photo credit: Kate Siobhan Mulligan
“they do not adapt to the market needs but rather feel it is the market that needs to adapt to the needs of the agave”
For fans, the search for real mescal/mezcal starts in the city of Oaxaca, Mexico
The tasting session with Sosima in Oaxaca was a Christmas present from my daughter Kate.
Her husband Pete was along for the tasting, to take some photos and make sure I found my way home.
Sosima is a third-generation mezcal master from San Miguel Suchixtepec. Olivera’s grandfather and her father brought Sosima and her six brothers into the world of making mezcal from a young age. She was taught the art by her Grandmother and Aunt.
She’s proud of her chontal ancestry—the indigenous people of Oaxaca—and explains that her people are a peaceful and united group that continues to make mezcal in the traditional approach: not only for drinking but to sustainably cultivate the plant for future generations to come.
There’s a saying in Mexico about Mescal
“When something is bad..the answer is mezcal
When something is good..the answer is mezcal”
photo credit: Kate Siobhan Mulligan
Her primary label is FANEKANTSINI MEZCAL COOPERATIVE.
They are the Maestro Chontales Tres Colibris (Three Hummingbirds) from Sola de Vega in Oaxaca.
Eight families with a long tradition of Mezcal making.
We welcome to Mulligan Stew Podcast The Mezcalistas
Mezcal FaneKantsini (@fanekantsini)
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