Del Maguey Celebrates Art as an Appetizer
What Creates Flavors in Mezcal?
Glass Backwards: Bebida Rosada
Ralfy reviews Del Maguey Chichicapa
Bats Pollinating Maguey in Oaxaca
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
The Thirsty Traveler
French Dog Enjoys Del Maguey