Codigo 1530 Tequila’s master mixologist Collin De Laval is as pure hospitality as it comes. He has worked as a bartender in Houston, San Francisco, Chicago, and Portland. His deep roots in serving bar patrons is accompanied by a deep compassion for people in general. He continues to explore the world of agave and self improvement. As a power lifter, he also understands how to balance the lifestyle of ambassadorhood and his physical health. We chat punk rock, the new Codigo Ancestral Mezcal, parenting, and more.
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Ep 325 – Hector Amaya: Sotol is Growing and Moving
Hacienda de Chihuahua is the biggest Sotol producer in the world. They embrace cognac style elements of production and fermentation to deliver a very elegant result. But as the world of Sotol changes, what can be done for sustainability and continued growth of the category? Hector Amaya, commercial sales at Hacienda de Chihuahua, discusses the increased expansion of global sales, while detailing the popularity growth of Sotol in the United States. We chat basketball, travel, language, and more.
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Ep 324 – Jacob Jacquez: The World of Sotol is Changing
Jacob Jacquez is a 6th generation Sotolero in Janos Chihuahua. His family has been making Sotol for centuries and were the first to bring the delicious spirit to the US. His proper education and family history make him the one of the most knowledgable people in the world about the economics/sustainability on Sotol. Now with travel returning to normal, he’s able to share his Por Siempre Sotol with many others. Further, as Texas starts to produce a Sotol spirit, the conversation around DO’s and ownership of the spirit are becoming heated. We chat about colonizing, music, love, and what was once a flourishing industry of Sotol.
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Ep 323 – William Isler: Baijiu 101
Even though Baijiu is the most popular spirit, by volume consumed, in the world, Americans don’t really understand the category. Bill Isler, founder of Ming River Baijiu, took an interesting turn after studying in China for law. Setting out to work on business opportunities for folks coming into China, a shift into the hospitality industry came about. First starting as a volume bartender, a shift to focus on the tastier marks of Baijiu, led to a new bar project and the eventual creation of Ming River. This episode is a great deep dive into the category, where up is down, and left is right. The production details of Baijiu are…
