OTRA VEZ ESTA MALDITA FELICIDAD
Once again, this damn happiness!
In April, Travel and Leisure Magazine
published its list of America’s Best Margaritas. While most of the 15 notables still rely
on tequila, Broken Shaker in Miami crafts
its Smokey & Spicy Margarita with Mezcal
Pierde Almas, Herradura silver tequila and
lime juice. The glass, of course, is rimmed
with spicy sal de gusano (Pierde Almas’
own recipe). For a photo and the complete
list of winners, click here: http://
www.travelandleisure.com/articles/americas
Oaxacan Singer Lila Downs performs in front of a
mezcal backdrop prominently featuring Pierde Almas.
Thank you, Lila!
Baking piñas at Niza Tay, the Pierde Almas distillery.
Strength in the fields:
Sustainability is intrinsic to artisan mezcal production.
Photos by Daniel Robles from the Nuvo Magazine article “Pierde Almas Mescal— Agave Artistry”.
Feature Article on Mezcal Pierde Almas is Now Live
At the beginning of May, Nuvo Magazine—Canada’s leading lifestyle magazine— notified us that their feature article
on the artistry of Mezcal Pierde Almas (Written by Jenny Adams, photos by Daniel Robles) had gone live. The article is
very informative and a great read:
http://nuvomagazine.com/magazine/spring-2014/pierde-almas-mescal
“Tradition is the form through which a people’s identity reveals itself….
if it hopes to remain relevant and vital to people’s lives, it
must retain it’s flexibility..” — Jonathan Barbieri
In a May 5th article for Punch Magazine, Nils Bernstein explored the relationship
between agave-based spirits and the traditions that are so strongly associated with
their production and consumption. You can read the complete article here: http://
punchdrink.com/articles/rustic-modernism-a-new-age-for-Mexican-spirits/
May 13th, Indie Spirits Event at the Penn Club in New York City: Merging tradition with innovation, Mezcal Pierde Almas is
served in the Jícara Mezcalera, the gourd-shaped glass designed by Barbieri and manufactured specifically for the consumption of
agave-based spirits. At the Indie Spirits event, five expressions of Mezcal Pierde Almas were poured, including Mezcal +9, the
world’s first mezcal-based gin.
Left: Mexico’s most famous
designers Pineda Covalin
celebrated the May 5th
opening of their newest
store in New York City’s
Soho district.
May 18-19: Chicago’s International Wine, Spirits and
Beer Event.
Graham Graham, owner of Seattle’s La Carte de Oaxaca and Mezcaleria Oaxaca,
joins Yira Vallejo and Jonathan Barbieri at The Walrus and the Carpenter where
they invented the Oyster on the Jalf Shell cocktail (right).
Oyster on the Jalf Shell
1 oz Mezcal Pierde Almas—Dobodaan
1 Huma Huma Oyster
1/2 tsp Salmon Roe
A pinch fresh Horseradish
2 drops lemon
2 sprigs fresh Dill
Signs outside Graham Graham’s popular venues in Seattle promote our favorite
spirit. Left: La Carte de Oaxaca restaurant, 431 Ballard Ave. NW., Seattle
Right: Mezcaleria Oaxaca, 2123 Queen Anne Ave. N. , Seattle
Pour mezcal into la Jícara Mezcalara. Float the
oyster and sprinkle with lemon. Garnish with the
salmon roe, horseradish and dill. Salud!
On April 22, Jenny Adams wrote an article for the Robb Report that focused on Mexican Botanicals—specifically, Pierde Almas +9.
Adams’ articles are always inciteful and accurate and we greatly appreciate her attention. Control/Click http://robbreport.com/robbvices/mexican-botanicals to read the article.
North North America is Hot on Pierde Almas
Photos from a recent tour of 7 cities— New York to Vancouver— to meet some of the great talents in the industry.
Bartender Dean Stojanov presents the Mucho Humo
cocktail created by Egor Polonskiy at the Whiskey
Library in Untitled— 111 West Kinzie, Chicago.
Egor Polonskiy, Jonathan Barbieri and Rick Bayless share a drink
at Bayless’ Frontera Grill, 445 North Clark St in Chicago.
Mezcal Master Class taught at Mezcaleria Oaxaca
in Seattle.
Through photos and flights, La Mezcaleria, 1622 Commercial Drive, Vancouver, B.C. has actively promoted Mezcal Pierde Almas.
At right:
Niza Lopez Mijangos
of the Economic
Development Board
of Oaxaca joined
Pierde Almas in
Vancouver.
At La Mezcaleria in Vancouver B.C., Jonathan is joined by (left to
right) Karmen Whinfrey, assistant bar manager; Ignacio Arrieta
and Marcelo Ramirez Romero, owners; and Kelly Ann Woods, bar
manager.
Another
fan of
Mezcal
Pierde
Almas.
The Planting of the Tobalá [toh-ba-láah]
Thank you to our friends from Spain, Canada, U.S.A. and Mexico who joined us for the 4th annual Tobalá
Reforestation Project. In mid-June, this international group of volunteers convened in Oaxaca City, then
traveled more than two hours into the wild countryside of Southern Mexico. High in the hills overlooking
the town of San Juan del Rio, Oaxaca, they planted hundreds of seedlings, laboring alongside Maestro
Mezcaleros Toribio Hernández, Roberto Luis Hernández, Arnulfo de los Angeles, Rogelio Hernández and
Rudolfo Juan Juárez all of Laajsh Doob, a local co-op distillery.
Agave Tobalá is perfectly adapted to the intense heat and uneven rainfall of the southern Mexican highlands where it thrives in a
thin, otherwise unproductive soil. These plants will grow in the wild for 7 years until they reach maturity and are ready for harvest.
Above: Gin & Tonics made with
Pierde Almas +9 Mezcal-Gin served
at one of Oaxaca's most
renowned restaurants - La Pitiona.
Salud!