Angel Saenz's guest appearances

Angel Saenz

The Spirit Guide Society

Michael Carr

Ben Scott

Ian Chang

Fred Minnick

Paul Hletko

Amir Peay

Miles Thompson

Brent Elliott

Dan McKee

Jeff Arnett

Tim Herlihy

Josh Allen

Syd Wilder

Brian Treacy

Jack Daniels

OwlTail

Angel Saenz joins Pedro in the Mezcal Collective at Las Perlas in Downtown Los Angeles to launch Mezcal El Samaritano, the first mezcal from BebanMez Imports.What we drank:Mezcal El Samaritano EspadinMezcal El Samaritano EnsambleMezcal El Samaritano TobaláMezcal El Samaritano Mexicano--Follow us:spiritguidesocietypodcast.comfacebook.com/spiritguidesoctwitter.com/spiritguidesocinstagram.com/spiritguidesochttps://www.youtube.com/c/SpiritGuideSociety--From the Mezcal El Samaritano website:During the elaboration process, only the best agave plants from Santiago Matatlan are selected then baked in a conical oven lined with river stones. The grinding is realized in a Chilean style mill, while fermentation takes place in wooden barrels with copper wiring for double distillation. This carefully crafted process is what assures Mezcal Artesanal El Samaritano as a unique drink for the most demanding palates. HARVESTThe best agave plants are found in Oaxaca. Once the agave is ready, the spines are cut off, leaving only the heart, known as the Piña.AGAVE ROASTING PITRoasting of the piñas takes place in a conical oven lined with river stones. Mesquite wood is used to create a fire under the stones. When the stones are red-hot, the piñas are placed in the pit. After it is covered with bagasse, straw mats, it's then piled with dirt and left to roast for four days.GRINDThe roasted agave is then crushed in a special grinding mill with a stone wheel pulled by a horse known as a Tahona. While, the horse pulls the wheel, a person uses a pitchfork to move the agave.FERMENTATIONAfter the agave is crushed, it is placed in wooden barrels to ferment for four to eight days. DISTILLATIONThe distillation process takes place in a Copper Alembic Still and goes through double distillation, some mezcal three.samaritanomezcal.com--Music by Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/

Angel Saenz joins Pedro in the Mezcal Collective at Las Perlas in Downtown Los Angeles to launch Mezcal El Samaritano, the first mezcal from BebanMez Imports.What we drank:Mezcal El Samaritano EspadinMezcal El Samaritano EnsambleMezcal El Samaritano TobaláMezcal El Samaritano Mexicano--Follow us:<a href="http://spiritguidesocietypodcast.com" rel="nofollow" target="_blank">spiritguidesocietypodcast.com</a><a href="http://facebook.com/spiritguidesoc" rel="nofollow" target="_blank">facebook.com/spiritguidesoc</a><a href="http://twitter.com/spiritguidesoc" rel="nofollow" target="_blank">twitter.com/spiritguidesoc</a><a href="http://instagram.com/spiritguidesoc" rel="nofollow" target="_blank">instagram.com/spiritguidesoc</a><a href="https://www.youtube.com/c/SpiritGuideSociety" rel="nofollow" target="_blank">https://www.youtube.com/c/SpiritGuideSociety</a>--From the Mezcal El Samaritano website:During the elaboration process, only the best agave plants from Santiago Matatlan are selected then baked in a conical oven lined with river stones. The grinding is realized in a Chilean style mill, while fermentation takes place in wooden barrels with copper wiring for double distillation. This carefully crafted process is what assures Mezcal Artesanal El Samaritano as a unique drink for the most demanding palates. HARVESTThe best agave plants are found in Oaxaca. Once the agave is ready, the spines are cut off, leaving only the heart, known as the Piña.AGAVE ROASTING PITRoasting of the piñas takes place in a conical oven lined with river stones. Mesquite wood is used to create a fire under the stones. When the stones are red-hot, the piñas are placed in the pit. After it is covered with bagasse, straw mats, it's then piled with dirt and left to roast for four days.GRINDThe roasted agave is then crushed in a special grinding mill with a stone wheel pulled by a horse known as a Tahona. While, the horse pulls the wheel, a person uses a pitchfork to move the agave.FERMENTATIONAfter the agave is crushed, it is placed in wooden barrels to ferment for four to eight days. DISTILLATIONThe distillation process takes place in a Copper Alembic Still and goes through double distillation, some mezcal three.<a href="http://samaritanomezcal.com" rel="nofollow" target="_blank">samaritanomezcal.com</a>--Music by Kevin MacLeod (<a href="http://incompetech.com" rel="nofollow" target="_blank">incompetech.com</a>) Licensed under Creative Commons: By Attribution 3.0 License <a href="http://creativecommons.org/licenses/by/3.0/" rel="nofollow" target="_blank">http://creativecommons.org/licenses/by/3.0/</a>

100: Mezcal El Samaritano with Angel Saenz