Shaun Paul Story Part 2.

Continuing with Oaxaca trip, on this day, after the emotions experienced last day, we head towards the Kitamal palenque. This place is already familiar to us, as it was one of the winners in our tasting session with friends and founders of the mezcal project. Leobardo Bahena and Julio Zamora, colleagues from previous projects, accompany us. The intention is to visit the place and, if possible, purchase their mezcal, which we have fallen in love with.

As we drive, we discuss the possibility of acquiring mezcal in large containers instead of bottles. It seems the palenque sells by the jug rather than by individual bottles. The idea arises to buy in bulk and then bottle it ourselves for commercialization. However, we also contemplate whether it would be better to search for batches of bottles with excellent Cushie agave mezcal.

We had to adjust our Friday activities due to plans and commitments. We visited the Quintero organic culture products certification agency, where we tasted personal mezcals from their best products. As expected, we enjoyed a brilliant tasting of mezcals: madre cuishe, wild boar, espadín, capón, tepetate, and one from a rural brand with little-known agave species. It was a unique and exceptional experience.

During our visit, Engineer Juan Felipe from the APMFA Oaxaca certification company invited us to attend a meeting in Zinapa of an association of small mezcal producers from Oaxaca. This association has 200 members representing producers from all over the state of Oaxaca, offering interesting collaboration opportunities. They stand out for producing good quality mezcal in small batches, with sustainable practices.

At the palenque, we bought some mezcals from Tío René, president of the association. He welcomed us warmly, sharing his passion for mezcal and the tradition behind its production. He showed us the production processes, from agave selection to distillation, and talked to us about the importance of keeping this ancestral culture alive.

As we tasted the mezcals, conversations arose about how we could collaborate with the association of small producers. We were impressed by the dedication and commitment of these producers to keep the mezcal tradition alive while seeking to implement sustainable practices and care for the environment.

At the end of our visit, we said goodbye with the promise to return soon and with the certainty that we will continue to enjoy and support the artisanal mezcal of Oaxaca. With each sip, we feel more connected to the land, history, and culture of this special region.

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