to help break down the fibers.

Uncle -who started with the Camarenas at age 14- and nephew working in the same family for 2 generations.

Tomas Estes and Guillermo Sauza at Henry Besant's agave.

Controlling the distillate, note the cow horns for sampling the quality.

More detail of the composting showing rows at various stages of decomposition.

Tasting "La Latilla" from the cow horn, the old fashioned way.

Agave fibers to go to the new composting facility.

Second distillation of "La Latilla".

Don Javier accepting his award as one of the 50 best bars in the world with his "family" around him.

Jose Luis, the man that took me first to “La Capilla” over 25 years ago making a batanga.

Night street in tequila town.

In La Capilla.

Felipe Camarena's unique machine to mill his cooked agave.

Feeding the shredder which feeds the autoclave.

This is an experimental machine to burn agave fibers in the kettle to make steam for the ovens to cook the agave.

Hard work doing comparative "Rancho" tastings.

Ageing room for Ocho . Note the floor being sprayed with water to create humidity.

Old, used up barrels used for Ocho.

Second distillation of “La Latilla”.

Loading the oven.

Pinas from "La Latilla", showing the removal of the cogollo.

A blue agave in "La Latilla" ranch showing the early signs of a quiote forming.

Trip to raicilla country

 

Esteban Morales at a taberna in the western Jalisco mountains. He is holding a bat used to extract the juice from the cooked agave. This is extremely rudimentary , slow and inefficient.

Under the blue plastic is the fermentation pit. In the background are the clay stills.

 

Linda standing by the oven where the agaves are cooked.

 

 

Condensers of clay catching the condensate into pots.

 

 

 

The fermentation pit with fibers and "mosto muerte", dead must ready to be put into the clay still.

 

 

Putting the fibers and must into the clay still . On the left hand background is the bagasse taken out from earlier distillations.

 

Placing the condensers back onto the just filled clay stills.

 

 

 

Rekindling the fire to start the next distillation. Between the fire and the condensers are clay stills
about the same size and shape as the condensers.

 

 

 

From right to left, Tomas Estes, the family making the raicilla and Esteban Morales who takes the raicilla to market. Raicilla is a regional type of agave spirit at about 47 %abv. Which is loaded with rich, deep flavors.

 

 

Esteban showing how the new clay condenser fits onto a new clay still.

 

 

Agaves used to make raicilla growing wild near the town of Mascota.

 

 

Agaves "semi-cultivated" for raicilla production. These are planted amongst other wild plants giving an more rich influence of "terroir".

 

From right to left- Ruben the raicilla producer, Esteban and Anselmo enjoying drinks from the makeshift bar with plastic bottles of cola, Squirt and Ruben's raicilla. What else does a thirsty man need?