Our March event at Popol Vuh included a new mezcal to the Minnesota market, Lalocura.Read More
Back in October, I wrote about the opportunity to work with Popol Vuh & Centro in Minneapolis, in an effort to introduce Minnesota to new brands and expressions of agave spirits. Well, we have added some new items to our menu that make it worth the trip to try.
We have added two expressions from El Jolgorio Mezcal, Madrecuixe and Tepeztate. I believe we are the only place in Minnesota to offer these. The tepeztate is worth the trip alone, vegetal, herbal and grass dominate this wonderful mezcal.
The other line of product I am really excited to offer is Lalocura from Santa Catarina Minas, Oax. This product is all made by ancestral methods using clay pot distillation. We offer the Espadin, Tobala, Cuixe (Mexicano) and Tobasiche. The Tobala stands out for me with bright green apple for a bittersweet taste.
Last, but not least, we are excited to have Vago in our line up as well. Elote, Ensemble en Barro from Tio Rey and Mexicano are available. If you haven’t had the Tio’s ensemble, you need to. He practices the ancestral methods of production, which I personally tend to drink more often due to the taste profiles that come from these painstaking processes of making mezcal.
Happy Holidaze everyone,
Last Monday, Dec. 10, we held our monthly tasting at Popol Vuh. It was a journey through 5 different agave spirits.
This tasting was set up to showcase the different types of agave spirits available in our market and show the wide ranges of taste these spirits can produce.
Join in January for our next tasting, TBD.
I am really excited to be working with this group. I have been allowed to build their agave spirits program and educate their staff.
Our goal with Popol Vuh & Centro is to create the best agave spirits program in Minneapolis along with the best educated staff to help you through your journey of the best and most diverse spirit on the planet.
To do this I am working to bring brands and expressions that have never been available in Minnesota before. We are going way beyond the Espadin and industrial made spirits to focus on small producers making products the old way.
One of our first introductions to the Minnesota market is Mezcal Tosba. Come down and try one of three expressions we have; a. Warash (100% wild), a. tobala (100% wild) and their pechuga (a. espadin with wild pineapple, bananas, wild apples, rice, and a wild turkey breast). Tosba is produced within category or artisanal mezcal.
Thanks to everyone that came out to our SACRED agave tasting at North Loop Wine and Spirits in Minneapolis. We raised money for a good cause, read about SACRED here, and enjoyed some uncertified mezcales.
Our tasting included:
Heart of the Maguey
This flight highlights how different agave varietals create different flavors. It consists of three spirits made the same way by the same maestro mezcalero, using three different agaves. The maestro is Eduardo Angeles of Santa Catarina Minas. Eduardo roasts his agave in a stone-lined earthen oven before milling it by hand using wooden mallets; the milled agave is then fermented in open-air wooden barrels before being distilled in wood-fired clay pot stills.
Hand of the Maestro
This flight highlights how the decisions of the maestros mezcalero create different flavors from the same agave. It consists of three spirits made the same way using the same tools in the same community by three different maestros mezcalero. Papalome (agave potatorum) takes between 8 and 15 years to mature. I have included here three papalome expressions by three different maestros, each using the same palenque in Santa Maria Ixcatlan, Oaxaca. In each case, the agave is roasted in a stone-lined earthen oven, milled by hand using wooden mallets, fermented open-air in bull skins, and distilled in clay pots over an open fire. Exact same process, exact same tools, different maestros.
Harvest of the Moment
This flight highlights how agave spirits reflect a moment in time and of place. It consists of three spirits made the same way using the same agave by the same maestro mezcalero, but at three different points in time. Maestro Victor Ramos of Miahuatlan, Oaxaca, used tobala (agave potatorum) to make each of these three spirits In each case, the tobala is roasted in a stone-lined earthen oven, milled by a stone wheel pulled by oxen, fermented open-air in wooden barrels, and distilled in copper pots over an open fire. Exact same process, exact same tools, exact same maestro, at three different times: November 2015, March 2016, March 2017.
Thanks again to Lou Banks and all the folks that came out to help us create a mezcal culture in Minneapolis.
January 27th, we had our Saturday Lunch Date at Mercado by Earl Giles. We invited mezcal Marca Negra to be our featured speaker and tasting. Ryan VanSplinter, the Marca Negra rep gave us a tasting and history or Marca Negra that included; espadin, dobadán, tobalá, tepeztate, ensamble and arrenqueño.
Marca Negra is new to our market and our crowd included all types of guests that were simply curious about what mezcal was to regular drinkers that have not had Marca Negra before.
See you at our next event.
Our first Lunch Date event at Mercado by Earl Giles featured Don Fulano Tequila. Emory Blackstone spent the afternoon with us giving us a tasting and history of the Don Fulano line.
Blanco, Reposado, Añejo plus the 5 year aged Imperial (Extra Añejo). Our afternoon also featured food from Mercado.
Thanks to all that came out in support as well partnered with us to make this event happen. We look forward to many more.
We donated a tequila tasting for our friends at El Amor de Patricia. This event was an introduction to the process of making tequila and showcased some of our favorite brands and expressions.