About this episode
Tasting Notes: In this episode of the Dram Amateur Podcast, Jason welcomes back Adrian from Planet Mezcal after his recent trip to Oaxaca — the sacred ground of mezcal production. But this wasn’t just another influencer visit. Adrian spent time in remote palenques, talking directly with mezcaleros and documenting the realities of producing one of the world’s most traditional spirits.What he discovered goes far beyond smoky flavors and beautiful agave fields.From water shortages and government regulation to falling prices and generational traditions, Adrian’s documentary shines a light on the real challenges facing mezcal producers today. The conversation dives deep into what consumers rarely see — the work, the culture, and the struggle behind every bottle. If you’ve ever wondered what it’s like to taste mezcal straight from the still, meet the families behind it, or walk through a working palenque in Oaxaca… this episode takes you there.Pour yourself something good and join the journey.🌎 In This EpisodeJason and Adrian explore:🥃 Adrian’s recent trips to Oaxaca and Guadalajara🎥 The story behind his documentary “Mezcal en Peligro: Lo Que Nadie Está Comentando” (Mezcal in Danger)🌵 The realities of agave harvesting and traditional mezcal production💧 Why water scarcity is becoming a major issue for mezcaleros📉 How post-COVID oversupply and market forces are affecting producers🏛️ Government regulations and taxes impacting small palenques👨👩👦 Generational mezcal families and passing the craft to the next generation🍊 Why food in Oaxaca might ruin you for food back home🎟️ Adrian’s plans for a Planet Mezcal community event🎥 Adrian’s DocumentaryAdrian’s independently produced documentary highlights the human side of mezcal production.Rather than focusing only on romantic imagery of agave fields and traditional distillation, the film explores:• Financial pressures on small producers• Environmental challenges like water scarcity• Corruption and regulatory hurdles• Market forces affecting agave pricing• The cultural responsibility of preserving mezcal traditionsAnd perhaps most importantly, it captures the voices of mezcaleros themselves.🌵 The Reality of Making MezcalMany drinkers don’t realize the time and effort behind each bottle.A typical bottle may represent:• 10+ years for the agave plant to mature• Days of roasting agave in underground earthen ovens• Manual crushing using tahonas or traditional tools• Natural fermentation• Small-batch copper or clay pot distillationAdd aging in glass, export logistics, taxes, labeling, and distribution — and suddenly the price of mezcal starts to make a lot more sense.🔥 A Visit With a Mezcal LegendOne highlight of A
