a journey to create The World’s first 'Traveling Ferment' Mezcal
Mezcal is a distilled alcoholic beverage made from any number of roasted and fermented agave plants. The creation of alcohol requires three key ingredients; water, sugar, and yeast. With Mezcal the sugar comes from the roasted agave, while the yeast comes naturally from the air. These airborne yeasts are one of the key reasons that the flavor of a similarly produced mezcal can differ from region to region.
In late 2021, explorers Chad Anderson, Justin Fornal, and Emiliano Ruprah set out on an almost impossible task: to transport a 50 gallon oak barrel of actively fermenting agave pulp across the vast state of Oaxaca, Mexico. The purpose was to let the ferment capture the different airborne yeasts as well as spiritual energy from the entirety of Oaxaca.
For everything bad, mezcal, and for everything good as well.
Throughout its history, mezcal — one of the most uniquely and meticulously crafted spirits in the world — has periodically been banned, restricted, penalized, and suppressed. Its aficionados have championed its outlaw legacy as well as its artisan quality, seeking out elusive bottles from remote villages.
The agave was one of the most sacred plants in pre-Spanish Mexico, and had a privileged position in religious rituals, mythology and the economy. The origin of this drink has a myth. It is said that a lightning bolt struck an agave plant, cooking and opening it, releasing its juice. For this reason, the liquid is called the "elixir of the gods".
Mezcal is made from the heart of the agave plant, called the piña, in much the same way as it was 200 years ago. Mezcal is generally consumed straight and has a strong smoky flavor. Mexico exports mezcal primarily to Japan and the United States, and exports are growing.