In this episode, we speak with Cynthia Villalobos from Aventureros del Mezcal and Jesús Espina Ortiz from Archivo Maguey about their efforts to shine a spotlight on mezcal and the folks that make it.Cynthia provides financial, educational and technical support in order to elevate independent mezcalero brands. And Jesús offers unique mezcal tastings using his knowledge and passion for design.Learn more about this episode of The Nectar Corridor at www.whetstoneradio.com, on IG and Twitter at @whetstoneradio, and YouTube at /WhetstoneRadio. Read the full transcript here: https://www.whetstonemagazine.com/nc-eng10-transcript Topics covered in the episode: Min 1:05: Meet Cynthia Villalobos MIn 2:17: Mezcal production costing Min 3:35: The “tequio” (community work) Min 4:19: Challenges for mezcal producers Min 6:25: Aventureros del Mezcal Association (Mezcal Adventurers Association) Min 8:12: Reforestation and conservation of magueys Min 9:19: What is called fair payment/price Min 9:58: The maguey cost table from CRM (Mezcal Regulatory Council) Min 10:48: Vinasse (waste) treatment and impact mitigation Min 12:38: Quemical parameters for selling mezcal Min 18:39: Meet Jesus Espina Ortiz Min 21:41: Application of design principles to mezcal Min 24:46: Festivals and brands in the early 2000s Min 28:05: Methodology to analyze mezcal sensorially Min 29:32: Teachers who inspired the methodology Min 31:00 Key moments in the discovery of the methodology

In this episode we talk with Raúl Guerrero about pulque, a maguey-based fermented drink that has its origins in pre-Hispanic times and has been consumed for more than 2,000 years.Raúl is a cultural manager and researcher of pulque from the State of Hidalgo. Pulque comes from native Mexico, traversing many of the territory's historical periods, and in some ways, precedes mezcal as its older sibling.Learn more about this episode of The Nectar Corridor at www.whetstoneradio.com, on IG and Twitter at @whetstoneradio, and YouTube at /WhetstoneRadio. Read the full transcript here: https://www.whetstonemagazine.com/nc-eng9-transcript

This episode we take a spiritual journey through the rituals that accompany mezcal. Niki meets with Mar de Cortés and Asís Cortés in their space called "Espiritus Mágicos" and together they examine mezcal culture from a different perspective.The traditions of the peoples, families and origins of mezcal remain in those who care about creating a connection through rituals, extending respect for the culture and mezcal production through generations.Learn more about this episode of The Nectar Corridor at www.whetstoneradio.com, on IG and Twitter at @whetstoneradio, and YouTube at /WhetstoneRadio. Read the full transcript: https://www.whetstonemagazine.com/nc-eng-8-transcript Topics covered in this episode: Min 0:45: Mar and Asis credits Min 0:58: Welcome to "Espíritus Máxicos" Min 2:10: Meet Asis Cortés Min 4:28: Meaning of "dixeebe" Min 6:29: History of the Cortés family Min 8:24: Mezcal in Matatlán in the end of the 80s and during the 90s Min 10:08: Challenges and new era of valorization of mezcal Min 13:54: Meet Mar de Cortés Min 16:53: Mezcal rituals of Zapotec tradition Min 18:51: Respect to mezcal and its legacy Min 20:15: The Mezcal Altar Min 22:01: Mezcal like a soul without a body Min 22:30: Prayer and toast with mezcal

In this episode we explore two maps: one on the diversity of magueyes and mezcal traditions throughout Mexico (created, among others, by Jorge Larson) and the other on the productive regions of Oaxaca and their local magueyes (created by Rion Toal).Both perspectives help us develop a better understanding of the great wealth of mezcal magueyes, landscapes, and traditions in Oaxaca and the rest of the country.We invite you to follow along with the maps to better understand the conversations.Jorge Larson's map: www.bit.ly/larsonmapThe Rion Toal Map: www.bit.ly/rionmapLearn more about this episode of The Nectar Corridor at www.whetstoneradio.com, on IG and Twitter at @whetstoneradio, and YouTube at /WhetstoneRadio. Topics covered in this episode: Min 1:28: Meet Jorge Larson Guerra MIn 2:13: Diversity of biological resources Min 2:58: Research made for the map Mezcales and Diversity Min 3:30: Importance of Illustration and purpose of the map “Mezcales and diversity” Min 4:14: How the map “Mezcales and Diversity” was distributed Min 5:19: Mezcal: Denomination of Origin Min 6:19: Challenges and tools for independent mezcal producers Min 10:19: Networks of mezcal producers, researchers and government officials Min 11:55: Meet Rion Toal Min 12:52: Rion´s involvement in mezcal Min 14:19: Creation of the Association “Maestros del Mezcal” Min 16:07: Categories in the map of Mezcal producing regions of Oaxaca Min 16:54: Mezcal producing regions of Oaxaca: a tour of the map Min 28:36: Importance of research and information about producing regions

In this new episode, we cover the history of mezcal from the mid-1900s to the present day. We speak with Félix Monterrosa, creator of the mezcalería "Cuish". Félix retells anecdotes of more than half a century of a family dedicated to mezcal.The conversation touches on historical issues related to conflicts between mezcal producers/marketers and authorities. Niki and Félix dicuss the long history of prohibition, corruption and high taxes. Faced with these phenomena, there were different unions between the mezcal workers who raised their voices to mitigate the persecution.Learn more about this episode of The Nectar Corridor at www.whetstoneradio.com, on IG and Twitter at @whetstoneradio, and YouTube at /WhetstoneRadio.

In this episode, we discuss regulation and current state of mezcal production, particularly in northern Mexico.We speak with Luis Loya, founder of Nación de las Verdes Matas, where he sells traditional spirits from Sonora, Nuevo León, Durango and Tamaulipas.We also speak with Diego Mayagoitia, a first-generation mezcal producer who lives in the state of Durango. Diego tells us about the importance of community organization in the face of the growing exploitation of wild agave for the production of mezcal.Learn more about this episode of The Nectar Corridor at www.whetstoneradio.com, on IG and Twitter at @whetstoneradio, and YouTube at /WhetstoneRadio.

In this episode, we learn the significance of "the nectar corridor" and what it reveals about the relationships between soil conservation, agave, pollinators, and mezcal production. To explore these connections, we speak to conservationist Diana Pinzon and agronomist Mario Acevedo.Learn more about this episode of The Nectar Corridor at www.whetstoneradio.com, on IG and Twitter at @whetstoneradio, and YouTube at /WhetstoneRadio.

In part two of "What's in a Mezcal?", we continue our tours with producers Eduardo Angeles and Cuca Cortez. We learn about fermentation, the native yeasts and friendly microbes that transform sugar into alcohol, and how each maker approaches distillation.Learn more about this episode of The Nectar Corridor at www.whetstoneradio.com, on IG and Twitter at @whetstoneradio, and YouTube at /WhetstoneRadio. Temas tratados en el episodio: Min 1:53: Meet Eduardo Ángeles Min 2:22: Fermentation: smell and description Min 3:25: Native yeast Min 4:05: Distillation and distillery system in Santa Catarina Minas Min 5:21: First Distillation: “yiye” or “common” (común) Min 7:39: Mezcal Rituals in Santa Catarina Minas Min 11:15: Meet Cuca Cortez Min 11:42: Different tools for maguey crushing Min 12:56: Fermentation in vats Min 15:10: Gravity designed palenque Min 16:19: Distillation with refrescadera (cooling jacket) Min 18:13: Venencia and other important terms Min 22:23: Final composition of the mezcal

What goes into making mezcal? In this first of a two-part episode, we learn about the life cycle of the agave plant, how they reproduce, how long they take to mature, and what their cooking process entails. We visit with producers Eduardo Angeles of Lalocura in Santa Catarina Minas and Cuca Cortez of mezcal Cortez in La Pila, Miahuatlan.Learn more about this episode of The Nectar Corridor at www.whetstoneradio.com, on IG and Twitter at @whetstoneradio, and YouTube at /WhetstoneRadio. Temas tratados en el episodio: Min 2:06: Meet Eduardo Ángeles Min 2:43: Objectives of the agave nursery Min 3:13: Different maguey species. When are the magueys ready to harvest? Min 4:22: Maguey lifecycle: the “quiote” Min 5:31: Cut the maguey and obtain “piñas” Min 6:20: Natural plague control with spiders and birds Min 6:56: Sightseeing of different maguey species in the field Min 8:00: Oven for maguey cooking in Santa Catarina Minas Min 11:15: Meet Cuca Cortez Min 12:06: Harvest and maguey selection seasons: Lunar cycle. Min 13:03: Different types of soils for planting maguey Min 13:42: Oven: process of maguey cooking in La Pila Miahuatlán.

Welcome to The Nectar Corridor, a podcast where we explore the incredible world of mezcal. In this first episode, we consider what mezcal means to some of the people who have dedicated their lives to it. We speak with Sosima Olivera, Marco Ochoa, and Eduardo Ángeles about their family legacies, their relationships to the plants they work with, and how they have fought to preserve the mezcal-making traditions of their respective communities.Sósima Olivera is a maestra mezcalera and co-founder of the Tres Colibri cooperative and the traditional mezcal brand, Fanekantsini. Marco Ochoa is owner of the Gusto Histórico agave spirits brand and co-founder of the rural tourism company Mezcouting. Eduardo Angeles is a fourth-generation maestro mezcalero from Santa Catarina Minas, and the visionary behind Lalocura. Learn more about this episode of The Nectar Corridor at www.whetstoneradio.com, on IG and Twitter at @whetstoneradio, and YouTube at /WhetstoneRadio.

Here’s a first look at what to expect from our new podcast, The Nectar Corridor, as narrated by host Niki Nakazawa (@nikinakazawa). The Spanish version is already out, but it will stream in English starting on February 25.