Inside the office — and psyche? Join us Labor Day weekend at Paramount Pictures Studios for 3 nights of amazing food, wine, spirits and i’m done drinking mediocre wine experiences.
Enter the characters you see below Sorry, we just need to make sure you’re not a robot. Enter the characters you see below Sorry, we just need to make sure you’re not a robot. Jump to navigation Jump to search Not to be confused with mescaline. Agaves or magueys are found mainly in many parts of Mexico and all the way down to the equator, though most mezcal is made in Oaxaca.
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It can also be made in Durango, Guanajuato, Guerrero, San Luis Potosí, Tamaulipas, Zacatecas, Michoacan and the recently approved Puebla. For everything bad, mezcal, and for everything good as well. It is unclear whether distilled drinks were produced in Mexico before the Spanish Conquest. The Spaniards were introduced to native fermented drinks such as pulque, made from the maguey plant. In Mexico, mezcal is generally consumed straight and has a strong smoky flavor.
Despite the similar name, mezcal does not contain mescaline or other psychedelic substances. The agave was one of the most sacred plants in pre-Spanish Mexico, and had a privileged position in religious rituals, mythology and the economy. Cooking of the “piña” or heart of the agave and fermenting its juice was practiced. The origin of this drink has a myth.
It is said that a lightning bolt struck an agave plant, cooking and opening it, releasing its juice. For this reason, the liquid is called the “elixir of the gods”. The Spanish had known distillation processes since the eighth century and had been used to drinking hard liquor. They brought a supply with them from Europe, but when this ran out, they began to look for a substitute. Sugarcane and grapes, key ingredients for beverage alcohol, were two of the earliest crops introduced into the New World, but their use as source stocks for distillation was opposed by the Spanish Crown, fearing unrest from producers at home. Still requiring a source of tax revenue, alcohol manufactured from local raw materials such as agave was encouraged instead.
The drinking of alcoholic beverages such as pulque was strongly restricted in the pre-Hispanic period. Taboos against drinking to excess fell away after the conquest, resulting in problems with public drunkenness and disorder. This conflicted with the government’s need for the tax revenue generated by sales, leading to long intervals promoting manufacturing and consumption, punctuated by brief periods of severe restrictions and outright prohibition. Travelers during the colonial period of Mexico frequently mention mezcal, usually with an admonition as to its potency. Curtis described in his seminal work The North American Indian the preparation and consumption of mezcal by the Mescalero Apache Indians: “Another intoxicant, more effective than túlapai, is made from the mescal—not from the sap, according to the Mexican method, but from the cooked plant, which is placed in a heated pit and left until fermentation begins. Consejo Mexicano Regulador de la Calidad del Mezcal A. This regulation became law in 2003, and certification began in 2005.
The regulations have been controversial, not only from small artisanal producers for whom the cost of certification is prohibitive, but also from traditional producers outside the chosen GI states. In Canada, products that are labelled, packaged, sold or advertised as Mezcal must be manufactured in Mexico as Mezcal under the stipulated guidelines. However, Canadian laws also allow for local bottling and resale of imported Mezcal, after its alcohol percentage has been adjusted with the addition of distilled or purified water. The mezcal agave has very large, thick leaves with points at the ends.
Mezcal is made from over 30 agave species, varietals, and subvarietals, in contrast with tequila, which is made only with blue agave. Of many agave species that can be used to make mezcal, seven are particularly notable. Traditionally, mezcal is handcrafted by small-scale producers. A village can contain dozens of production houses, called fábricas or palenques, each using methods that have been passed down from generation to generation, some using the same techniques practiced 200 years ago. The process begins by harvesting the plants, which can weigh 40 kg each, extracting the piña, or heart, by cutting off the plant’s leaves and roots.
The piñas are then cooked for about three days, often in pit ovens, which are earthen mounds over pits of hot rocks. This underground roasting gives mezcal its intense and distinctive smoky flavor. The mash is allowed to ferment, the resulting liquid collected and distilled in either clay or copper pots which will further modify the flavor of the final product. The distilled product is then bottled and sold.
Unaged mezcal is referred to as joven, or young. Mezcal is highly varied, depending on the species of agave used, the fruits and herbs added during fermentation and the distillation process employed, creating subtypes with names such as de gusano, tobalá, pechuga, blanco, minero, cedrón, de alacran, creme de café and more. There are conflicting stories as to why such would be added. White mezcal is clear and hardly aged. This is more often done with a mixed mezcal. Mexico has about 330,000 hectares cultivating agave for mezcal, owned by 9,000 producers.
Over 6 million liters are produced in Mexico annually, with more than 150 brand names. The industry generates about 29,000 jobs directly and indirectly. 434,000 liters are exported, generating 21 million dollars in income. To truly be called mezcal, the liquor must come from certain areas. In Mexico, mezcal is generally drunk straight, not mixed in a cocktail.
In the US, mezcal has increasingly become a prominent ingredient on many craft cocktail menus. Often Mezcal is swapped for a more traditional spirit, in cocktails such as the “Mezcal Old Fashioned” and the “Mezcal Negroni”. In the last decade or so, mezcal, especially from Oaxaca, has been exported. Exportation has been on the increase and government agencies have been helping smaller-scale producers obtain the equipment and techniques needed to produce higher quantities and qualities for export.
The National Program of Certification of the Quality of Mezcal certifies places of origin for export products. The state of Oaxaca sponsors the International Mezcal Festival every year in the capital city, Oaxaca de Juárez. There, locals and tourists can sample and buy a large variety of mezcals made in the state. Mezcals from other states, such as Guerrero, Guanajuato, and Zacatecas also participate.
Dobadaan is an old colloquial term for mexicano, popularized by Jonathan Barbeiri, founder of Pierde Almas. Archived from the original on 2010-03-29. Archived from the original on 2011-05-19. A Guide to Tequila, Mezcal and Pulque.
Hoping Mezcal Can Turn the Worm”. Move Over, Tequila, It’s Mescal’s Turn to Shine”, New York Times. Producción de mezcal genera 29,000 empleos” . Ask Erowid : ID 2818 : Does the “mescal bean” contain mescaline? Archived from the original on 2009-07-28. Mescal Roast, an Apache tradition, returning to Guadalupe Mountains”. What Is Mezcal and Why Is It Happening Now?
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Why trouble is brewing for mezcal’s traditional producers”. How Many Agave Varieties Can Be Used To Make Mezcal? Mezcal Marca Negra: Good Things Are Happening”. En México existen al menos 7 especies de agave cultivadas y silvestres que son utilizadas para la producción de mezcal. Buscan llevar su mezcal a todo el mundo” . Archived from the original on 2009-03-16. Productores de mezcal van tras jóvenes” .
Mezcal tamaulipeco quiere conquistar paladares nacionales” . Fox Latino: “Mexico’s Traditional Spirit Mezcal Takes Over U. Wikimedia Commons has media related to Mezcal. Mezcales Tradicionales de los Pueblos de México A NGO which promotes historical practices and customs in the elaboration of Mezcal through informative degustations. Mezcal Brands Mezcal brands sold in the United States. Does this wine contain syrup or sawdust?
I never thought I’d need to ask that question. You’ve probably heard that drinking red wine comes with many health benefits. But not all wine is created equal. You see, we’re not drinking the same naturally-fermented wine as our pre-industrial ancestors.
If you find unadulterated wines, though, your hangover and brain fog may be a thing of the past. Good wine is a necessity of life for me. According to archaeologists, the process of fermenting fruits for consumption dates back to the Paleolithic period. About 9,000 years ago, the Chinese created primitive wines from honey and rice and archaeologists discovered the earliest known remains of grape wineries in the mountains of Iran dating back 7,500 years. So, why is the wine that humans have been drinking for generations suddenly causing new side-effects, like sleeplessness and brain fog?
Large-scale commercialization of wine has transformed the healthful, ancient drink of our ancestors to a mass-marketed processed beverage packed with additives that can harm our health. COMMON WINE ADDITIVES: SYRUPS AND SAWDUST The vast majority of wines aren’t made for our health. Soaking wine in oak chips or sawdust is a technique used to add tannins to the wine, giving it the oak notes that normally require aging in more expensive oak barrels. Fining agents are used to clarify the wine. Traditionally, the agent used was egg whites. Now, clays like bentonite are often used as well as milk products and fish bladders. Mega Purple is a super-concentrated grape juice syrup made from grapes with purple flesh.
Because Mega Purple is a shortcut that adds a deep, rich color to the wine and also a hint of sweetness to standardize flavor. Winemakers use another concentrate called Ultra Red to manipulate color, taste, and perceived quality. What’s so wrong about adding grape juice concentrates and syrups to wines? If your smile looks like you just ate a Smurf after you sip your Cabernet, that’s not normal.
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It stains your rugs, your clothes, your coffee table, or anything it touches. Every wine drinker has done it—tipped the glass and SPLASH, a mad rush to clean red wine from the carpet or the sweater. Red wine doesn’t usually come out without a fight. Most of the time, you can blame the Mega Purple or Ultra Red for the stains, not the wine itself.
It adds sugar to the wine to the tune of up to 10 grams per liter. Mega Purple and Ultra Red are manipulations of wine processing specifically designed to sell more wine, not to improve your health. With a bit of syrup, you can transform a mediocre, weak, inconsistent red wine into a punchy, bold, consistent, high-margin product. HIDDEN ADDITIVES NOT DISCLOSED ON WINE LABELS Many potentially harmful additives are commonly used in mass wine production. Sulphur Dioxide is a preservative that most winemakers use to give their wine stability. But when a wine contains too much sulphur, it can induce asthma and cause a host of other reactions such as dermatitis, hives, flushing, abdominal pain, diarrhea, and hypotension. Oh, yes, and it’s a neurotoxin.
Commercial Yeasts added to help the fermentation process can lead to headaches, especially in people who are histamine sensitive. Many flavor profiles in modern wine come from commercialized yeast. Sugar is added to adjust flavor and alcohol content of commercial wine. Due to industrial farming practices, conventional wine often contains fungicides, mycotoxins, and phthalates. This is just the tip of the iceberg. Like beer, commercial wines are the junk food of the alcohol world.
There are 76 chemical additives approved in the U. TTB and FDA for use in making wine, including copper and ammonia. Monsanto’s Round-Up is the most common herbicide used in U. Sugar in wine can be as high as 300 grams per liter.
EXPERIMENT: DOES RED WINE MAKE ABEL SLOW AND LAZY? When training as a runner, I decided to try a little experiment. I wanted to see if drinking 1-2 glasses of wine the night before would have any effect on my running performance. The results were worse than I expected. I tracked and measured my running speed.
Most nights, I abstained from drinking. But after drinking 1-2 glasses of dry red wine the night before, something happened. Without fail, I’d run at a mile pace 10-20 seconds slower than normal. Worse, I struggled throughout the post-booze workouts. I felt gassed-out on my runs, constantly surprised by how terrible wine made me feel the next day. That doesn’t seem like a health tonic to me. Every once in awhile, I’d find a tasty biodynamic or organic wine that didn’t seem to cause these negative health effects.
So I just about gave up drinking wine. But 6 months ago, I met a fellow biohacker named Todd who literally lab-tests every wine he drinks. I was filming for My Diet Is Better Than Yours. I was skeptical at first, but he had me at the first sip.
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WINE Does this happen to you when you drink wine? Many these symptoms are the result of the excessive alcohol, sugar, and additive load in commercial wines. I’ve yet to notice obvious negative side-effects from enjoying low-alcohol, natural wines. Here’s the good news: natural, organic, biodynamic, and native-wild-yeast wines are exploding in popularity. This is the most interesting thing happening in wine right now.
Fortunately, Todd started a wine club for biohackers, health nuts, and nerds like us. He’s strictly ketogenic and has worked for years to find and test wines that meet incredibly high standards. Dry Farm Wines are non-irrigated and grown organically on small family farms. They contain no chemical additives and are fermented with native wild yeast. And if you want to support your farmer, natural wines are where it’s at. WINE DRINKERS REJOICE As wine drinkers, our hope is suddenly renewed.
Tucker Max, perhaps the biggest wine geek I know, raved about these wines during our party at SXSW. I’ve been drinking several bottles of these natural wines a week for the past 6 months. I usually feel when I drink wine. More importantly, I wake up the next day rested and refreshed.
3 days after we moved into our new place in Austin. But after about 2 minutes of dabbing the carpet with water and a paper towel, the stain completely disappeared. No trace of wine in the rug at all! Or purple teeth, which can make even the most dignified drinker transform into a hobo.
That’s because there’s no Mega Purple, Ultra Red, or other concentrated coloring agent in these wines. WANT TO TRY THE WINES WE DRINK AT HOME? Dry Farm Wines is the first and only club in the world to lab-test and curate low-sugar wines. Slow Carb, Sugar Free, and even ketogenic nutritional plans.
Dry Farm Wines just opened for new members, and you can get natural, lab-tested wines shipped straight to your front door. Full disclosure: your purchase helps support this blog and we appreciate it! Plus, as a gift to our readers, you can try your first bottle of wine for just one penny! You’ll get a full-size bottle of wine for a cent with any club order and free shipping for all of our readers and listeners! Click here to get a bottle of wine for just a penny with your first order. Have you tried natural wines yet?
What wines make you feel the best? Comment below to let us know what you think! Have you ever wondered what it’s like to get your food for free from the woods? Arthur Haines is an expert in wild foods, plant medicine, and living like our ancestors. I only drink imported Italian red wines, such as Chianti.
European since standards of quality are higher across the pond. I just read this article that there is Monsanto’s Glyphosate found in California wines. I emailed the company to ask them if they test for this chemical but they never responded. Thanks to Monsanto we are being poisoned by this chemical every day! But organic wines don’t, nor do Dry Farm Wines. I would love to try those! Too bad, I Hate to hear wine is just like all the other processed crap they offer up.
Big Ag, Big Food, Big Pharma, Big Med. I’d like to try these wines, are they pricey? I’ve found a few natural wines in stores for about the same price, but it takes work to find them. 10-15 a bottle, although those often come with higher sugar and may have additives. The good news is that natural wines are getting a lot more popular, so hopefully prices will become even more reasonable over time.
I’d like to try them but it’s too pricey for us poor folks. Between wine and quality meats, I would choose grassfed beef too. I loved hearing from Todd on the podcast. Not sure if this would meet all of Todd’s strict standards, but is quite affordable, and no doubt a step in the right direction. This is decent wine as i have a high sulfite intolerance as well as all the other stuff. The info on their sight is a little thin.
Please let me know how to access a full menu. Santa Julia Mendoza Argentina Dulce Tinto Sweet Red? Wines in Australia are the best. I guess these additives won’t harm your health. I love it with red meats or steak.