My Forbidden Root partner has drawn me into a project to formulate and launch a line of premium 100% agave Tequilas flavored with natural extracts. To talk to distillers and get a feel for the business, we spent a few days in its heartland.
In Mexico you don’t have to look very far to discover a panorama of exciting flavors! Much of the food there remains fiercely local and always shows a particular point of view. These photos show a few interesting aspects of my 2017 trip to Oaxaca and Mexico City, as well as a separate beer trip to Puebla and Cholula.
I was delighted to receive an invitation to present at a workshop by the Mexican Slow Beer delegation at the recent Slow Food Salone del Gusto in Torino, Italy.
In 2016 I was honored to be invited to judge at the Slow Food Beer competition in Celaya, Mexico. Its state—Guanajuato—had been declared to be the least gastronomically developed in Mexico, but despite that, there are some thrilling bright spots. Celaya is the heart of Mexico’s dairy goat industry, famous for its cheese as well as cajeta, a creamy caramel made from goat’s milk. More on that later.