The Pescador de Sueños Theory

At the beginning of my journey I was stuck by the fact that when I drank mescal, I felt a distinct effect than when drinking any other spirits. It is like falling into a deep state, landed and synchronized with the earth roots. I let myself go by this thought and in an empirical way I began to play the feeling that touch me once I drank mescals in their diverse types of agave. It is difficult to separate these feelings and express them only on the agave, since you share moments with different families, cultures, processes and lands.

I continued to be enthusiastic with this idea and started to form integrated groups composed with different profiles of people. During these sessions I shared with them four mescals from different agave families, trying only to understand a little how to enjoy the mescal. I managed to lose their fear on alcoholic graduation and the initial smoky flavors until they understood a bit the taste hidden in each sip. After the taste I continued to guide the study to a deeper level in order to open communication allowing the members to talk about different topics.

I was surprised by the fact that certain topics were repeated in the groups that tried mescal from the same species of agave.

I am neither a chemist nor a biologist, so I took the path of metaphysics and Bach flowers principles, followed by some training courses where I learned to pendulate questions directed to the distinct species of agave and getting some answers.

I needed to land my idea on a scientific level and decided to formalize the following hypothesis:

By drinking mescals from different families of agave, a different effect occurs in our nervous system, which is reflected in different feelings

AGAVE NUTRITION

Agaves are plants that have a CAM (Crassulacean Acid Metabolism) metabolism, this means that while must of the plants absorb and fix CO2 (carbon dioxide) during the day, in CAM plants the two processes are separated into time. The CO2 used in photosynthesis is absorbed at night and store don the cells in form of malic acid. The next day, the CO2 is released from the malic acid and is supplied for the formation of carbohydrates.

Carbohydrates are biomolecules composed of C (carbon), H (hydrogen) and O (oxygen), whose main functions in living beings are providing immediate and structural energy.

Agaves require semi-dry climate, with average temperatures of 22°C (71°F), generally at an altitude between 1,500 y 2,000 m (4920 – 6560 ft). The characteristics of the soil for optimum growth, must be clayey, permeable and abundant in elements derived from basalt and with the presence of iron preferably volcanic.

As an example, in Oaxaca each species develops in different microclimate and, according to the characteristics of the subsoil in which they grow, it is nourished by different minerals.

In the Valley Region the following minerals predominate:

Mica

Copper

Graphite

Ilmenite

While in the Southern Highlands, there are more present:

Plaster

Clay

Marble

Iron

Zinc

The combination of ecosystems, plus the uptake of minerals according to the subsoil where they grow, generate different molecular structure in each plant, so when they are transformed to mescal, retains much of the genetic agave.

MIND REACTIONS

Drinking these mescals contributes with different chemical compounds to our bodies, and produces a direct effect on the brain signals, releasing neurotransmitters, wich are biomolecules that transmit information between our neurons.

Some neurotransmitters and their effect in our body are:

THE FEELINGS OF MESCALS

MEXICANO

JABALÍ

TOBALÁ

Sense of freedom

Sense of abundance

Sense of achievement

Floral and balsamic, Amarillo exhibits the elegance of luminous silver, its qualities accentuated. Vapor–extract of the solitary agave, on its last contact with the air.

Source of prodigious aromas, full abundance that peeks after the crying.

“He who wants the flower wants the spine too.” From the fruit of an exquisite and capricious maguey emerges the sovereign of mescals: Tobalá. An untamed beverage that leads to the revelation of dreams.

COYOTE

ARROQUEÑO

CUISHITO

Sense of introspection

Sense of wisdom

Sense of childhood

In its savage fidelity, Coyote is in one tempo relief, pause, and substance (spirit) that examines, a taste that awaits behind the sip to sneak twice out of its hideout…

Nobleman of the silences, Arroqueño, stone hidalgo, gentlemanly, delivers in its distillation the legacy of a potent land, roots of a soil both wise and vibrant.

Compact flavor of sweet notes, digestive aid, an integrative element, that unknown friend with whom we sometimes cross paths.

MADRE CUISHE

CUISHE

BICUISHE

Sense of sexuality

Sense of sexual domain

Sense of sexual maturity

In the voluptuous delirium of its flame, the warm drink embraces the palate with a perfumed breeze, a sensual invitation of a swift herb.

Cuishe is the spirited mule that with an outburst stresses its taste for a swig; its virile rigor is the key attribute of its cadenced essence.

Son of deserted fields, its dry appearance seems lifeless and tricks the death. Bicuishe hides in the belly of the maguey’s core the fertility of a scared drink.

MARTEÑO

PECHUGA

ESPADÍN

Sense of desire

Sense of sharing

Sense of socializing

Sip to the soul that pauses time. On its last exhalation arrives the rain, contained between leaves that don’t deny their birthplace.

A celebration of castes, out of the bosom of each family, surges in a unique fashion the formula of this mescal, honoring the sustenance, and the great grandmother that nourishes. A fruity fiesta for the dead in the heat of its lineage.

Master initiator, festive pulsation that adjusts, as a demon friend, to the beat of its guest. Impregnator of fiesta sprees, the maguey lulling the heart.

TEPEZTATE

Sense of healing

The healer, subtle medicinal ally that in cool breaths delivers relief, essence, range: brief spring of health restoration. Hints of citrus to end sadness.