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Happy Hour #155: Yola Mezcal · Stuff Mom Never Told You

• 0:05
  Speaker 1: Hey, this is Anny and Samantha and.
• 0:06
  Speaker 2: Welcome to Steff. I've never told your production of I
• 0:08
  Speaker 2: Heart Radio.
• 0:18
  Speaker 3: And welcome to another edition of Happy Hour. Go ahead
• 0:22
  Speaker 3: and upfront, we are drinking adult beverages. So if you
• 0:25
  Speaker 3: are partaking and whatever you're doing, do so responsibly. Annie,
• 0:29
  Speaker 3: that's to you as well.
• 0:31
  Speaker 2: Thank you.
• 0:34
  Speaker 3: Also, currently not sponsored by any of these products.
• 0:38
  Speaker 1: Of course, dynamic has changed.
• 0:40
  Speaker 3: Maybe they like our episode and they ask us to
• 0:42
  Speaker 3: who knows, No matter what, Currently this is not a sponsorship.
• 0:47
  Speaker 3: Today we did purchase this. I'm gonna get reimbursed this
• 0:50
  Speaker 3: time around. I swear to god, I'm the worst about this.
• 0:56
  Speaker 3: But today we are actually kind of going back to
• 0:58
  Speaker 3: the root of what we were doing doing with the
• 1:00
  Speaker 3: Happy Hour, even though we love what it is, what
• 1:02
  Speaker 3: has become I guess what is bloomed to become. But
• 1:06
  Speaker 3: we are featuring an actual liquor or company led by
• 1:11
  Speaker 3: a group of women, specifically Yola Helminez as well as
• 1:16
  Speaker 3: Leaky Lee, which is the musician as you know of it,
• 1:21
  Speaker 3: and Gina correll Aglietti who has formed this company together
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  Speaker 3: very purposefully, all women led. When we'd love to see it.
• 1:30
  Speaker 3: And here is a little bit from them, it says.
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  Speaker 3: After spending time abroad, Yola Jimenez was drawn back to
• 1:37
  Speaker 3: the slow pleasures of her native Wahaka, where she inherited
• 1:40
  Speaker 3: her grandfather's farm in two thousand and seven and began
• 1:43
  Speaker 3: debating her relationship to the land and the mescal it produces.
• 1:47
  Speaker 3: Is not coincidence that this moment aligns with the drink's
• 1:50
  Speaker 3: sudden rise in popularity. Yola was one of the movement's
• 1:53
  Speaker 3: earliest pioneers. Along with two friends, she opened one of
• 1:57
  Speaker 3: Mexico City's first mess calarias. She sold small batches of
• 2:00
  Speaker 3: her farm's production to a handful of innovative chefs, laying
• 2:04
  Speaker 3: the groundwork for their current global community of creatives, and
• 2:07
  Speaker 3: they suggested using her name to celebrate its roots as
• 2:11
  Speaker 3: the passion project of a woman and a local. So yes,
• 2:14
  Speaker 3: today we are drinking Yola Mescal. Go ahead and be
• 2:18
  Speaker 3: really transparent. I do not like mescal so as I'm
• 2:23
  Speaker 3: drinking and maybe reviewing it. If you don't hear the
• 2:26
  Speaker 3: passion in my voice, it is because I am not
• 2:29
  Speaker 3: the biggest fan of messcal, not necessarily this distillery, because
• 2:31
  Speaker 3: I'm excited about what they're doing and how they're doing it.
• 2:35
  Speaker 3: But in general, when it comes to like mescals, anything
• 2:37
  Speaker 3: smoky like this and Scotch, all I taste is burnt
• 2:41
  Speaker 3: duct tape and it's really hard for me to get
• 2:47
  Speaker 3: past that. So and did make a cocktail. We're going
• 2:51
  Speaker 3: to talk about what I made in a minute.
• 2:52
  Speaker 1: And I still don't.
• 2:53
  Speaker 3: Love it, but I can still taste what is quality
• 2:57
  Speaker 3: and what isn't you know what I mean? So I
• 3:00
  Speaker 3: will say that, but yes, complete transparency with that.
• 3:05
  Speaker 1: I'm not the biggest fan. But any you love mescal.
• 3:08
  Speaker 4: I love mescal. It is one of my favorites. I
• 3:11
  Speaker 4: love Scotch. I love like kind of the in the
• 3:16
  Speaker 4: back of your throat smoky taste. I remember the first
• 3:20
  Speaker 4: time I had mescal and I was like, where have
• 3:22
  Speaker 4: you been my whole life?
• 3:24
  Speaker 2: So that's good. We can balance each other out.
• 3:26
  Speaker 1: We do.
• 3:27
  Speaker 3: And that's the other part to this is just because
• 3:29
  Speaker 3: I don't like it doesn't mean it shouldn't be featured
• 3:31
  Speaker 3: or talked about. So that's just a personal taste for
• 3:34
  Speaker 3: me in general, because I do not enjoy the smoky taste.
• 3:38
  Speaker 3: For me, I like the burning of liquor alcohol. I
• 3:40
  Speaker 3: like that sensation. I don't like the actual taste of it. Again,
• 3:45
  Speaker 3: I don't know if I've been traumatized, and I don't
• 3:47
  Speaker 3: know if I've made up some scenario in my head
• 3:49
  Speaker 3: because I imagine, again this is very specific and trigger warning.
• 3:53
  Speaker 3: If anybody's been in a car wreck, don't listen to
• 3:54
  Speaker 3: this part. But like if there was a car wreck,
• 3:58
  Speaker 3: the car gets set on fire, the leather seats which
• 4:01
  Speaker 3: may have had duct tape on at one point in time.
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  Speaker 1: I don't know why.
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  Speaker 3: This is very specific to me, and it burns and
• 4:05
  Speaker 3: then you walk to it that says freshly burned, that's
• 4:08
  Speaker 3: what it tastes like.
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  Speaker 2: To me, Well, that's very funny.
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  Speaker 4: And you say that because there is a distillery in
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  Speaker 4: Atlanta that has a scotch that is called tire Fire.
• 4:19
  Speaker 1: Yes they do. They have that scotch whiskey, and I
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  Speaker 1: also hate that one.
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  Speaker 4: But it's a very specific. It is like a burning
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  Speaker 4: smoky taste.
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  Speaker 3: Yeah, yes, yes, the smoky that is the best description.
• 4:33
  Speaker 3: And I will and their site continues. I do want
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  Speaker 3: to say, like, outside of this what they say, it
• 4:38
  Speaker 3: says it's clear from the start that a women led
• 4:40
  Speaker 3: company from Wahaka should also be women operated. Our mester Mescallera,
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  Speaker 3: a role traditionally held by men. Is Guadalupe Batista, who
• 4:49
  Speaker 3: is Javier's daughter, and I are mezcal is distilled and
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  Speaker 3: bottled by an all female team on our namesakes farm
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  Speaker 3: from the most intimate dinners to a massive music festival.
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  Speaker 3: We've produced and hosted dozens of events where women had
• 5:01
  Speaker 3: the tables, chefs, artists, musicians, So you know, we love
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  Speaker 3: that and we celebrate that as well. So therefore, of
• 5:08
  Speaker 3: course we have to talk about this and celebrate it
• 5:12
  Speaker 3: as well. I actually did have to order it. I
• 5:13
  Speaker 3: couldn't find any locally. I think there was one in
• 5:17
  Speaker 3: like Alfaretta, Georgia, So if you're from Georgia, you know
• 5:20
  Speaker 3: that's about forty minutes out of Atlanta, so it was
• 5:24
  Speaker 3: a little farther away. So I did get it directly
• 5:27
  Speaker 3: from the company. I think they use a third party system.
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  Speaker 3: It came so quickly, too, like so quickly. I was
• 5:33
  Speaker 3: very surprised how quickly it came, because I think I
• 5:35
  Speaker 3: ordered on Wednesday, Tuesday, I told you I was going
• 5:38
  Speaker 3: to do it, and it came Friday, and I was like, wow, okay,
• 5:42
  Speaker 3: then they're ready and the bottle is very cute. My
• 5:46
  Speaker 3: partner is very excited because he also loves Moscow, and
• 5:49
  Speaker 3: I can't stay this so that don't have it because
• 5:52
  Speaker 3: typically I'm much like the statistics. I'm the purchaser in
• 5:55
  Speaker 3: the house, so I don't get it if I don't
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  Speaker 3: like it. Kind of same thing with Mayah. I never
• 6:00
  Speaker 3: bought it until I had moved in with my partner
• 6:03
  Speaker 3: who loves me, and I'm like, this is disgusting. So
• 6:05
  Speaker 3: I very rarely get it and I never think about it.
• 6:08
  Speaker 3: But then I'm like, oh, yeah, I guess he does
• 6:10
  Speaker 3: like it. But mescal is also on that list, so
• 6:12
  Speaker 3: very impressive how quickly it came. He's excited. It is
• 6:16
  Speaker 3: very beautiful bottle, very wonderfully done, and you can go
• 6:20
  Speaker 3: on their site and see their whole process. They talk
• 6:23
  Speaker 3: about the distillery, they talk about how they get it done,
• 6:26
  Speaker 3: the agave process, the distilling process, and it's a whole.
• 6:30
  Speaker 3: I mean, just like with any fine liquors, you know,
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  Speaker 3: it's a process and it is a craft.
• 6:36
  Speaker 2: Yes, yes, so.
• 6:38
  Speaker 3: In According to one mescal review I believe it's called
• 6:41
  Speaker 3: miscal review dot com, they say, Yolo Mescal is handcrafted
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  Speaker 3: using a family recipe, using agaves, harvested on a family
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  Speaker 3: farm that was purchased in nineteen seventy one. It is
• 6:52
  Speaker 3: produced in San Juan del Rio. Agaves are roasted in
• 6:55
  Speaker 3: an earthen oven for seventy five hours in the spring
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  Speaker 3: and summer and eighty six hours in the fall and winter.
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  Speaker 3: The cooked plants are crushed by tahona and then fermented
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  Speaker 3: in oak barrels with filtered spring water and captured rainwater.
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  Speaker 3: The first distillation takes about ten hours and the second
• 7:13
  Speaker 3: is slower and takes about fifteen hours. The copper pot
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  Speaker 3: made at Mescal is distilled to proof and hand bottled
• 7:20
  Speaker 3: on site.
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  Speaker 1: So very very thorough. Interesting.
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  Speaker 3: Back to the Yolow Mescal site, it says the tasting
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  Speaker 3: notes are opens with striking flavors of peppered citrus that
• 7:43
  Speaker 3: give way to a soothing, smoky finish, and then the
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  Speaker 3: Mescal review says the flavors are bright and refreshing, yet
• 7:51
  Speaker 3: complex with earthy mineral flavors. So, Annie, did you actually
• 7:55
  Speaker 3: take a sip of it on its own? What is
• 7:58
  Speaker 3: your flavor profile to this?
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  Speaker 4: I think that's really accurate because the first when I
• 8:04
  Speaker 4: took a sip, at first, I was like, oh wow,
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  Speaker 4: you know, this is a very light. The smokiness isn't
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  Speaker 4: really there as strongly as I'm used to with mezcal,
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  Speaker 4: but then in the finish it came in. So I
• 8:19
  Speaker 4: think these are these are great descriptions because it does
• 8:22
  Speaker 4: open kind of like you can still taste that smokiness,
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  Speaker 4: but it's a bit lighter. But as the as the
• 8:29
  Speaker 4: taste continues and builds, it comes in at the end.
• 8:35
  Speaker 2: Am I doing well?
• 8:36
  Speaker 1: You were doing such a great job.
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  Speaker 3: It's been a long time since we've done I will say,
• 8:41
  Speaker 3: while you were doing that, I decided to take a
• 8:42
  Speaker 3: taste on my own because I'm doing it.
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  Speaker 1: I was like, you know, I'll do it on Mike,
• 8:48
  Speaker 1: just making faces at you.
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  Speaker 2: I don't mean I was like, oh wow, she thinks
• 8:51
  Speaker 2: I'm a total more.
• 8:53
  Speaker 3: I think you did a great job because I need
• 8:57
  Speaker 3: I will depend on you because all I can focus
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  Speaker 3: on is this moment. But I will say it does
• 9:01
  Speaker 3: have the beginning. It does have the beginning of a
• 9:03
  Speaker 3: tequila where it has that shot very quickly, very strong,
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  Speaker 3: and then it I taste the duct tape at the end. No,
• 9:12
  Speaker 3: just kidding, you know, hell, you know we're talking about
• 9:13
  Speaker 3: when you rip open duct tape and you smelled it
• 9:16
  Speaker 3: hits you, you'll think about it like when you like,
• 9:18
  Speaker 3: oh there's a smell as you rip open duct tape,
• 9:20
  Speaker 3: you're like wow. Anyway, but it does finish with that.
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  Speaker 3: But I will say, because it is sweet, it's not
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  Speaker 3: the worst. Like I've definitely had.
• 9:28
  Speaker 1: Worse alcohols, a lot of worse alcohols.
• 9:32
  Speaker 3: With with my flavor tasting on that and it's not
• 9:35
  Speaker 3: so bad that I couldn't but I needed an immediate
• 9:38
  Speaker 3: aftershot because it does stay on my tongue and I
• 9:40
  Speaker 3: could see why people like it.
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  Speaker 1: This is just not my preference in like what I
• 9:45
  Speaker 1: would have, but it.
• 9:46
  Speaker 3: Does very It's sweeter than I anticipated as well as
• 9:50
  Speaker 3: it sits on the tongue. It kind of is a
• 9:51
  Speaker 3: sweetened taste almost as I guess the gave and like you,
• 9:55
  Speaker 3: if you are familiar and use a gave, then you
• 9:58
  Speaker 3: know that that levelsweetness. And it's not overwhelming because it
• 10:02
  Speaker 3: doesn't taste like anything but sweetness to me. Like honey
• 10:05
  Speaker 3: has a very specific sweet taste. This is kind of
• 10:07
  Speaker 3: that level of that difference. So yeah, I can see
• 10:10
  Speaker 3: why it's uh loved by so many. It smells like
• 10:16
  Speaker 3: a sweet or tequila with some smokiness. To me, I
• 10:20
  Speaker 3: guess that's a good way for me to describe it
• 10:21
  Speaker 3: in my reference because I don't drink mescal in general
• 10:24
  Speaker 3: as a thing. So and then I was trying to
• 10:27
  Speaker 3: see if we could find any of their own respaces.
• 10:29
  Speaker 3: Many of their companies have create their own signature cocktails,
• 10:34
  Speaker 3: but I couldn't find it. And it may just been
• 10:35
  Speaker 3: like they have their own separate thing, but that means
• 10:39
  Speaker 3: that meant that I was like, hey, can you do
• 10:41
  Speaker 3: your own cocktail? And he's like, of course, so, any
• 10:43
  Speaker 3: what did you make?
• 10:45
  Speaker 2: Well?
• 10:45
  Speaker 4: I don't think this will surprise anyone, but I made
• 10:47
  Speaker 4: the most simple cocktail. I looked up like mescal cocktails
• 10:54
  Speaker 4: and pretty much the only one I had all the
• 10:56
  Speaker 4: ingredients for was called mescal water and oh yeah, yeah,
• 11:01
  Speaker 4: it's just like mezcal, the sparkling water and then a
• 11:06
  Speaker 4: citrus and I use lime, so it is sort of
• 11:08
  Speaker 4: a not quite margarita, but in that realm. Yeah, and
• 11:13
  Speaker 4: it's very lovely and very refreshing.
• 11:15
  Speaker 1: I saw that.
• 11:16
  Speaker 3: I was like, okay, So I went through different different
• 11:18
  Speaker 3: recipes and I do have a pretty stock bar and
• 11:21
  Speaker 3: I found one in Food and Wine that calls for
• 11:26
  Speaker 3: tart cherry slurry. I guess where you make your own,
• 11:29
  Speaker 3: and I'm not doing that or puree.
• 11:31
  Speaker 1: I did not do that.
• 11:33
  Speaker 3: I have a tart cherry juice because I have been
• 11:35
  Speaker 3: drinking the Sleepy Time mocktails for those of you who
• 11:38
  Speaker 3: are familiar from TikTok, I've been doing those and tart
• 11:43
  Speaker 3: cherry juices. Now I'm my refrigerator, so I was like,
• 11:44
  Speaker 3: I'll just use that.
• 11:46
  Speaker 1: So I made that with a little bit of a gave.
• 11:51
  Speaker 3: A lash of orange bitters cointroll because it does call
• 11:56
  Speaker 3: for that, and I like it sparkly, so I added
• 12:00
  Speaker 3: little bit of ginger el, but it was flat.
• 12:02
  Speaker 1: Oh no, the tonic water, so that did help.
• 12:07
  Speaker 3: So they're calling it a sour cherry margarita, very simple.
• 12:12
  Speaker 3: I want to messcal margarita. I'm gonna call it something
• 12:15
  Speaker 3: else because obviously I did it something odd completely on
• 12:18
  Speaker 3: its own. I'm not really sure what I would call it,
• 12:20
  Speaker 3: so and you'll have to think of help me think
• 12:22
  Speaker 3: of a name. Yeah, but yeah, So I tried it,
• 12:24
  Speaker 3: and because all I could taste was muscal, it's like,
• 12:26
  Speaker 3: oh my gosh, So it tastes like smoky cherry juice
• 12:30
  Speaker 3: to me, but it's actually getting better with some ice
• 12:32
  Speaker 3: in it. It's delicious. Actually, I'm like, okay, I wouldn't drink.
• 12:36
  Speaker 3: I wouldn't choose this drink, right. I did have someone,
• 12:40
  Speaker 3: my partner, who does like messcal.
• 12:41
  Speaker 2: He tried it.
• 12:42
  Speaker 3: He really liked it, so he's like, oh, oh yeah,
• 12:43
  Speaker 3: I like that. I was like, so, yay, I made
• 12:45
  Speaker 3: a successful cocktail. And I don't know what I'm.
• 12:47
  Speaker 1: Going to call it.
• 12:50
  Speaker 3: We have time to workshop, we have to workship this
• 12:53
  Speaker 3: cherry cherry smoky cherry smoky cherry bomb. I don't know
• 13:01
  Speaker 3: about it. Cherry bomb. The bomb means that it needs
• 13:04
  Speaker 3: something to it. But I guess if you have it
• 13:05
  Speaker 3: sparkly as I try to intend to do, it would
• 13:09
  Speaker 3: have made it be like a bomb.
• 13:10
  Speaker 2: And you had like if you had a cherry, like
• 13:13
  Speaker 2: a whole cherry in it.
• 13:14
  Speaker 3: Mm hmmm.
• 13:14
  Speaker 2: I mean true, there's true. We can work on this.
• 13:18
  Speaker 3: We're gonna work on this. But yeah, so that's it.
• 13:21
  Speaker 3: That's the Yola Mezcal, y O l A Mezcal. And
• 13:26
  Speaker 3: again they do have their own site and they do
• 13:28
  Speaker 3: sell it on their site. I'm sure there may be
• 13:31
  Speaker 3: regulations according to whichever state you are in. But if
• 13:36
  Speaker 3: you might want to check and see if your local
• 13:38
  Speaker 3: liquor store or packaging stores as some are called them,
• 13:42
  Speaker 3: or not that weird.
• 13:45
  Speaker 2: Don't get me started on weird alcohols.
• 13:49
  Speaker 1: The red dot the South Carolina and the red dot
• 13:52
  Speaker 1: that always threw me off.
• 13:53
  Speaker 3: Anyway, perhaps you can go and grab a bottle. Support Uh,
• 13:57
  Speaker 3: you know women led distilleries. There's not enough women in
• 14:00
  Speaker 3: the industry. They even talked about how the pandemic did
• 14:03
  Speaker 3: hit them much like many other businesses. So go and
• 14:07
  Speaker 3: support women led businesses like this. And yeah, if you
• 14:11
  Speaker 3: have it, if you like it, send us your cocktail
• 14:14
  Speaker 3: recipe because we've got plenty left over. I know, I
• 14:17
  Speaker 3: guess it's quite a bit home with Annie.
• 14:20
  Speaker 4: It was very very nice of you. We got to
• 14:22
  Speaker 4: hang out for the New Year's New Year celebration and
• 14:26
  Speaker 4: you gave me some mescal to go.
• 14:28
  Speaker 2: It was a wonderful experience.
• 14:32
  Speaker 3: I'm the mama who sends home food with people. But yes,
• 14:35
  Speaker 3: or liquor in this but yeah, so yeah, if you
• 14:43
  Speaker 3: have other women led companies that you think we need
• 14:46
  Speaker 3: a feature, please let us know.
• 14:47
  Speaker 1: We would love to do so. We're always going.
• 14:49
  Speaker 3: To keep doing this it may be a little more sparse,
• 14:52
  Speaker 3: but we do want to keep recognizing the hard working
• 14:55
  Speaker 3: women and non binary peoples who are doing this hard
• 15:00
  Speaker 3: our work and amazing work, so that we continue to
• 15:03
  Speaker 3: recognize them and uplift their businesses. Yes.
• 15:08
  Speaker 4: Yes, and we were loosely at one point planning on
• 15:12
  Speaker 4: doing like a a roundup of Sminty recipes. So if
• 15:16
  Speaker 4: you have any cocktail recipes or just recipes in general, great,
• 15:22
  Speaker 4: we would love to hear them. I think that'd be
• 15:25
  Speaker 4: a great episode. Thank you as always to you Samantha
• 15:30
  Speaker 4: for finding this for gifting me with alcohol.
• 15:33
  Speaker 2: Though you should get reimbursed, you should do it this time,
• 15:38
  Speaker 2: I do it.
• 15:38
  Speaker 1: I'm gonna do it.
• 15:39
  Speaker 2: Okay, good well listeners.
• 15:42
  Speaker 4: If you would like the contact as you can, Our
• 15:45
  Speaker 4: email is Stephanie and mom Stuff at iHeartMedia dot com.
• 15:48
  Speaker 4: You can find us on Twitter at mom Stuff podcast,
• 15:50
  Speaker 4: or on Instagram and TikTok at stuff.
• 15:51
  Speaker 2: I never told you. We have a tea public store
• 15:53
  Speaker 2: and we have a book you can get wherever you
• 15:55
  Speaker 2: get your books. Thanks as always to our super producer Christina,
• 15:58
  Speaker 2: our executive producer and conjurer Joey, Thank you and thanks
• 16:02
  Speaker 2: to you for listening. Steffan Never Told You is production
• 16:04
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• 16:06
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• 16:08
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