April 24, 2026 • 40 mins
We lost track of your age
@TheLostExplorer #mezcal #tequila #podcast #radioshow #host
Co hosts : Good ol Boy Jason, Good ol Boy Moss, Good ol Boy Benjamin, and Good ol Boy Mike
SIPS – In this episode of Sips, Suds, and Smokes, we dive deep into the world of agave spirits, exploring the nuances of mezcal, tequila, and sotol! Join us as we taste through a unique kit from Lost Explorer, featuring agave spirits at different ages, and discuss how the age of the piña influences flavor profiles. From the floral notes of an 8-year espadin mezcal to the complexity of a 12-year salmiana mezcal, our hosts share their insights and ratings, bringing a mix of humor and expertise to the table. Whether you're an agave novice or a seasoned enthusiast, this episode is packed with information and fun! We will be discussing and rating the following spirits:
8:03 8-Year Espadín Mezcal 3 SIPS
11:53 10-Year Tobalá Mezcal 4 SIPS
30:35 12-Year Salmiana Mezcal 3 SIPS
35:31 Tequila Blanco 4 SIPS
Agave newbie? Our Agave 101 episode is available here:
https://www.sipssudsandsmokes.com/e/agave-101/
info@sipssudsandsmokes.com X- @sipssudssmokes IG/FB/Bluesky - @sipssudsandsmokes Sips, Suds, & Smokes® is produced by One Tan Hand Productions using the power of beer, whiskey, and golf.
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Enjoying that cool Outro Music, it’s from Woods & Whitehead – Back Roads
We wanted to thank the nice folks at Lost Explorer for providing this kit for us to review.
You can catch up with Jason at one of his bars in Nashville Barrel Proof and Love’s Ailibi.
Whiskey House Nashville is a private non-profit fundraising organization where Good ol Boy Moss is the Executive Director. If you ever have the opportunity to bid on one of their charity tasting events, you’ll never regret the chance of a lifetime to sip whiskey from a library of over 7500 whiskies with Moss and Mike.
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Credits:
TITLE: Maxwell Swing / Flapperjack
PERFORMED BY: Texas Gypsies
COMPOSED BY: Steven R Curry (BMI)
PUBLISHED BY: Alliance AudioSparx (BMI)
COURTESY OF: AudioSparx
TITLE: Back Roads
PERFORMED BY: Woods & Whitehead
COMPOSED BY: Terry Whitehead & Jeff Woods
PUBLISHED BY: Terry Whitehead
COURTESY OF: Terry Whitehead & Jeff Woods
Post production services : Pro Podcast Solutions
Advertising sales: Contact us directly
Content hosting services: Talk Media Network, Audioport, Earshot, Radio4All, & PodBean
Executive Producer: Good ol Boy Mike
Agave Spirits, Mezcal, Tequila, Sips, Suds, & Smokes, Tasting Notes, Distilled Spirits, Drinking Culture, Agave Age, Whiskey Enthusiasts, Craft Distilling
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>> Announcer (00:00):
On the next episode of Sips, Suds and smokes.
>>
Today we're actually going to discuss agave
spirits like mezcal, tequila and satal. Um, you
know, we got this really super cool kit of agave
spirits from lost explorers that features agave
spirits at different ages. Not the spirits, but
the penas. The age of the, uh, agave plant itself
(00:26):
has not been much of the conversation until today.
>> Good ol’ Boy Benjamin (00:30):
So the agave spirits we'll be discussing are all
from the lost explorer along with the age of the
pena. Uh, so today we'll be going over, um, an
espadine mezcal. The, uh, pin was eight years,
tabala mezcal, 10, uh, year pena, uh, salmiana
mezcal at 12 years, and tequila blanco just to
(00:51):
round out the category.
>> Announcer (00:53):
We'll be right back after this break. Brought to
(01:18):
you almost live from the dude in the basement
studios. Why? Because that's where the good stuff
is. Sips, suds and smokes with your smokin host,
the good old boys. And now it's sippin time.
>> Speaker D (01:53):
Foreign.
>>
Welcome to this sips episode where everything good
in life is worth discussing. I'm your host today,
good old boy Mike. And with me is good old boy
Benjamin.
>> Good ol’ Boy Benjamin (02:09):
Howdy ho, neighbors.
>>
And we got two newbies today, Benjamin. So who do
you think is gonna.
>> Good ol’ Boy Benjamin (02:16):
When does the hazing commence?
>>
What? I. Probably in the first 15 seconds of the
episode.
>> Speaker D (02:21):
Perfect.
>>
Yes. Should we make it a chugging episode? You
have to like, you know, have two or three extra
sips, you know,
>> Speaker D (02:27):
if you guys are gonna lose.
>>
Oh, that's for sure. So we have good boy Jason
joining us.
>> Speaker D (02:34):
Hey, guys, how are we doing?
>>
Jason is a partner and owner of a couple of really
cool whiskey bars, as well as just everything
mezcal you could possibly imagine. Gonna be
leaning on him heavy to, uh, pronounce everything
correctly today. So, um, also joining us is good
old boy Moss.
>> Moss (02:55):
Hey, how's everybody doing?
>>
Excellent. Moss is the executive director of
Whisky House Nashville, a wonderful organization
that, uh, a lot of us are involved in. And if you
ever have the opportunity to be invited to join us
at Whisky House Nashville, please do so. But he is
a self proclaimed whiskey nut. Drinks whiskey all
during the day and then goes home and drinks
(03:19):
mezcal for another two hours.
>> Moss (03:22):
That is, uh, it is a hobby for me, not work
related. So I'm gonna mess up a lot of words
today, but we'll do the best that I can.
>>
Oh, yeah, I'm gonna hose that. So, uh, for sure.
Well, our sip segments are all about wine Gin,
whiskey, scotch. And today we're actually going to
discuss agave spirits like Mezcal, Tequila, and
Satal. Um, you know, we got this really super cool
kit of agave spirits from lost explorers that
(03:50):
features agave spirits at different ages. Not. Not
the. Not the spirits, but the penas. So there's
plenty of discussion of who is blending or even
the region where a particular agave spirit is
coming from. But the age of the agave, uh, plan
itself has not been much of the conversation until
today.
>> Good ol’ Boy Benjamin (04:13):
Yeah, I don't recall this approach of discussing
agave spirits coming up before. Uh, yet the age of
the plant itself has huge implications on the
flavor profile. Um, the cool thing is it does come
down to the choices that the hebador, using his co
op makes right there in the field. So the agave
spirits we'll be discussing are all from the lost
explorer, along with the age of the pena. So today
(04:35):
we'll be going over, um, an espadine mezcal. Uh,
the pinion was eight years, uh, tabala mezcal, uh,
ten year pena, uh, salmiana mezcal at 12 years,
and tequila Blanco, just to round out the
category.
>> Speaker D (04:53):
Yeah, we're gonna. With that, we're gonna go over,
you know, these various agave ages and talk about
our opinions, which are obviously the most
valuable things you could possibly hear right now.
Uh, and then we'll be giving them, uh, sips
ratings. Sip Suds and Smokes rating one through
(05:14):
five, with five being the best, including some,
uh, signature sounds in the background. Uh, so if
it's really good, if it's a four, for example, uh,
it's something we'll keep to ourselves. Keep it a
secret or another one for us.
>>
That's classified.
>> Moss (05:34):
Well, uh, if you're an agave newbie or maybe just
can't roll those R's well enough to order a Paloma
correctly. Don't, uh, worry about it. We got you
covered on this Agave 101 episode where all of the
agave speak will be decoded. Uh, just search for
sip suds, Agave 101. And that episode should pop
right up or follow the link on our show notes.
>> Good ol’ Boy Benjamin (05:55):
Yeah. And, um, to take this a step further, we
decided to make it a bit more interesting. Uh, and
we tasted through all of these spirits blind. Um,
although we are going to discuss them in order of
age, youngest to oldest.
>>
Yeah, gave. Not. Not the host. Right. That would
be good.
>> Good ol’ Boy Benjamin (06:13):
That's a different show.
>>
Yeah, it's a completely different twist on it. So
that's for Sure.
>> Speaker D (06:19):
I think Mike wanted me to go first with this
blind, uh, just so I could, you know, show you
guys how to roll your R's and pronounce these
words. Uh, before. Before, uh, we dip into the
first one. A quick little recap. Um, agave
distillates. Mezcal so tall, Baconora, Uh, tequila
distillato. They all come from agave. Has, uh, to
come from agave. Um, unlike, you know, Don Julio,
(06:39):
whatever they're doing with their stuff over
there, Agave takes, you know, up anywhere between
7 and 35 years to mature. Uh, there's over 250
times kinds of agave and all used for different
reasons. Uh, and some of these communities,
they've been using them, um, as part of their
daily life for a very long time. One of my
(07:00):
favorite stories is that, uh, quiche is commonly
placed around, uh, farms as a natural fence
because it grows really tall and skinny. And then
in front of that, they'll plant madrequiche, uh,
which is a shorter and wider one, so it creates a
natural barrier from predators to disturb their
farms.
>>
Um, I don't think that was stopped by neighbors.
Yeah, yeah, the. The dogs, you know, from my
neighbors would just look at that and go, cool.
We're just gonna. We're just gonna find our way
through that as well. You can still hear us on the
other side, right? Yeah.
>> Speaker D (07:31):
Uh, so it's all. It's always about the agave, um,
and they all mature differently, different paces.
Espadine, uh, is the most common. It's about 90%
of mezcal production. It takes between six and
eight years to reach maturity. And then some of
the older ones, you have Americano or MexicoNo.
Those take 25, 30 years to M. Mature, and they
grow up to be the s. Uh, a small bus. Uh, it's
(07:52):
pretty wild how long it takes for these to do. And
the closest thing to my knowledge, um, that can be
used for distilled spirits is probably a
pineapple, because those take about three to five
years to mature. But it's the only other spirit
product that, uh, you have to wait, at minimum,
seven years to harvest to get a product.
Everything else, grapes, grains, they all can be
(08:14):
done within a year. So, uh, it's pretty unique.
With mezcal and tequila and agave distillates, you
have to wait a very long time before you can
actually see the fruits of their labor.
>>
Cool. So, uh, you were going to talk about, uh,
humidors, you know, as well, and I wanted to tell
you the name of my favorite humidor is Three
Finger Hector. So, you know, he was sharpening his
koa and doing like, you know, like 14 other things
(08:47):
at the same time. And so there you go.
>> Speaker D (08:52):
Yeah. Have you. Have anyone. Has anyone been down
to Mexico before and harvested in agave?
>> Moss (08:58):
I have not.
>> Speaker D (08:59):
It's brutal.
>>
Texas, really? Yes. I have seen the process in
Texas with yes at all.
>> Speaker D (09:06):
I've done it. I've done it a few times. I've done,
uh, uh, Weber blue agave. You don't think the one
used for tequila. Um, and it took me like 30
minutes to get halfway through. But those humidors
down there, uh, they can get. They can knock out
one in five minutes. And it's just insane. The
back muscles on those guys are ridiculous.
>> Moss (09:27):
And they're still out there just with like, like,
uh, um, not even hatchets, but, um.
>> Speaker D (09:34):
It's a koa.
>>
Yeah, right. Yeah.
>> Speaker D (09:36):
It's like a thin. It's almost like a shovel. It
looks like it's just like a spherical blade. And
they're sharpening them every like five or six
strokes.
>>
They.
>> Speaker D (09:44):
They pull out a little rock out of their pockets
and they sharpen them right there in the field.
And those guys can take down a 60 kilo agave in a
matter of minutes. It's insane to watch them work.
>> Moss (09:55):
How crazy is that? Uh, that's cool.
>>
And still not even, you know, uh, mechanized, even
after. This is a process that has been going on
for decades, you know, that they have not really.
They have modernized some of the production
techniques, you know, uh, for cooking the pena,
for, uh, you know, kind of breaking down, um, the
(10:19):
pena itself. But as far as what goes out and what
goes on out in the harvest itself, it's not really
a lot of, you know, mechanization, you know, to
that about the only mechanized process is actually
like lifting the pena, um, up off of the. Off of
the ground and putting it into the truck.
Sometimes they'll use a hydraulic lift to do that
(10:41):
now, but as far as everything else, you know, uh,
it's. It's all still done by hand.
>> Moss (10:47):
Yeah.
>>
Especially or Three Finger Hector.
>> Speaker D (10:51):
Yeah.
>>
Hey, we'll be right back after this break. Hey,
welcome back to this episode of SIP, Suds and
Smokes. On today's SIPs episode, we are going
through a kid from Lost Explorer. This is the
agave age episode. Um, so they have this kit where
(11:15):
they have, ah, different products, um, that
they've made with penyas that are actually, uh,
they have air age declared the penas, um, on these
products. So, um, it's kind of like, the only time
I've ever seen anybody kind of put out this kit
and just kind of having a conversation, you know,
(11:36):
about is the age of the pena really, you know,
make a big difference to the average consumer, you
know, itself. So, uh, Jason was giving us some
background and he's going to introduce the first
product for us.
>> Announcer (11:48):
Yeah.
>> Speaker D (11:49):
And to your point, I don't. I've been following
mezcal and agave distillates for a very long time.
And it's always been something that we've talked
about, but I've never seen anyone roll out a, uh,
package similar to Lost Explorer. So it's really
cool that they put in the energy into that to see,
uh, to see if people are interested in the
different ages and how it impacts the, uh, plant.
So, um, we're gonna dive into the first one. It's
(12:10):
an eight year espadine from San Pablo, Uischapec,
Oaxaca. It's like an hour and two hours south of
Waka Central.
>>
Well, that sucks. He really, he just nailed that.
I mean, he's just like, you know, just buzz right
through it like a buzz saw.
>> Moss (12:22):
Ah.
>>
Like, you know, it's like breathing to him.
>> Speaker D (12:25):
Unfortunately. Unfortunately, uh, I was a
neuroscience student and my best grades in college
were in foreign language in Spanish.
>>
Well, let's just bring. That's just bragging now.
I mean, you know, we're just gonna make fun of you
the rest of the episode. Yeah. You know, so,
Benjamin, not even remotely close to saying happy,
I am going to be dead last. I only speak like two
languages, Redneck and English. Moss.
>> Moss (12:51):
Lucky for you, I understand both of those.
>>
I was just gonna say Moss can fake his way
through, you know, most of this. So, you know, I'm
sorry, you were telling us all about this
espadine.
>> Speaker D (13:01):
No, it's cool. Uh, yeah, so it's espadine, uh,
which again is like 80 to 90% of all mezcal
production from Mexico is all aspedine. It's the
easiest one to grow. It's the hardiest one. It's
most resistant to parasites and, uh, droughts and
such. Um, uh, so it's a Hoban. It's unaged. It's
actually, uh, pretty uncommon to find, uh, age
mezcal. Um, it wasn't something that was done way
(13:24):
back in the day unless it was for transport. So if
it was aged, then it was kind of by accident, not
intentionally. So you don't see a lot of age
mescals out there in general. For that reason. Um,
it might be Blended together. Uh, but it would be.
Obviously it'll be blended in like metal or it'll
be blended in plastic or a little. They'll let it
sit in like a cypress fermentation tank or cypress
(13:44):
wood tank. Uh, but it's unlikely that they, they
intentionally age stuff. Um, I think there's only
a few brands out there that have, uh, age Mezcals,
with Elegal being the most, uh, the most prominent
of them. Um, and it's an artisanal Mezcal, which
just means that they don't cut any corners to use
industrialization. Uh, there's industrial,
(14:04):
there's, uh, artisanal and there's ancestral. Uh,
there's not many producers that do ancestral. Um,
but artisanal is what you'll find from most
producers nowadays just means they're uh, not
harvesting with machinery. It means that it is,
uh, not using commercial. Sorry, my dog's in the
(14:25):
background squeezing, playing with toy. I
apologize if you guys can hear that. But it just
means they're not using, um, commercial influence
on the product to try and preserve it for what it
is. Uh, and this bottle was made by Maestro
Fortino Ramos. I'm excited to taste it again.
>>
Cool. Well, I'll go first. Uh, so again, this is
eight year espadine. Um, you know, uh, some of
the. I thought it was kind of floral, almost like
a whole bunch of daisies, you know, kind of on the
nose. Um, it actually tasted like eating a bouquet
of flowers. Super squeaky clean. Um, and, um, you
(15:01):
know, I just. It was one of those things when I
talk about Japanese whiskey. I always tell
everybody. There's a word that I always use with
almost every single Japanese whiskey. And that's
the word elegant. And that's what I found myself
using that same word, you know, with this, uh,
with this espadine, you know, mezcal. It's very
elegant, has a little bit of, kind of melon on the
(15:23):
finish. Um, you know, this was actually my
favorite product. Uh, this is my number one, you
know, ranked product out of this flight. So, um,
there you have it. Uh, how about Benjamin?
>> Good ol’ Boy Benjamin (15:36):
I think that the true, you know, um, terroir that,
that really divides and um, really highlights
every one of the products that we're tasting to
make it, um, so individualistic, so, um, special.
Makes it hard to really kind of rate them. Right?
(15:57):
Because I just enjoy what's happening. Um, but
very similar, man. I think that this thing has
just like, uh, this really cool, uh, overripe kind
of tropical fruits to it. Um, and then like, ah,
some of that like, subtle like minerality, uh, on
the finish for me, but really, really hard to
(16:18):
really kind of split hairs on these, uh, because I
just find myself enjoying them so much.
>>
How about it, Moss? What do you think about this,
uh, eight year espadine?
>> Moss (16:30):
You know, I tend to agree with Benjamin, uh, on,
on the way he views spirits a lot. I, I don't. A
lot of the times it's difficult for me to, you
know, rank things because I just find the
interesting little nuances and everything just
different, not better or worse. But you know, if
you're gonna try and be subjective and pick some
(16:51):
stuff out. I actually ranked this one number two.
So this was my second favorite out of them. I
thought. I think it's really, really nice. Like
it's, it's got um, I believe you just said this,
but some tropical fruit on it and um, it's, it's
really easy drinking too. You could, you could sip
on this all day and uh, and um, you, you'd feel it
before you realize you were drinking too much for
(17:12):
sure.
>> Announcer (17:13):
Cool.
>>
Excellent. Well, Jason, what do you think of this?
>> Speaker D (17:17):
Uh, I gave this one a, uh, three. It's my, my
third favorite of the lineup. Uh, but I kind of
agree with Moss's ethos about, uh, whenever I
taste spirits, uh, if I don't like something, it's
not that it's not good and I just want to know why
I don't like it and I like how different
everything is. Uh, for me, while it wasn't my
favorite of this line, uh, I, I love that it was
(17:41):
so fruitforward because I think oftentimes people
get into this, this mindset that Mezcal is just
smoky tequila and it's so much more than that.
>> Moss (17:50):
Mhm.
>>
Oh, this is so far away from that I can't even
begin to tell you.
>> Speaker D (17:54):
Yeah, yeah, it's a, it's such a great
representation of what Mezcal can be. And when you
give someone a mezcal that has like elements of
tropical fruit, because that's exactly what I got
off of this also, um, it starts to change, you
know, their perception of what Mezcal actually is.
Uh, so why it wasn't my favorite of this, this
lineup, uh, I was still really impressed with it
(18:15):
and I loved the depth it had to it.
>>
Well, daisies could be a tropical fruit. But you
know, I think, you know, part of what I found is
we all picked up on very, you know, common light,
you know, floral, um, you know, components fruits
and floral, um, you know, kind of thing going on.
You know, I don't know that I have a declared
varietal of mezcal, that I just. Absolutely
(18:41):
everyone, you know, every one of this variety of
mezcal, I, I love them all. Aspedine is probably
going to be, you know, up there, uh, for sure, um,
because I just find them all to be. This is so
representative, I think, of really good espadine
in general. So, um, well, our, uh, rating, uh, for
(19:04):
the eight, uh, year espadine out of the Lost
explorer kit is going to be a three. Interesting.
So, uh, off we go into our discussion and, uh, I'm
looking forward to, uh, talking about the rest of
this. And, um, maybe after we come back from this
(19:24):
break, I'll tell you guys what was my warm up, uh,
activity for, uh, this episode today. I don't
know. You may. You'll go, man, I should have
thought about that. Or you'll go. Well, that
doesn't help. Just pollute your palate. Mike.
We'll be right back after this break. Hey, welcome
(19:48):
back to this episode of SIP, Suds and Smokes
Today. This is a SIPs episode where we're talking
about the Lost Explorer aged agave kit. And this
is a really, uh, interesting, very unique kit. It
actually has the age of the penas, um, that is in
each of these bottles. And so we're having this
(20:08):
discussion today. This, you know, does the age of
the pinion really play into, you know, the, uh,
mezcal itself? Uh, this is usually some
information that's not available to the consumer.
And Lost Explorers has shared some of their
production process, you know, with us in this kit.
So we just went through the eight, uh, year
(20:29):
espadine. And next up, Moss is going to introduce
us to the ten year agave tabala in this.
>> Moss (20:37):
Yeah, thanks, Mike. So I'm gonna move us right
along. Get this 10, uh, year agave tabala going
along. So this one's also from San Pablo Ichtepec,
uh, in Oaxaca, it was distilled twice. And the,
uh, maestros fortino, uh, ramos. So maguey tobala
is becoming increasingly rare in some regions. And
unlike most other mague, tabala doesn't produce
(20:59):
igueos, uh, which are like the shoots or little
pups that sprout around the main plant once it's
matured. Uh, so for this reason, tabala can only
grow from a seed. And the difference in sunlight
is amplified over 12 to 15 years it takes for the
plants to reach maturity. Uh, and those two
different types of tabala have a noticeably
(21:21):
different character and taste for sure.
>>
Well, I'll keep with, uh, going first. So the, uh,
ten year tabala, you know, um, I got like, almost
like ferns, like super sweet firms, um, you know,
kind of coming off this, um, that was, I don't
know that ferns always have an aroma, but in this
case, for whatever reason, that was just kind of
what I wrote down. Um, you know, taste
(21:48):
characteristics are kind of sweet melons, you
know, some very strong pepper, super squeen, uh,
clean, clean, squeaky finish. Uh, once again, so
this wound up as my number two ranked product out
of this flight of four. So, uh, what'd you think
of this, Benjamin?
>> Speaker D (22:09):
Yeah.
>> Good ol’ Boy Benjamin (22:10):
Uh, so the, the tabala just m. Kind of like that
nice floral fresh melon all over the nose of this
thing. Uh, but then on the back end of it, um, you
were talking about ferns. I definitely pick up
that like, vegetable note. It was almost, um,
like, kind of like in between like aloe and
eucalyptus for me. Right. It had almost kind of
(22:32):
like a, A, um, minty kind of, you know, fresh
tingle to it.
>>
Definitely on the aroma.
>> Good ol’ Boy Benjamin (22:39):
Yeah.
>>
Yeah.
>> Good ol’ Boy Benjamin (22:41):
Um, so like, uh, it's one of those things like
this is, um, um, almost something I want to put in
a spray bottle and like spritz in the living room
if company was coming over.
>>
Are you, Is that a, uh, is that a. A marital
technique that you just. That you want to give up
to our audience, you know, Because I have a
feeling I got like this, you know, dude walking
around the trailer, you know, spraying this crap
all over his, you know, a 20 year old couch and
his woman going, get out. Just get out right now.
(23:14):
Take your dog and get out.
>> Good ol’ Boy Benjamin (23:17):
Uh, I, you know, uh, they're her dogs too, right?
So hard to kick us all out, Mama.
>>
He's doing it again. Yeah.
>> Good ol’ Boy Benjamin (23:28):
You know, and fortunate, uh, my, my trailer days
are behind me, Mike. So again, yeah, uh, though,
though, thank you for reminding me of my roots,
brother. You know, well, you know, I'll keep it
real, but somewhere, right? And here I am on sips
talking about agave. Who'd have thunk it? And I
thought I was the fancy one of my family because I
(23:49):
knew what crudite was. You know what I mean? Hey,
look at me now, Mom. Yeah, ain't that like,
stupid?
>>
Ain't that just like chili without a spoon?
>> Good ol’ Boy Benjamin (24:01):
Um, but yeah, man, also cool that like, um, you
know, the tabala is the one that, um, is a little
bit of an outlier, uh, in, in the, the agave, um,
world with it, with it having to Be seeded. Right.
So, like, the intentionality that it takes to have
(24:22):
to go out and actually plant this particular
agave, um, for its cultivation purposes, and then,
you know, man, waiting 12 to 15 years, you know,
to break it down and be able to kind of trap it in
a bottle, um, I think is what, um, makes these
spirits, um, you know, probably that. That cool
(24:44):
expression of, you know, the culture that they
come from.
>>
Cool moss. How about it?
>> Moss (24:50):
Well, um, you know, I'm actually sipping on it
right now.
>>
And, And I'm.
>> Moss (24:54):
I am getting a lot of that. The nose is just like.
You open one of those mixed fruit, uh, you know,
bins that you get by. You know, watermelon,
cantaloupe, all that stuff in there. Um, I'm
getting something interesting on the finish,
though. Uh, I don't know if anybody else
>> Good ol’ Boy Benjamin (25:10):
would agree with me.
>> Moss (25:10):
I'm getting kind of a little cocoa on the finish,
a little bit of richness there, and I really,
really enjoy that a lot. So I ranked this my
number one. This was my favorite one. Um, and I
just, I really like the complexity both going, you
know, when you're looking at the difference from
the nose to the taste, but also just the start to
the finish on the, On. On the, on the taste as
(25:31):
well alone.
>>
Yeah. Almost like a powdered cocoa.
>> Moss (25:35):
Yeah, I really, really like this one a lot. This
is fantastic.
>>
Jason, how about it?
>> Speaker D (25:40):
No, I agree with Moss. Um, uh, I think, like,
cacao and, uh, chocolate is like one of my
favorite tasting notes, uh, to find in Mezcal,
besides tropical fruit. And this one was pretty
tough. I was going back and forth on whether or
not it was, uh, it was my, my favorite or second
favorite because I love Toba love. I kind of knew
immediately that it was, it was from that
varietal, that, that species of potato, uh, rum.
(26:02):
Um, I love, I love agaves that come from that
species. Um, so, yeah, I mean, I was. I'm with you
with all you guys. It's one of my favorites. Um,
that cacao. That cacao dust note came on the back
end. Really rounds it off, compliments it very
well. Um, I think too, is actually one of my
favorite Mezcal's. One from, uh, like the
(26:24):
aesthetic, the way it looks. It's this beautiful
small. Like they're one of the smaller agaves you
can get from, uh, one of the smaller agave species
out there. Um, take 15 years to mature. But
they're like, very symmetrical and, ah, from a
design perspective, I love symmetry. And so when
you look at those things in Person. They're just
really, really cool to look at. Uh, and they also
just make really awesome mezcal. Cool.
>>
Well, our SIPs rating here for the 10 year tabala
out of the lost Explorer kit is going to be four.
That's classified. I really like sipping, uh,
this, you know, again, uh, today. And, uh, this is
definitely something I would go back to. Uh, it
just rings a whole lot of bells and I love the
complexity of this. So my warm up process, you
(27:11):
know, for today is I was like, uh, you know, I
want to eat before we actually, you know, record
anything. And so I was like, what? I need to have
some chips and, you know, queso. And, uh, so we're
in Nashville, Tennessee, and I went to one of my
favorite places here in town. Has been around
forever, which is San Antonio Taco company and
(27:32):
they make the funkiest style of queso you could
possibly imagine. It's not your traditional, you
know, queso. It's like halfway between, you know,
Kraft cheese, uh, melted Rotel, and, uh, and real
queso. So, uh, I'm sure there's a food product,
not really cheese involved, uh, in their queso.
(27:53):
But I don't know what it is, but I just, I love
the texture and the flavor of it. And so, um, I. I
don't know, would you guys consider that. Would
that help my palate or just pollutes everything
and I'm just completely helpless, you know,
because I chose that as my warmup?
>> Moss (28:07):
Uh, I don't know if there's any helping your
palate, Mike.
>>
Well, I thought you were going to say that as a,
as a blanket statement, boss. I just kind of left
a hanging curveball just like right there. So you
can knock it out of the park, you know. But, uh,
do you have any, like, hey, I'm going to sit down
and enjoy some, you know, Mezcal? Uh, ne. Is there
like a warm up product that you're like, you know,
I need to eat this to really enjoy, you know,
(28:34):
Mezcal?
>> Good ol’ Boy Benjamin (28:36):
Probably not. Satco cheese dip. That's probably
not on that list.
>>
How about it, Jason? I'm sure you got one.
>> Speaker D (28:45):
Um, I mean, my honest answer, serious answer, is
orange. Orange rinds.
>>
Oh, wow.
>> Speaker D (28:51):
Um, yeah, like, ah, orange slices and Mezcal go
very, very well together. Actually, my favorite
way of drinking Mezcal is with orange soda. So
unless it's like a really baller Mezcal that I
want to, you know, savor, if I'm just getting, you
know, a standard store bought espadine that's not.
Not Too crazy. Uh, I'll mix that with, like, some
orange. Orange big shot or some orange Fanta. Uh,
(29:12):
it's my. It's my favorite way to drink mezcal, I'm
not gonna lie.
>> Moss (29:14):
Huh.
>>
So do you keep those things on hand, you know, on
a regular basis at the bar? Just for you. It's
like, do you have a small sign above it? Jason's
don't touch.
>> Speaker D (29:24):
When we first opened, uh, I put a shot and beer on
the barrel proof menu that we called the late
siesta.
>>
We'll be right back. Hey, welcome back to this
episode of Sip Suds and Smokes. Today it is a sips
episode. We are going over a aged agave, uh, pena
kit from Lost Explorer. So each of these, uh,
(29:55):
mezcals have been made with an agave and they've
declared the age of the pena, um, in this kit. So,
uh, we've gone through the 8 and the 10, and we
have learned, uh, right before the break is that
Jason uses orange wedges to pair really well, uh,
with mezcal. Uh, so I don't have any oranges,
(30:16):
like, right on him. Actually, I do over at the wet
bar. So, yeah, I made, uh, negronis last night. So
I'll, I'll go grab an orange wedge while, uh,
Benjamin is going to introduce the 12 year old,
uh, product in here.
>> Good ol’ Boy Benjamin (30:30):
Brings us to the last age, um, declared pina
product, which is the 12 year Salmiana, uh, also
from Sam Pablo Huite line Oaxaca. It was distilled
twice, uh, same maestro, um, as the other, uh, two
agaves that we've been over, uh, Fortuna Ramos.
(30:53):
Uh, so all these were from the same region,
distilled and blended by the same process. And
maestro, that gave us some direct comparison. If
we had to change up the exercise, um, would be to
have the exact same variety of agave at different
ages. Right? So, so not three different
expressions of agave, but one agave at three
different steps of that growing process. Agave
(31:16):
semiana is mostly found in central Mexico. It's
originally from the highlands and Coahuila,
Durango and St. Louis Potosi, but is now
cultivated in warm climates across the globe. This
agave is often used in modern landscaping, so must
be a cool looking agave. But, uh, it also can be
used to produce some very unique mezcal. Uh, it's
(31:37):
also known as the Green Giant for its large size,
and it can take up to 25 years to reach maturity.
Also known as McGay Verde in San Luis Potosi and
potentially other regions of Mexico.
>>
I like a fence you can chew on.
>> Good ol’ Boy Benjamin (31:53):
Uh, mezcal made with, uh, McGay Pokero in Oaxaca
was previously classified by the CRM as Agave
Samiana. Uh, this classification has changed. And
now McGay Pokero from Oaxaca is classified as
agave atroverans.
>>
M. Okay. I wonder how many meetings they had to do
that. Anyway, here's some of my tasting notes
about this, uh, 12 year Samiana. Um, you know, the
first thing I wrote down when I was smelling this
was spicy kumquats. Like, somebody had like
thrown, you know, black pepper all up, uh, you
know, in a bunch of kumquats that had just been
(32:30):
maybe, maybe freshly crushed in a bowl. That was
what it reminded me of. Uh, some of the tasting
notes are cucumber and pepper. Definitely both of
those I thought were right, you know, at the front
end of this. Um, if you had probably handed this
to me in a blind, I would have said this is a
really bad London dry gin. Um, because the pepper
(32:54):
in it is so pronounced in. The sugars are very
much what you would have in some gins. Um, but
it's very aromatic, uh, as well. Um, you can smell
this from like 6ft away. It was like a sneak up
squad. Like there was, you know, something
attacking my palate from every single direction. I
was just like, there's like no hiding place, you
(33:14):
know, for this on your palette. So, um, I put this
in the. My third ranking out of these four.
Benjamin, what'd you think of this?
>> Good ol’ Boy Benjamin (33:25):
Yeah, same thing, man. So this thing is a ride,
right? Like, ah, it definitely starts with those,
like, real nice, uh, like aloe, like fleshy fruit
notes kind of on the nose. Um, I definitely got
like, um, like fresh orange, uh, you know, to
Jason's point for the pairing there, um, and then
(33:47):
some overripe citrus. And I think that you're spot
on me. I picked up some like, really cool, subtle
pineiness, uh, on this. The, the pepper aspect is
a little bit more floral, kind of like pink
peppercorns for me. But the. From the first sip,
uh, of this thing, like, you kind of get the nose
start to make sense. And then all of these little,
(34:08):
you know, uh, pings of these little, like spice
notes kind of start to happen. And it has this
kind of cool, flinty, kind of stony finish that,
that lingers. It kind of hangs with you, which I
think is, um, a great, uh, way to wrap up the, the
experience in this.
>>
Cool. Uh, so we're only gonna have time for one
more person on this one real Quick. So, Jason,
what do you think about, uh, this, um, this 12
year, um,
>> Speaker D (34:39):
this one was my, uh, my least favorite of the
line. Um, I just felt it came. It felt a little
flat for me. Um, it was a little more mineral and,
like, chalky than usual. And it didn't have some
of those delicate flavors that I typically look
for in Mezcal. And it wasn't bad by any stretch,
but, you know, the four that we got, this was.
This, um, is the one that wasn't doing. Wasn't.
Wasn't knocking it out of the park for me.
>>
Our rating, uh, for the 12 year Salmiana in the
Lost Explorer kit is going to be a three.
Interesting. So Moss is going to tell us about the
tequila that's in here. I'm going to let him
review that, and then that'll kind of wrap up our
discussion for the kit itself.
>> Moss (35:18):
Sure. Yeah. So, uh, Lost Explorer was actually
kind enough to include their tequila for us to
try. So hope you guys are ready. Um, this is going
to be different than the other three that we just
had. And, uh, it's declared as tequila, being that
it's only made from blue Weber agave, which I know
isn't the most exciting thing, but just hold on a
second. We're gonna try it. Um, so when blanco
(35:40):
means it's aged less than two years. And, uh, the
difference between, uh, hoven and blanco is that
blanco can be aged up to one month. So. And it's.
It's usually referred to as resting. Um, and this
product, uh, does not contain any additives like
sugars or colors or anything, which is bonkers.
>> Good ol’ Boy Benjamin (35:58):
Yes.
>> Moss (36:00):
Welcome to the American market of tequila. Uh,
and, uh, so the maestro on this one was Enrique,
uh, de Colsa. So let's talk about it.
>>
What do you think about it, Moss?
>> Moss (36:10):
I thought it was great. Um, you know, one of the
things that's tricky about, uh, you know, what I
just said about the American market of tequilas is
a lot of the times you try a tequila blanco and
you immediately taste vanilla or oak. And if you
taste that, that's a bad sign. That means there's
those sugars and additives we were just talking
(36:31):
about. And this doesn't have that. I think it's a
really clean, uh, I think it's a really clean and,
uh, appropriate, um, idea of what a blanco tequila
should be.
>>
Our SIPs rating for the blanco tequila and the
Lost Explorer Agave kit is going to be a four.
That's classified. Uh, we only have about 30
seconds remaining. I want, uh, Jason, what do you
think about this kid? Did you like the age
statement? Did you think it added something to
the, to the mix of these products?
>> Speaker D (37:00):
Yeah, I thought it was really cool. Uh, but I
also, I agree with Benjamin that I think, um, this
is a great, it's a great experiment. It's a great
way, uh, to show the impact of age, um, and how it
affects a product. Uh, but I think a better
representation of would have been to do like 8, do
like an 8 year espadine versus a 10 year espadine
versus a 12 year espadine. Um, that would have
(37:23):
been a little bit more, uh, a little more
intentional, I think. But I thought it was a
really cool, really cool experiment regardless.
>>
Benjamin, do you think that if producers put this
age statement of the penis on their products, do
you think that would translate into some value add
for the consumer in general?
>> Good ol’ Boy Benjamin (37:40):
Absolutely. You know, I think with the world of
bottle shares and all those kind of things.
>>
Cool. Well, that concludes, uh, our episode for
today. You should, if you have a chance to ever
taste this kit, might be on a back bar, you know,
at a, at a, at a restaurant. Um, you know, should,
uh, definitely avail yourself. I thought it was
very educational. Um, and, um, you know, got
thinking about, you know, the age of everything as
(38:07):
well. So I want to thank everybody for being here.
Um, thank you for joining us. Good boy Moss.
>> Moss (38:13):
Yeah, this was great. Thanks for having me.
>>
Good old boy Benjamin. Thank you for joining us.
Good old boy Jason, who rolled his RS really well
all day. Thank you for joining us.
>> Moss (38:27):
Somebody had to do it for us.
>> Speaker D (38:29):
Yeah. Thanks for having me, guys. I always looking
for a reason to drink mezcal.
>>
Hey, if you're, uh, around Nashville, definitely,
uh, check out one of, uh, Jason's bar. Uh, one of
them is called Barrel Proof. He has a brand new
one. It is called Love's Alibi. Loves Alibi. I
knew I was gonna screw it up. So, hey, this is
good. A boy Mike asking you come back, join us for
another, uh, exciting episode and keep on sipping.
>> Announcer (38:54):
We hope you enjoyed this episode. If you're
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>> Speaker D (39:03):
Give it a little tappy, tap, tap, taparoo.
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(39:29):
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(39:50):
another episode and keep on sipping.
This has been a one tan hand production of Sips,
Suds and Smokes, a program devoted to the
(40:10):
appreciation of some of the finer slices of life
from the dude in the Basement Studios. Your host,
the Good Old Boys will see you all next time.
>>
It.
On the next episode of Sips, Suds and smokes.
>>
Today we're actually going to discuss agave
spirits like mezcal, tequila and satal. Um, you
know, we got this really super cool kit of agave
spirits from lost explorers that features agave
spirits at different ages. Not the spirits, but
the penas. The age of the, uh, agave plant itself
(00:26):
has not been much of the conversation until today.
>> Good ol’ Boy Benjamin (00:30):
So the agave spirits we'll be discussing are all
from the lost explorer along with the age of the
pena. Uh, so today we'll be going over, um, an
espadine mezcal. The, uh, pin was eight years,
tabala mezcal, 10, uh, year pena, uh, salmiana
mezcal at 12 years, and tequila blanco just to
(00:51):
round out the category.
>> Announcer (00:53):
We'll be right back after this break. Brought to
(01:18):
you almost live from the dude in the basement
studios. Why? Because that's where the good stuff
is. Sips, suds and smokes with your smokin host,
the good old boys. And now it's sippin time.
>> Speaker D (01:53):
Foreign.
>>
Welcome to this sips episode where everything good
in life is worth discussing. I'm your host today,
good old boy Mike. And with me is good old boy
Benjamin.
>> Good ol’ Boy Benjamin (02:09):
Howdy ho, neighbors.
>>
And we got two newbies today, Benjamin. So who do
you think is gonna.
>> Good ol’ Boy Benjamin (02:16):
When does the hazing commence?
>>
What? I. Probably in the first 15 seconds of the
episode.
>> Speaker D (02:21):
Perfect.
>>
Yes. Should we make it a chugging episode? You
have to like, you know, have two or three extra
sips, you know,
>> Speaker D (02:27):
if you guys are gonna lose.
>>
Oh, that's for sure. So we have good boy Jason
joining us.
>> Speaker D (02:34):
Hey, guys, how are we doing?
>>
Jason is a partner and owner of a couple of really
cool whiskey bars, as well as just everything
mezcal you could possibly imagine. Gonna be
leaning on him heavy to, uh, pronounce everything
correctly today. So, um, also joining us is good
old boy Moss.
>> Moss (02:55):
Hey, how's everybody doing?
>>
Excellent. Moss is the executive director of
Whisky House Nashville, a wonderful organization
that, uh, a lot of us are involved in. And if you
ever have the opportunity to be invited to join us
at Whisky House Nashville, please do so. But he is
a self proclaimed whiskey nut. Drinks whiskey all
during the day and then goes home and drinks
(03:19):
mezcal for another two hours.
>> Moss (03:22):
That is, uh, it is a hobby for me, not work
related. So I'm gonna mess up a lot of words
today, but we'll do the best that I can.
>>
Oh, yeah, I'm gonna hose that. So, uh, for sure.
Well, our sip segments are all about wine Gin,
whiskey, scotch. And today we're actually going to
discuss agave spirits like Mezcal, Tequila, and
Satal. Um, you know, we got this really super cool
kit of agave spirits from lost explorers that
(03:50):
features agave spirits at different ages. Not. Not
the. Not the spirits, but the penas. So there's
plenty of discussion of who is blending or even
the region where a particular agave spirit is
coming from. But the age of the agave, uh, plan
itself has not been much of the conversation until
today.
>> Good ol’ Boy Benjamin (04:13):
Yeah, I don't recall this approach of discussing
agave spirits coming up before. Uh, yet the age of
the plant itself has huge implications on the
flavor profile. Um, the cool thing is it does come
down to the choices that the hebador, using his co
op makes right there in the field. So the agave
spirits we'll be discussing are all from the lost
explorer, along with the age of the pena. So today
(04:35):
we'll be going over, um, an espadine mezcal. Uh,
the pinion was eight years, uh, tabala mezcal, uh,
ten year pena, uh, salmiana mezcal at 12 years,
and tequila Blanco, just to round out the
category.
>> Speaker D (04:53):
Yeah, we're gonna. With that, we're gonna go over,
you know, these various agave ages and talk about
our opinions, which are obviously the most
valuable things you could possibly hear right now.
Uh, and then we'll be giving them, uh, sips
ratings. Sip Suds and Smokes rating one through
(05:14):
five, with five being the best, including some,
uh, signature sounds in the background. Uh, so if
it's really good, if it's a four, for example, uh,
it's something we'll keep to ourselves. Keep it a
secret or another one for us.
>>
That's classified.
>> Moss (05:34):
Well, uh, if you're an agave newbie or maybe just
can't roll those R's well enough to order a Paloma
correctly. Don't, uh, worry about it. We got you
covered on this Agave 101 episode where all of the
agave speak will be decoded. Uh, just search for
sip suds, Agave 101. And that episode should pop
right up or follow the link on our show notes.
>> Good ol’ Boy Benjamin (05:55):
Yeah. And, um, to take this a step further, we
decided to make it a bit more interesting. Uh, and
we tasted through all of these spirits blind. Um,
although we are going to discuss them in order of
age, youngest to oldest.
>>
Yeah, gave. Not. Not the host. Right. That would
be good.
>> Good ol’ Boy Benjamin (06:13):
That's a different show.
>>
Yeah, it's a completely different twist on it. So
that's for Sure.
>> Speaker D (06:19):
I think Mike wanted me to go first with this
blind, uh, just so I could, you know, show you
guys how to roll your R's and pronounce these
words. Uh, before. Before, uh, we dip into the
first one. A quick little recap. Um, agave
distillates. Mezcal so tall, Baconora, Uh, tequila
distillato. They all come from agave. Has, uh, to
come from agave. Um, unlike, you know, Don Julio,
(06:39):
whatever they're doing with their stuff over
there, Agave takes, you know, up anywhere between
7 and 35 years to mature. Uh, there's over 250
times kinds of agave and all used for different
reasons. Uh, and some of these communities,
they've been using them, um, as part of their
daily life for a very long time. One of my
(07:00):
favorite stories is that, uh, quiche is commonly
placed around, uh, farms as a natural fence
because it grows really tall and skinny. And then
in front of that, they'll plant madrequiche, uh,
which is a shorter and wider one, so it creates a
natural barrier from predators to disturb their
farms.
>>
Um, I don't think that was stopped by neighbors.
Yeah, yeah, the. The dogs, you know, from my
neighbors would just look at that and go, cool.
We're just gonna. We're just gonna find our way
through that as well. You can still hear us on the
other side, right? Yeah.
>> Speaker D (07:31):
Uh, so it's all. It's always about the agave, um,
and they all mature differently, different paces.
Espadine, uh, is the most common. It's about 90%
of mezcal production. It takes between six and
eight years to reach maturity. And then some of
the older ones, you have Americano or MexicoNo.
Those take 25, 30 years to M. Mature, and they
grow up to be the s. Uh, a small bus. Uh, it's
(07:52):
pretty wild how long it takes for these to do. And
the closest thing to my knowledge, um, that can be
used for distilled spirits is probably a
pineapple, because those take about three to five
years to mature. But it's the only other spirit
product that, uh, you have to wait, at minimum,
seven years to harvest to get a product.
Everything else, grapes, grains, they all can be
(08:14):
done within a year. So, uh, it's pretty unique.
With mezcal and tequila and agave distillates, you
have to wait a very long time before you can
actually see the fruits of their labor.
>>
Cool. So, uh, you were going to talk about, uh,
humidors, you know, as well, and I wanted to tell
you the name of my favorite humidor is Three
Finger Hector. So, you know, he was sharpening his
koa and doing like, you know, like 14 other things
(08:47):
at the same time. And so there you go.
>> Speaker D (08:52):
Yeah. Have you. Have anyone. Has anyone been down
to Mexico before and harvested in agave?
>> Moss (08:58):
I have not.
>> Speaker D (08:59):
It's brutal.
>>
Texas, really? Yes. I have seen the process in
Texas with yes at all.
>> Speaker D (09:06):
I've done it. I've done it a few times. I've done,
uh, uh, Weber blue agave. You don't think the one
used for tequila. Um, and it took me like 30
minutes to get halfway through. But those humidors
down there, uh, they can get. They can knock out
one in five minutes. And it's just insane. The
back muscles on those guys are ridiculous.
>> Moss (09:27):
And they're still out there just with like, like,
uh, um, not even hatchets, but, um.
>> Speaker D (09:34):
It's a koa.
>>
Yeah, right. Yeah.
>> Speaker D (09:36):
It's like a thin. It's almost like a shovel. It
looks like it's just like a spherical blade. And
they're sharpening them every like five or six
strokes.
>>
They.
>> Speaker D (09:44):
They pull out a little rock out of their pockets
and they sharpen them right there in the field.
And those guys can take down a 60 kilo agave in a
matter of minutes. It's insane to watch them work.
>> Moss (09:55):
How crazy is that? Uh, that's cool.
>>
And still not even, you know, uh, mechanized, even
after. This is a process that has been going on
for decades, you know, that they have not really.
They have modernized some of the production
techniques, you know, uh, for cooking the pena,
for, uh, you know, kind of breaking down, um, the
(10:19):
pena itself. But as far as what goes out and what
goes on out in the harvest itself, it's not really
a lot of, you know, mechanization, you know, to
that about the only mechanized process is actually
like lifting the pena, um, up off of the. Off of
the ground and putting it into the truck.
Sometimes they'll use a hydraulic lift to do that
(10:41):
now, but as far as everything else, you know, uh,
it's. It's all still done by hand.
>> Moss (10:47):
Yeah.
>>
Especially or Three Finger Hector.
>> Speaker D (10:51):
Yeah.
>>
Hey, we'll be right back after this break. Hey,
welcome back to this episode of SIP, Suds and
Smokes. On today's SIPs episode, we are going
through a kid from Lost Explorer. This is the
agave age episode. Um, so they have this kit where
(11:15):
they have, ah, different products, um, that
they've made with penyas that are actually, uh,
they have air age declared the penas, um, on these
products. So, um, it's kind of like, the only time
I've ever seen anybody kind of put out this kit
and just kind of having a conversation, you know,
(11:36):
about is the age of the pena really, you know,
make a big difference to the average consumer, you
know, itself. So, uh, Jason was giving us some
background and he's going to introduce the first
product for us.
>> Announcer (11:48):
Yeah.
>> Speaker D (11:49):
And to your point, I don't. I've been following
mezcal and agave distillates for a very long time.
And it's always been something that we've talked
about, but I've never seen anyone roll out a, uh,
package similar to Lost Explorer. So it's really
cool that they put in the energy into that to see,
uh, to see if people are interested in the
different ages and how it impacts the, uh, plant.
So, um, we're gonna dive into the first one. It's
(12:10):
an eight year espadine from San Pablo, Uischapec,
Oaxaca. It's like an hour and two hours south of
Waka Central.
>>
Well, that sucks. He really, he just nailed that.
I mean, he's just like, you know, just buzz right
through it like a buzz saw.
>> Moss (12:22):
Ah.
>>
Like, you know, it's like breathing to him.
>> Speaker D (12:25):
Unfortunately. Unfortunately, uh, I was a
neuroscience student and my best grades in college
were in foreign language in Spanish.
>>
Well, let's just bring. That's just bragging now.
I mean, you know, we're just gonna make fun of you
the rest of the episode. Yeah. You know, so,
Benjamin, not even remotely close to saying happy,
I am going to be dead last. I only speak like two
languages, Redneck and English. Moss.
>> Moss (12:51):
Lucky for you, I understand both of those.
>>
I was just gonna say Moss can fake his way
through, you know, most of this. So, you know, I'm
sorry, you were telling us all about this
espadine.
>> Speaker D (13:01):
No, it's cool. Uh, yeah, so it's espadine, uh,
which again is like 80 to 90% of all mezcal
production from Mexico is all aspedine. It's the
easiest one to grow. It's the hardiest one. It's
most resistant to parasites and, uh, droughts and
such. Um, uh, so it's a Hoban. It's unaged. It's
actually, uh, pretty uncommon to find, uh, age
mezcal. Um, it wasn't something that was done way
(13:24):
back in the day unless it was for transport. So if
it was aged, then it was kind of by accident, not
intentionally. So you don't see a lot of age
mescals out there in general. For that reason. Um,
it might be Blended together. Uh, but it would be.
Obviously it'll be blended in like metal or it'll
be blended in plastic or a little. They'll let it
sit in like a cypress fermentation tank or cypress
(13:44):
wood tank. Uh, but it's unlikely that they, they
intentionally age stuff. Um, I think there's only
a few brands out there that have, uh, age Mezcals,
with Elegal being the most, uh, the most prominent
of them. Um, and it's an artisanal Mezcal, which
just means that they don't cut any corners to use
industrialization. Uh, there's industrial,
(14:04):
there's, uh, artisanal and there's ancestral. Uh,
there's not many producers that do ancestral. Um,
but artisanal is what you'll find from most
producers nowadays just means they're uh, not
harvesting with machinery. It means that it is,
uh, not using commercial. Sorry, my dog's in the
(14:25):
background squeezing, playing with toy. I
apologize if you guys can hear that. But it just
means they're not using, um, commercial influence
on the product to try and preserve it for what it
is. Uh, and this bottle was made by Maestro
Fortino Ramos. I'm excited to taste it again.
>>
Cool. Well, I'll go first. Uh, so again, this is
eight year espadine. Um, you know, uh, some of
the. I thought it was kind of floral, almost like
a whole bunch of daisies, you know, kind of on the
nose. Um, it actually tasted like eating a bouquet
of flowers. Super squeaky clean. Um, and, um, you
(15:01):
know, I just. It was one of those things when I
talk about Japanese whiskey. I always tell
everybody. There's a word that I always use with
almost every single Japanese whiskey. And that's
the word elegant. And that's what I found myself
using that same word, you know, with this, uh,
with this espadine, you know, mezcal. It's very
elegant, has a little bit of, kind of melon on the
(15:23):
finish. Um, you know, this was actually my
favorite product. Uh, this is my number one, you
know, ranked product out of this flight. So, um,
there you have it. Uh, how about Benjamin?
>> Good ol’ Boy Benjamin (15:36):
I think that the true, you know, um, terroir that,
that really divides and um, really highlights
every one of the products that we're tasting to
make it, um, so individualistic, so, um, special.
Makes it hard to really kind of rate them. Right?
(15:57):
Because I just enjoy what's happening. Um, but
very similar, man. I think that this thing has
just like, uh, this really cool, uh, overripe kind
of tropical fruits to it. Um, and then like, ah,
some of that like, subtle like minerality, uh, on
the finish for me, but really, really hard to
(16:18):
really kind of split hairs on these, uh, because I
just find myself enjoying them so much.
>>
How about it, Moss? What do you think about this,
uh, eight year espadine?
>> Moss (16:30):
You know, I tend to agree with Benjamin, uh, on,
on the way he views spirits a lot. I, I don't. A
lot of the times it's difficult for me to, you
know, rank things because I just find the
interesting little nuances and everything just
different, not better or worse. But you know, if
you're gonna try and be subjective and pick some
(16:51):
stuff out. I actually ranked this one number two.
So this was my second favorite out of them. I
thought. I think it's really, really nice. Like
it's, it's got um, I believe you just said this,
but some tropical fruit on it and um, it's, it's
really easy drinking too. You could, you could sip
on this all day and uh, and um, you, you'd feel it
before you realize you were drinking too much for
(17:12):
sure.
>> Announcer (17:13):
Cool.
>>
Excellent. Well, Jason, what do you think of this?
>> Speaker D (17:17):
Uh, I gave this one a, uh, three. It's my, my
third favorite of the lineup. Uh, but I kind of
agree with Moss's ethos about, uh, whenever I
taste spirits, uh, if I don't like something, it's
not that it's not good and I just want to know why
I don't like it and I like how different
everything is. Uh, for me, while it wasn't my
favorite of this line, uh, I, I love that it was
(17:41):
so fruitforward because I think oftentimes people
get into this, this mindset that Mezcal is just
smoky tequila and it's so much more than that.
>> Moss (17:50):
Mhm.
>>
Oh, this is so far away from that I can't even
begin to tell you.
>> Speaker D (17:54):
Yeah, yeah, it's a, it's such a great
representation of what Mezcal can be. And when you
give someone a mezcal that has like elements of
tropical fruit, because that's exactly what I got
off of this also, um, it starts to change, you
know, their perception of what Mezcal actually is.
Uh, so why it wasn't my favorite of this, this
lineup, uh, I was still really impressed with it
(18:15):
and I loved the depth it had to it.
>>
Well, daisies could be a tropical fruit. But you
know, I think, you know, part of what I found is
we all picked up on very, you know, common light,
you know, floral, um, you know, components fruits
and floral, um, you know, kind of thing going on.
You know, I don't know that I have a declared
varietal of mezcal, that I just. Absolutely
(18:41):
everyone, you know, every one of this variety of
mezcal, I, I love them all. Aspedine is probably
going to be, you know, up there, uh, for sure, um,
because I just find them all to be. This is so
representative, I think, of really good espadine
in general. So, um, well, our, uh, rating, uh, for
(19:04):
the eight, uh, year espadine out of the Lost
explorer kit is going to be a three. Interesting.
So, uh, off we go into our discussion and, uh, I'm
looking forward to, uh, talking about the rest of
this. And, um, maybe after we come back from this
(19:24):
break, I'll tell you guys what was my warm up, uh,
activity for, uh, this episode today. I don't
know. You may. You'll go, man, I should have
thought about that. Or you'll go. Well, that
doesn't help. Just pollute your palate. Mike.
We'll be right back after this break. Hey, welcome
(19:48):
back to this episode of SIP, Suds and Smokes
Today. This is a SIPs episode where we're talking
about the Lost Explorer aged agave kit. And this
is a really, uh, interesting, very unique kit. It
actually has the age of the penas, um, that is in
each of these bottles. And so we're having this
(20:08):
discussion today. This, you know, does the age of
the pinion really play into, you know, the, uh,
mezcal itself? Uh, this is usually some
information that's not available to the consumer.
And Lost Explorers has shared some of their
production process, you know, with us in this kit.
So we just went through the eight, uh, year
(20:29):
espadine. And next up, Moss is going to introduce
us to the ten year agave tabala in this.
>> Moss (20:37):
Yeah, thanks, Mike. So I'm gonna move us right
along. Get this 10, uh, year agave tabala going
along. So this one's also from San Pablo Ichtepec,
uh, in Oaxaca, it was distilled twice. And the,
uh, maestros fortino, uh, ramos. So maguey tobala
is becoming increasingly rare in some regions. And
unlike most other mague, tabala doesn't produce
(20:59):
igueos, uh, which are like the shoots or little
pups that sprout around the main plant once it's
matured. Uh, so for this reason, tabala can only
grow from a seed. And the difference in sunlight
is amplified over 12 to 15 years it takes for the
plants to reach maturity. Uh, and those two
different types of tabala have a noticeably
(21:21):
different character and taste for sure.
>>
Well, I'll keep with, uh, going first. So the, uh,
ten year tabala, you know, um, I got like, almost
like ferns, like super sweet firms, um, you know,
kind of coming off this, um, that was, I don't
know that ferns always have an aroma, but in this
case, for whatever reason, that was just kind of
what I wrote down. Um, you know, taste
(21:48):
characteristics are kind of sweet melons, you
know, some very strong pepper, super squeen, uh,
clean, clean, squeaky finish. Uh, once again, so
this wound up as my number two ranked product out
of this flight of four. So, uh, what'd you think
of this, Benjamin?
>> Speaker D (22:09):
Yeah.
>> Good ol’ Boy Benjamin (22:10):
Uh, so the, the tabala just m. Kind of like that
nice floral fresh melon all over the nose of this
thing. Uh, but then on the back end of it, um, you
were talking about ferns. I definitely pick up
that like, vegetable note. It was almost, um,
like, kind of like in between like aloe and
eucalyptus for me. Right. It had almost kind of
(22:32):
like a, A, um, minty kind of, you know, fresh
tingle to it.
>>
Definitely on the aroma.
>> Good ol’ Boy Benjamin (22:39):
Yeah.
>>
Yeah.
>> Good ol’ Boy Benjamin (22:41):
Um, so like, uh, it's one of those things like
this is, um, um, almost something I want to put in
a spray bottle and like spritz in the living room
if company was coming over.
>>
Are you, Is that a, uh, is that a. A marital
technique that you just. That you want to give up
to our audience, you know, Because I have a
feeling I got like this, you know, dude walking
around the trailer, you know, spraying this crap
all over his, you know, a 20 year old couch and
his woman going, get out. Just get out right now.
(23:14):
Take your dog and get out.
>> Good ol’ Boy Benjamin (23:17):
Uh, I, you know, uh, they're her dogs too, right?
So hard to kick us all out, Mama.
>>
He's doing it again. Yeah.
>> Good ol’ Boy Benjamin (23:28):
You know, and fortunate, uh, my, my trailer days
are behind me, Mike. So again, yeah, uh, though,
though, thank you for reminding me of my roots,
brother. You know, well, you know, I'll keep it
real, but somewhere, right? And here I am on sips
talking about agave. Who'd have thunk it? And I
thought I was the fancy one of my family because I
(23:49):
knew what crudite was. You know what I mean? Hey,
look at me now, Mom. Yeah, ain't that like,
stupid?
>>
Ain't that just like chili without a spoon?
>> Good ol’ Boy Benjamin (24:01):
Um, but yeah, man, also cool that like, um, you
know, the tabala is the one that, um, is a little
bit of an outlier, uh, in, in the, the agave, um,
world with it, with it having to Be seeded. Right.
So, like, the intentionality that it takes to have
(24:22):
to go out and actually plant this particular
agave, um, for its cultivation purposes, and then,
you know, man, waiting 12 to 15 years, you know,
to break it down and be able to kind of trap it in
a bottle, um, I think is what, um, makes these
spirits, um, you know, probably that. That cool
(24:44):
expression of, you know, the culture that they
come from.
>>
Cool moss. How about it?
>> Moss (24:50):
Well, um, you know, I'm actually sipping on it
right now.
>>
And, And I'm.
>> Moss (24:54):
I am getting a lot of that. The nose is just like.
You open one of those mixed fruit, uh, you know,
bins that you get by. You know, watermelon,
cantaloupe, all that stuff in there. Um, I'm
getting something interesting on the finish,
though. Uh, I don't know if anybody else
>> Good ol’ Boy Benjamin (25:10):
would agree with me.
>> Moss (25:10):
I'm getting kind of a little cocoa on the finish,
a little bit of richness there, and I really,
really enjoy that a lot. So I ranked this my
number one. This was my favorite one. Um, and I
just, I really like the complexity both going, you
know, when you're looking at the difference from
the nose to the taste, but also just the start to
the finish on the, On. On the, on the taste as
(25:31):
well alone.
>>
Yeah. Almost like a powdered cocoa.
>> Moss (25:35):
Yeah, I really, really like this one a lot. This
is fantastic.
>>
Jason, how about it?
>> Speaker D (25:40):
No, I agree with Moss. Um, uh, I think, like,
cacao and, uh, chocolate is like one of my
favorite tasting notes, uh, to find in Mezcal,
besides tropical fruit. And this one was pretty
tough. I was going back and forth on whether or
not it was, uh, it was my, my favorite or second
favorite because I love Toba love. I kind of knew
immediately that it was, it was from that
varietal, that, that species of potato, uh, rum.
(26:02):
Um, I love, I love agaves that come from that
species. Um, so, yeah, I mean, I was. I'm with you
with all you guys. It's one of my favorites. Um,
that cacao. That cacao dust note came on the back
end. Really rounds it off, compliments it very
well. Um, I think too, is actually one of my
favorite Mezcal's. One from, uh, like the
(26:24):
aesthetic, the way it looks. It's this beautiful
small. Like they're one of the smaller agaves you
can get from, uh, one of the smaller agave species
out there. Um, take 15 years to mature. But
they're like, very symmetrical and, ah, from a
design perspective, I love symmetry. And so when
you look at those things in Person. They're just
really, really cool to look at. Uh, and they also
just make really awesome mezcal. Cool.
>>
Well, our SIPs rating here for the 10 year tabala
out of the lost Explorer kit is going to be four.
That's classified. I really like sipping, uh,
this, you know, again, uh, today. And, uh, this is
definitely something I would go back to. Uh, it
just rings a whole lot of bells and I love the
complexity of this. So my warm up process, you
(27:11):
know, for today is I was like, uh, you know, I
want to eat before we actually, you know, record
anything. And so I was like, what? I need to have
some chips and, you know, queso. And, uh, so we're
in Nashville, Tennessee, and I went to one of my
favorite places here in town. Has been around
forever, which is San Antonio Taco company and
(27:32):
they make the funkiest style of queso you could
possibly imagine. It's not your traditional, you
know, queso. It's like halfway between, you know,
Kraft cheese, uh, melted Rotel, and, uh, and real
queso. So, uh, I'm sure there's a food product,
not really cheese involved, uh, in their queso.
(27:53):
But I don't know what it is, but I just, I love
the texture and the flavor of it. And so, um, I. I
don't know, would you guys consider that. Would
that help my palate or just pollutes everything
and I'm just completely helpless, you know,
because I chose that as my warmup?
>> Moss (28:07):
Uh, I don't know if there's any helping your
palate, Mike.
>>
Well, I thought you were going to say that as a,
as a blanket statement, boss. I just kind of left
a hanging curveball just like right there. So you
can knock it out of the park, you know. But, uh,
do you have any, like, hey, I'm going to sit down
and enjoy some, you know, Mezcal? Uh, ne. Is there
like a warm up product that you're like, you know,
I need to eat this to really enjoy, you know,
(28:34):
Mezcal?
>> Good ol’ Boy Benjamin (28:36):
Probably not. Satco cheese dip. That's probably
not on that list.
>>
How about it, Jason? I'm sure you got one.
>> Speaker D (28:45):
Um, I mean, my honest answer, serious answer, is
orange. Orange rinds.
>>
Oh, wow.
>> Speaker D (28:51):
Um, yeah, like, ah, orange slices and Mezcal go
very, very well together. Actually, my favorite
way of drinking Mezcal is with orange soda. So
unless it's like a really baller Mezcal that I
want to, you know, savor, if I'm just getting, you
know, a standard store bought espadine that's not.
Not Too crazy. Uh, I'll mix that with, like, some
orange. Orange big shot or some orange Fanta. Uh,
(29:12):
it's my. It's my favorite way to drink mezcal, I'm
not gonna lie.
>> Moss (29:14):
Huh.
>>
So do you keep those things on hand, you know, on
a regular basis at the bar? Just for you. It's
like, do you have a small sign above it? Jason's
don't touch.
>> Speaker D (29:24):
When we first opened, uh, I put a shot and beer on
the barrel proof menu that we called the late
siesta.
>>
We'll be right back. Hey, welcome back to this
episode of Sip Suds and Smokes. Today it is a sips
episode. We are going over a aged agave, uh, pena
kit from Lost Explorer. So each of these, uh,
(29:55):
mezcals have been made with an agave and they've
declared the age of the pena, um, in this kit. So,
uh, we've gone through the 8 and the 10, and we
have learned, uh, right before the break is that
Jason uses orange wedges to pair really well, uh,
with mezcal. Uh, so I don't have any oranges,
(30:16):
like, right on him. Actually, I do over at the wet
bar. So, yeah, I made, uh, negronis last night. So
I'll, I'll go grab an orange wedge while, uh,
Benjamin is going to introduce the 12 year old,
uh, product in here.
>> Good ol’ Boy Benjamin (30:30):
Brings us to the last age, um, declared pina
product, which is the 12 year Salmiana, uh, also
from Sam Pablo Huite line Oaxaca. It was distilled
twice, uh, same maestro, um, as the other, uh, two
agaves that we've been over, uh, Fortuna Ramos.
(30:53):
Uh, so all these were from the same region,
distilled and blended by the same process. And
maestro, that gave us some direct comparison. If
we had to change up the exercise, um, would be to
have the exact same variety of agave at different
ages. Right? So, so not three different
expressions of agave, but one agave at three
different steps of that growing process. Agave
(31:16):
semiana is mostly found in central Mexico. It's
originally from the highlands and Coahuila,
Durango and St. Louis Potosi, but is now
cultivated in warm climates across the globe. This
agave is often used in modern landscaping, so must
be a cool looking agave. But, uh, it also can be
used to produce some very unique mezcal. Uh, it's
(31:37):
also known as the Green Giant for its large size,
and it can take up to 25 years to reach maturity.
Also known as McGay Verde in San Luis Potosi and
potentially other regions of Mexico.
>>
I like a fence you can chew on.
>> Good ol’ Boy Benjamin (31:53):
Uh, mezcal made with, uh, McGay Pokero in Oaxaca
was previously classified by the CRM as Agave
Samiana. Uh, this classification has changed. And
now McGay Pokero from Oaxaca is classified as
agave atroverans.
>>
M. Okay. I wonder how many meetings they had to do
that. Anyway, here's some of my tasting notes
about this, uh, 12 year Samiana. Um, you know, the
first thing I wrote down when I was smelling this
was spicy kumquats. Like, somebody had like
thrown, you know, black pepper all up, uh, you
know, in a bunch of kumquats that had just been
(32:30):
maybe, maybe freshly crushed in a bowl. That was
what it reminded me of. Uh, some of the tasting
notes are cucumber and pepper. Definitely both of
those I thought were right, you know, at the front
end of this. Um, if you had probably handed this
to me in a blind, I would have said this is a
really bad London dry gin. Um, because the pepper
(32:54):
in it is so pronounced in. The sugars are very
much what you would have in some gins. Um, but
it's very aromatic, uh, as well. Um, you can smell
this from like 6ft away. It was like a sneak up
squad. Like there was, you know, something
attacking my palate from every single direction. I
was just like, there's like no hiding place, you
(33:14):
know, for this on your palette. So, um, I put this
in the. My third ranking out of these four.
Benjamin, what'd you think of this?
>> Good ol’ Boy Benjamin (33:25):
Yeah, same thing, man. So this thing is a ride,
right? Like, ah, it definitely starts with those,
like, real nice, uh, like aloe, like fleshy fruit
notes kind of on the nose. Um, I definitely got
like, um, like fresh orange, uh, you know, to
Jason's point for the pairing there, um, and then
(33:47):
some overripe citrus. And I think that you're spot
on me. I picked up some like, really cool, subtle
pineiness, uh, on this. The, the pepper aspect is
a little bit more floral, kind of like pink
peppercorns for me. But the. From the first sip,
uh, of this thing, like, you kind of get the nose
start to make sense. And then all of these little,
(34:08):
you know, uh, pings of these little, like spice
notes kind of start to happen. And it has this
kind of cool, flinty, kind of stony finish that,
that lingers. It kind of hangs with you, which I
think is, um, a great, uh, way to wrap up the, the
experience in this.
>>
Cool. Uh, so we're only gonna have time for one
more person on this one real Quick. So, Jason,
what do you think about, uh, this, um, this 12
year, um,
>> Speaker D (34:39):
this one was my, uh, my least favorite of the
line. Um, I just felt it came. It felt a little
flat for me. Um, it was a little more mineral and,
like, chalky than usual. And it didn't have some
of those delicate flavors that I typically look
for in Mezcal. And it wasn't bad by any stretch,
but, you know, the four that we got, this was.
This, um, is the one that wasn't doing. Wasn't.
Wasn't knocking it out of the park for me.
>>
Our rating, uh, for the 12 year Salmiana in the
Lost Explorer kit is going to be a three.
Interesting. So Moss is going to tell us about the
tequila that's in here. I'm going to let him
review that, and then that'll kind of wrap up our
discussion for the kit itself.
>> Moss (35:18):
Sure. Yeah. So, uh, Lost Explorer was actually
kind enough to include their tequila for us to
try. So hope you guys are ready. Um, this is going
to be different than the other three that we just
had. And, uh, it's declared as tequila, being that
it's only made from blue Weber agave, which I know
isn't the most exciting thing, but just hold on a
second. We're gonna try it. Um, so when blanco
(35:40):
means it's aged less than two years. And, uh, the
difference between, uh, hoven and blanco is that
blanco can be aged up to one month. So. And it's.
It's usually referred to as resting. Um, and this
product, uh, does not contain any additives like
sugars or colors or anything, which is bonkers.
>> Good ol’ Boy Benjamin (35:58):
Yes.
>> Moss (36:00):
Welcome to the American market of tequila. Uh,
and, uh, so the maestro on this one was Enrique,
uh, de Colsa. So let's talk about it.
>>
What do you think about it, Moss?
>> Moss (36:10):
I thought it was great. Um, you know, one of the
things that's tricky about, uh, you know, what I
just said about the American market of tequilas is
a lot of the times you try a tequila blanco and
you immediately taste vanilla or oak. And if you
taste that, that's a bad sign. That means there's
those sugars and additives we were just talking
(36:31):
about. And this doesn't have that. I think it's a
really clean, uh, I think it's a really clean and,
uh, appropriate, um, idea of what a blanco tequila
should be.
>>
Our SIPs rating for the blanco tequila and the
Lost Explorer Agave kit is going to be a four.
That's classified. Uh, we only have about 30
seconds remaining. I want, uh, Jason, what do you
think about this kid? Did you like the age
statement? Did you think it added something to
the, to the mix of these products?
>> Speaker D (37:00):
Yeah, I thought it was really cool. Uh, but I
also, I agree with Benjamin that I think, um, this
is a great, it's a great experiment. It's a great
way, uh, to show the impact of age, um, and how it
affects a product. Uh, but I think a better
representation of would have been to do like 8, do
like an 8 year espadine versus a 10 year espadine
versus a 12 year espadine. Um, that would have
(37:23):
been a little bit more, uh, a little more
intentional, I think. But I thought it was a
really cool, really cool experiment regardless.
>>
Benjamin, do you think that if producers put this
age statement of the penis on their products, do
you think that would translate into some value add
for the consumer in general?
>> Good ol’ Boy Benjamin (37:40):
Absolutely. You know, I think with the world of
bottle shares and all those kind of things.
>>
Cool. Well, that concludes, uh, our episode for
today. You should, if you have a chance to ever
taste this kit, might be on a back bar, you know,
at a, at a, at a restaurant. Um, you know, should,
uh, definitely avail yourself. I thought it was
very educational. Um, and, um, you know, got
thinking about, you know, the age of everything as
(38:07):
well. So I want to thank everybody for being here.
Um, thank you for joining us. Good boy Moss.
>> Moss (38:13):
Yeah, this was great. Thanks for having me.
>>
Good old boy Benjamin. Thank you for joining us.
Good old boy Jason, who rolled his RS really well
all day. Thank you for joining us.
>> Moss (38:27):
Somebody had to do it for us.
>> Speaker D (38:29):
Yeah. Thanks for having me, guys. I always looking
for a reason to drink mezcal.
>>
Hey, if you're, uh, around Nashville, definitely,
uh, check out one of, uh, Jason's bar. Uh, one of
them is called Barrel Proof. He has a brand new
one. It is called Love's Alibi. Loves Alibi. I
knew I was gonna screw it up. So, hey, this is
good. A boy Mike asking you come back, join us for
another, uh, exciting episode and keep on sipping.
>> Announcer (38:54):
We hope you enjoyed this episode. If you're
listening to us online, do yourself a favor and
tap the subscribe button.
>> Speaker D (39:03):
Give it a little tappy, tap, tap, taparoo.
>> Announcer (39:06):
The easiest way to listen to our show is to ask
Siri, Alexa, Google, Uncle Larry, or whoever it is
that talks to you on your phone play podcast, sip,
suds and smokes. We love your feedback and you can
reach us at infoipsudsandsmokes.com our tasting
notes flow out on Twitter and Instagram with our
handle ipsudsandsmokes, and our Facebook page is
(39:29):
always buzzing with lots of news. You'll also be
able to interact with the thousands, millions and
millions of other fans on those social media
platforms. Do us a favor, take, um, the time to
rate this episode. If you're listening to us
online, that's a big help to us and we get to see
your feedback as well. Come back, join us for
(39:50):
another episode and keep on sipping.
This has been a one tan hand production of Sips,
Suds and Smokes, a program devoted to the
(40:10):
appreciation of some of the finer slices of life
from the dude in the Basement Studios. Your host,
the Good Old Boys will see you all next time.
>>
It.
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