MEZCAL tasting in Matatlan, OAXACA | Food and Travel Channel | Mexico
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Chasing a Plate is in Oaxaca!
Oaxaca is the land of mezcal. Matatlan, the area where many of the palenques (distilleries) are located produce around 95-98% of the world's mezcal.
We join Experience Mezcal on a tour into the heart of mezcal country. Together with our guide Dari we head into the Oaxacan countryside. Our first stop is at an artisanal palenque up in the hills. We sample mezcals which are made from a single type of agave plant including espadin, tobala and karwinski.
We then head to a pulqueria and try pulque. We sample the aguamiel (the sap from the agave plant). Pulque results after the aguamiel is left to ferment. The Oaxacan pulque is light, bubbly and sweet. We manage to take a couple of litres of aguamile, collected that morning, home with us!
We stop for a traditional Oaxacan lunch of chile de rilleno, memelitas and atole before heading off to another palenque for a second tasting. On the way back into town we are able to learn how the agave hearts are roasted when we stop at a palenque which is preparing its fire pit in which to roast its agave. Before heading back to town we stop at the town of El Tule to see its famous, old and very wide tree.
An amazing day learning how mezcal is made, witnessing the production process and tasting amazing mezcal!
A mezcal tour with Experience Mezcal is a must do when in Oaxaca. Check out their website here:
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We’re Thomas and Sheena, travel and food fiends. We want to help you eat and explore like a traveller, not a tourist! We started full time travel in October 2016 visiting Thailand, Vietnam, Taiwan, Philippines, Malaysia and Singapore. We’ve just been in South America and now the rest of the world awaits! There is no end in sight for our travel. If you like what we're doing we'd love you to subscribe and join the ride.
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How To Mexican Moonshine Mezcal Still in Santiago Matatlán, Qaxana - Mexico
How To: I was touring Southern Mexico when I ran across this little town in the Mexican State of Qaxana called Santiago Matatlán. There are many vendors on the side of the road who use a Mini Still to make their product. I decided to check one out. It was a simple still. They had a small Burro pulling a large stone grinding wheel over some agave plants that have been fermenting in a couple big wooden barrels. The man running the place gave me some samples directly out of the aging barrels. He extracted the samples using a bamboo stick and the shot cup was a hollowed out gourd of some kind. I had my reservations at first, but after swallowing the contents of the gourd, I was shocked at how smooth and good the Mezcal tasted... It was very good, and instead of a worm in the bottle, IT WAS A COCKROACH!! See it here:
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Mezcaleria y Galeria El Cuish 2da. parte
Mesa de discusión y análisis con los periodistas Horacio Corro, Raul Franco y Juan Manuel Díaz
???? Massive! MEZCAL Liquor Haul And Tasting
Mexico Mezcal Haul And Tasting - Welcome Friends! Welcome back to another episode of Cocktails After Dark; today we are tasting 6 different Mezcals that we brought back from our trip to Mexico in November. This mezcal tasting isn't an expert or scientific tasting; it';s just two people tasting mezcal, and some of these mezcals for the first time.
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Mezcal Alipus “Sta. Ana Del Rio”
- Joven Espadín
- 46.9%
- Nuanced agave flavour
- Balanced floral and vegetal notes
Mezcal Alipus “San Juan”
- Joven Espadín
- 47.5%
- Overwhelming diesel flavour
- Dense on the palate
- Sharp bite without the nuances of agave flavour
- Very challenging flavour profile
Ojo De Tigre
- Joven Espadín / Tobala
- 37%
- Smooth
- Balanced on the palate
- Lightly sweet and herbal
Montelobos
- Joven Espadín
- 43.2%
- Clean slightly sweet taste
- Smooth on the palate
- Slightly earthy
- Not very challenging
400 Conejos
- Joven Espadín
- 38%
- Very lightly flavoured
- Sweet on the nose and palate
- inoffensive to the point of not being memorable
Naro’ba
- Joven Tepextate
- 46%
- Slightly sweet
- Nuanced agave flavours
- Lightly flavoured, with no aftertaste
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preparing hijuelo for replanting.MOV
Most agave plants are propagated not by allowing them to seed, but asexually. The mother plants puts out little babies, hijuelos. These are removed as demonstrated in this video, and replanted elsewhere.
Del Mague Chichicapa Single Village Mezcal (93 Proof) DJs BrewTube Booze Review #19
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In this episode of DJs BrewTube, I am joind by Johnny to review Del Mague Chichicapa Single Village Mezcal. Del Mague Chichicapa Single Village Mezcal is a Joven Mezcal that clocks in at 92 proof or 46% ABV and has and is not marked with any age statement. Del Mague Chichicapa Single Village Mezcal is described by the distillery as follows:
Del Maguey brings you a collection of Single Village® Mezcal made in the lush, remote mountains, plains and valleys of Oaxaca (wa-haka), Mexico. Each mezcal is named for the village where it is made.
Chichicapa has a medium nose and a complex taste with lots of citrus and a long, smooth finish with overtones of mint. The pueblo elevation is 5052 ft. (1540 meters) in a broad valley with a desert and tropical micro-climate.
Del Maguey mezcals are twice distilled and unblended from 100% mature agave Espadin and are produced the original, 400-year-old hand-crafted way. Production is limited to exclusive quantities per year to preserve quality. There are no chemicals, colorings or additives ever used in any Del Maguey, Single Village® Mezcal..
This all sounds quite nice Lets see if Del Mague Chichicapa Single Village Mezcallives up to the promise of the prose. My written review follows:
Del Mague Chichicapa Single Village Mezcal REVIEW:
A = Del Mague Chichicapa Single Village Mezcal pours bight, crystal clear like fresh spring water. Tons of alcohol legs tear down the glass when swirled.
S = Up in your face with metered campfire driven smoke, salt, vegetal notes, citrus, char, faint grass, citrus and bright fresh sea air notes. When water is added these aromas open and the smoke receded to allow the background notes to sing.
T= Follows the nose to a ( T ). Up in your face with metered campfire driven smoke, salt, vegetal notes, citrus, char, faint grass, citrus and bright fresh sea air notes. Added water opens the Mezcal up considerable and allows the aforementioned flavors other than smoke to make their presence known.
M = Smooth, clean and mildly oily. Goes down easy with a mild but present warming in the chest.
O = Del Mague Chichicapa Single Village Mezcal is a tasty full flavored spirit that brings big flavor and surprising drinkability. Its they type f spirit that you can taste is made with attention to detail by a master craftsman and is a truly world class beverage. I will buy and drink Del Mague Chichicapa again without hesitation.
Del Mague Chichicapa Single Village Mezcal REPORT CARD:
DJs BrewTube = ( A ) Johnny = ( A )
NOTE / Music Credits: All Aboard by Silent Partner, YouTube Stock Sound / Music Samples included in YouTube Creator Studio.
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Del Maguey Celebrates Art as an Appetizer
Pacific Standard Time: Art in L.A. 1945-1980 is an unprecedented collaboration between 60-plus cultural institutions coming together to celebrate the birth of the LA art scene. Pacific Standard Time has also inspired Art as an Appetizer, a collaboration between chef John Sedlar, artist Ron Cooper (founder of Del Maguey, Single Village Mezcal), and mixologist Julian Cox. The trio worked together to create a unique PST-inspired Secret Menu available now at Sedlar's Playa and Rivera restaurants. To celebrate the launch of the Secret Menu, Playa hosted an afternoon gathering that welcomed an eclectic mix of media, foodies and art enthusiasts, and three of the iconic Southern California artists who inspired the Secret Menu: Ron Cooper, Oscar Castillo, Larry Bell: (thirstyinla.com, on February 10, 2012).
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PHOTOGRAPHY by Anthony Arendt
MUSIC by Quetzalcoatl
MUNCHIES: Michael Schwartz
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When you think of the Miami dining scene, it usually evokes thoughts of fancy, overpriced night club-esque restaurants that serve their meals on white square plates. Chef Michael Scwhartz is probably the exact opposite of that stereotype. When we met up with Michael at his restaurant in the Design District of Miami, he was going through a scrumptious haul from a local farm with his on-staff forager. Michael then took us into the kitchen and cooked up some dishes using some of the fresh ingredients he just picked up from the forager. After that we headed out for night in Miami with the Chef and his friends Eric and Elad. Our first stop was Tap Tap, a long standing Haitian restaurant in South Beach, and a local favorite. We downed some Mojitos, ate some conch salad, and sampled the plat frita. We then went over to Pubbelly Sushi, a restaurant unique to Miami and as Michael described it Like a latin take on a gastropub with an Asian twist. There we had some oysters, some sake and trigger fish collarr or Hamachi Kama which is a lot better tasting than it sounds. After that meal Elad us over to his bar The Broken Shaker and whipped us up some crazy cocktails and punches using fresh ingredients from his garden at the Bar. The crew got a little bigger and we trekked over to Michael's newest venture The Cypress Room for the final meal.
When Michael told us he had some cool stuff in store for the final meal, we had no idea it meant having his fisherman deliver us freshly caught trigger fish and lobster to the restaurant at 12AM. Michael and a few of the other chefs then proceeded to cook up a feast that consisted of lobster ceviche, grilled trigger, as well as other things. A meal that none of us will soon forget.
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Authors@Google: Amy Stewart
Amy Stewart visited Google Los Angeles to talk about her book The Drunken Botanist. This talk took place on March 26, 2013.