If You Capon the Quiote, Do You Get Better Mezcal?
The capon’d agave — the agave that is harvested after it’s begun reproduction, after its quiote has been cut, after it’s been left to develop and change in the field, healing its wound — is considered a special, beautiful, romantic source for making an especially delicious agave spirit. But not by maestro vinatero El Lobo de la Sierra in Los Jacales, Jalisco. Lobo breaks Chava’s heart by busting the capon myth in this episode of Agave Road Trip!
Sit down at any respectable cantina in any locally trafficked corner of Oaxaca, and they’ll drop a bowl of chapulines at your table. Crickets, really. Toasted and spiced. So what do you do if you want that authentic Oaxacan experience in your home? Go to mezcalforlife.com. Mezcalforlife.com offers two flavors of chapulines – spicy or lime & salt. And their chapulines come from 100% organic alfalfa farms, fresh and natural. When you can’t make it to Oaxaca, mezcalforlife.com brings Oaxaca to you! And while you’re shopping for that hopping protein, check their website for a complete selection of premium Oaxacan accompaniments; salts, salsas, agave syrups, honey, peanut butter, and coffee. Head to mezcalforlife.com now and use code AGAVE15 for 15% off your order. Great Oaxacan gourmet fare, at a great price, at mezcalforlife.com!
Agave Road Trip is a critically acclaimed, award-winning podcast that helps gringx bartenders better understand agave, agave spirits, and rural Mexico. It’s hosted by Lou Bank and Chava Periban.
Notes
Maestro Vinatero El Lobo de la Sierra
To taste what Lobo makes, try the Puntas release from La Venenosa