Ron Cooper with Anthony Bourdain (CNN)

Del Maguey Celebrates Art as an Appetizer

Seven Things That Create Flavor in Mezcal

Glass Backwards: Bebida Rosada

Glass Backwards: Watson’s Revenge

Glass Backwards: Pennicillin 1

Glass Backwards: Beneficio de Café

Ralfy reviews Del Maguey Chichicapa

Bats Pollinating Maguey in Oaxaca

Very Active Fermentation, Santa Catarina Minas

Behind the Drink: Andy Seymour with Misty Kalkofen

Paloma de Cereza by Raul Yrastorza

Raul Yrastorza of Red Car Bar at Cole’s creates the “Paloma de Cereza”. “It will look, taste and remind you of the vibrant open-air markets of Oaxaca.” Click Here for the recipe.

Phil Ward: 2010 Cheers Rising Star

Michael Gardner of Del Maguey on “The Wine Down”

Sonja and Brandon open their minds and part their lips for the mystical buzz of Mezcal on this week’s episode. To guide them on their journey is Mezcal impresario Michael Gardner, who has brought along many of the varietals of his label, Del Maguey. They go far and wide on the topic and learn about the growing, distilling, and (most pleasurably) the drinking of the beverage which the Zapotec Indians still consider a gift of the gods. Though the worm in the bottle maybe a myth, the rich and complex flavor of this relative of tequila, is not. We taste a lot of drinks here, but Mezcal is a different spirit altogether.

Hot Chocolate on CBS Sunday Morning

Bourdain Short

The Thirsty Traveler

French Dog Enjoys Del Maguey

Ralfy reviews Del Maguey Chichicapa

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