Jacqui Thompson – “Notes of Smoke, Hints of Soul”

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I know it’s a lot. I’m a heavy pour. I’m sorry.
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I’m so sorry again. I have not I had nothing to eat today.
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Yes. Um, so Tobla is a actual agave plant. So tequila, it’s a blue Weber
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agave that you can have with just tequila, but Mskell you have multiple uh different agave plants. And this
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particular expression we chose uh the agave uh Tobila. um is in the ground for 12 to 15 years.
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Um it is a little bit more rare. Uh tends not to be as cultivated and uh as like the green espedine and the different um kinsky and the different
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agave plants. So this one it’s I found um through just tasting that this particular agave is my favorite agave.
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Yeah. Um it’s smaller, it’s sweeter. Yeah. Um and it’s just it’s just lovely.
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And it’s also a lot more rare. It is a lot more. So it we did a limited batch to start. So it’s um
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definitely there’s not as many you know the other expressions we’ll have are or the root is es aspedine and that is the main Yeah.
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you know cultivated uh agave.
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Okay. So all right let’s do it. Let’s do it.
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I like to just do it. Yeah. Without any oranges or anything. Just Well, cheers. Cheers.
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So it’s still also good.
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Y know it takes a special sauce. It’s just a fluid chef. I’m here to remind y’all I’m sick with it. My
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name is ubiquitous meaning it’s one of the simple and plain. I’m all about my paper the bacon and pain. I got these lames running for the border. A talented Mr.
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Porter. Keep it flowing like it’s water. But here we go. There we go.
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Is it him and his friend sitting in these ble acting like they know we
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Welcome, welcome, welcome to another episode of the Taste Music Hear Food podcast show. I am your host Ed Porter
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and this is the place for food, music, and culture and how they all connect. my guest today. We go back, okay? I don’t
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want to I don’t want to age anybody in the room, okay? But we go back uh quite some time. Uh this this woman is very
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very special, multi-talented, and um I had to get her on to to talk about the things she has
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going on. But before we even get into any of that, I need to give her flowers that she so gratefully deserves. And I’m g attempt to do that with this intro.
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So, here we go.
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If taste can tell a story and music can distill memory, today’s guest orchestrates both with soul and intention. Artist manager, cultural
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strategist, and co-founder of Los Melodas, Na Luna Mezcow blends her legacy in the music industry with her
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passion for ancestral spirits. She’s worked with legends like Prince, Outcast, and Shaka Khan, and now crafts a new legacy in Waka with female meascalera, Moserio Angel.
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This isn’t just mecow, it’s memory, music, and a movement in a bottle. Let’s welcome the curator of flavor and
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feeling, my friend, Miss Jackie Thompson. That was beautiful.
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Thank you. Thank you. No, thank you for being here. Honestly, appreciate it. We’ve been trying to make this happen.
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We finally made it happen. Um let’s just jump right in again. Uh you are, you know, very instrumental in the music
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business and now you are making waves in the spirit industry which I I think they’re very synonymous. You you you’re
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carrying on through the through lines of what it is that you do and how you do it by connecting people. Yeah.
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In in a way that is strictly you like there’s a way about it. So, let’s talk about h how you know from
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music to the way you are now. How how did you get to where you are now?
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Yeah. I um in 2010 I wrote a business plan for my business partner and I. We were in music management and I read it
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and I was like we we got some problems here, you know. Uh there were weren’t any DSPs. Yeah.
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At that point. So I was like, how are we going to um make it through, you know, with our
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young artists that, you know, unless you had a really top top artist that was out touring and um it was going to be tough.
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And I just I read it and I was like, so I talked to my partner and I said, “Hey, um we should we should think about doing a brand thing. I don’t know what it is.
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I have no idea what I know. I see the writing on the wall at that time, right?
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Um and um it presented us to us. He was out and he was having a drink at a bar
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in Hollywood. Uh sat there, ordered a Patrone, you know, and uh the guy, this is the truth
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though, the guy was like, you know, you know, why’d you order that? And he says, well, it’s the best. and he and the guy just kind of looked at him and went,
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“Okay, um well, let’s try this, right?” And it ended up his his smaller batch um
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tequila and Mscal. So, for about six months, he courted my business partner because he knew he had a lot of
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connections. since I had met him. Um and um I woke up had an epiphany and I was
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like this might be a really cool brand to because he wanted us to work or you know to work with him.
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So we started working and I got bit with agave spirit bug.
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I started learning about it tasting. He had a mscal. I didn’t you know I tasted a mscal in 2010. Right. It was like he
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you open up the um the bottle and like Yeah. all the smoke. You could see the smoke coming out. Um and uh that was my
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first introduction with Mscal. And so I I just we started our own we decided to start our own business basically, right?
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We just I said, “Hey, we could do this ourselves, you know?” So we went off and started an Agabi Spirit uh company in 2014.
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Uh and um Yep. Absolutely. Yep. and um I decided to step down in 2018 but during
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this time I learned so much about the business it does parlay really beautifully with music right so I was like oh this you
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know and I’m good at you know my thing is branding and branding and marketing marketing and strategy I was like okay but the interesting part the hard part
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about uh doing an alcohol spirit is the compliance I did not realize how much regulation,
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compliance, all of it. And each state had its own regulations, right?
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So, you had to learn that. And so, that in the three tier system of of alcohol spirits. So, that was my learning curve and my first um foray into agave spirits. I love agave.
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It’s my favorite.
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Um I know back then we were going uphill with what agave is versus tequila. So
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everything was tequila, right? You know, you’d see a menu and that you’d have tequila and then you’d have these agave spirits under it.
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There’s so many beautiful Mexican spirits, right?
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And um so it was a push to try to change that narrative of saying, “Oh, this is a
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tequila, you know, um agave spirits is a wide plethora, right? uh Bakanora, Sodto, all those in beautiful tons and
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stood is not quite in the but in that kind of space.
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So I um I really loved it but in 2018 just decided to part ways, step back is
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still part of the business but not every day, right? Um and then um end of 2018 and then in um got back into the music
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business uh doing and and more than that I had you know other other people consult you know wanted me to consult on
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uh building their brands and helping them uh with their visuals and things and so um but I kept in in my gut I kept
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like missing something and I was trying to figure out what that was and so I had um dur co hit Right. Right.
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So, good time for soul soul searching. Absolutely.
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Uh and really kind of getting into and so um my business partner now Ingret Chavez, she’s amazing.
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Um and in the music business herself, um we um I had uh I said during co you got
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to try Mscow because that’s the next step in the transition of like people’s pallet in the States, you know.
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Um tequila’s great. kind of gets a little one noty um now because it’s you know
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the terois the same you know the the you know there are differences but you know it’s still one agave plant so it uh
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mscal was like courting me you know in the sense of like the layers and the the depth of of this
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particular spirit. So, I I ordered up a bunch of mscals, all different ones that I thought were really good to taste. And
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I drove up to where she was at during our little pod that we all had and we could, you know, we could that we could see each other.
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And she um is up in Carmel Big Sur area. So, it was great, right?
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So, I I had it all shipped up there and I did this tasting and she had loved uh the reposados and the inos, you know,
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the age. And I kept I I was like, “Hing, you got to like this is like blanos even in tequila if the right ones are incredible.”
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Uh if you do it. Um and so she’s tasted the mscals and she’s like, “Wow, there’s
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so much flavor and depth and variance of the the plants itself really. It’s just it’s so um each plant
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and everything is unique and every plank which is the distillery is so unique and how they do it. Absolutely.
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So anyway, we um finally co ended in 2022 and we were out finally at a a
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restaurant in uh Hollywood. Long story short, great back bar of Agavei Spirits.
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And I’m like, “Oh man, it would be great to have a bar like this.” And she’s like, “I love I’ve always wanted to have a bar.” It was like, well, you know, if we have a bar, we got to have, you know,
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a brand. And, uh, obviously you can’t have both. Yeah, you can’t have both.
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So, we chose the brand, you know, instead of the bar. Uh, love bars, but, you know, so um
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anyway, that night I I went home. I was I was joking, I thought. And um I just sat on it and
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marinated for like a couple days and and I called her and I was like, “Do you want to do a Mosscal?” And she’s like, “Yes.” So I was like next thing we know
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we were flying down there you go to Waka that May right then and um you know and then we were um out on all the
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different producers you know we tasted so many and one of the criterias I had um had a really great guy that really
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knows the area in Waka and um he um he really did did us well. He took us around, listened to what we wanted,
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which before we left, I said, “I would really love to have a female mascara.” Absolutely.
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If possible. It’s not a deal breaker, but please, cuz I know Mscal, there are more women. Mhm.
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Um uh and um because it’s a celebration, you know, Mscal is a special spirit in Mexico and and it’s, you know, re, you know, it’s really important.
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Um you know, and uh so a lot of women are in in this. So he said, “I will.”
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And so the second, we had no, you know, expectations that week. We just said, “We’re going to go down. We’re going to taste and we’ll see if we find someone.”
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Uh, and the second p person we tasted is what you’re tasting or we just did a tasting with.
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What was the moment that you realized that this fusion between music and this ancestral spirit
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was not only possible but necessary.
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I I equate like the the reason why we named it Las Melodyas Deal Luna the melodies. So there’s notes that are in,
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you know, all spirits, some more than others, but Rosario’s Mscal really,
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you know, reflected these notes in Mscal. And it just it just feels like right for me. Like, you know,
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I I I go back and say why I decided to do a Mscal, and it was um I missed the
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farmers. I missed the producers. I was missing that there was something I was missing. It wasn’t necessarily the business part although it’s important.
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Yeah.
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But the essence of it is really where I wanted I I just I’d missed that and I felt that about music as well. the kind of, you know, um the feel uh of it. And
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so I feel that about spirits and uh in general. And so it was really important to find um a Mscal for us that really
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was you know there were a lot of things sustainability. Absolutely.
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Hopefully a female producer which you know and and obviously at the end of the day the beautiful spirit in the bottle.
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It has to taste good. Yeah. So, well, I think, you know, having it all come full circle for you and then being able to tie in the music, right,
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you know, lineage as well as the ancest ancestral heritage absolutely of the spirit is important and
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absolutely. Yeah. and Ingred and I Ingred’s from the music business and we met because of Prince
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uh and um and her background um and I had we were doing a PR and alumni event,
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you know, after he just passed, we were doing a celebration with people that had worked for him at Paisley Park and um I
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thought she would be a great representation as far as her poetry and and the beautiful would she come and do a poetry piece? Yeah,
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she did. and she said, “Yeah.” And she did and she came in. Um, funny story. Is there enough time? Because I Oh, yeah.
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Yeah. Yeah. So, the how how I real I was like, she’s my peeps right here. So, we’re at this really beautiful event and
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I had put up the Gobi Spirit Rebel up in the the uh green room not to drink because, you know,
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there’s rules for the night. You know, you know, they’ve got their alcohol. We we weren’t serving it, but I was going to it was for later after after the the night.
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And um I see this the head of the the uh the place come stomping on the steps to me and she’s angry and I’m like what’s
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going on? She’s like you have your alcohol out right now in the green room.
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And I’m like what? You know like Ingret had thought it was like green room like you know part of the green room. She cracked it open people sips.
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I would have did it.
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Right. So I was like I got through the night but I was like I like her and so we were besties ever since and it
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just you know that that connection and love of gave and everything is Yeah. Agave brought you together. That’s that’s super funny though.
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Okay. Right about now we’re going to play a little game I call deep cuts.
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Okay. Um and in this we’re gonna dig a little deeper into uh who you are about certain aspects and
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we’re gonna ask some questions. So just first thing that comes to mind give it to us. Okay. This a deep cut. All right.
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First question is everybody every bottle tells a story but not every story makes the label. You were one of the first
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BIPO founders in Agave Experience with Rebel. What were the invisible bottles or battles behind the title and how did you shape and build what you have now?
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There were definitely well one being a female you know in a male dominated extremely dominated field of
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alcohol and then also tequila and agave spirits.
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Um I didn’t set out to do a tequila or agave. It just kind of happened. We we found a really great farm and we just love the juice and that was what it was
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and decided to do that. But um the first thing was actually the people that were
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the taste makers in tequila looking at us like yeah who are you? who who are these people of color come, you know, black
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folk coming over rolling in and uh trying to have a tequila or agave spirit or whatever, you know, and this is our,
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you know, kind of a little bit. But um once they taste it and and then really kind of felt our passion for it and
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appreciation and what we were doing in for our distillery, it was it was amazing because um every time we would
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go down when we were bringing up product up and selling there was the it was a dirt road. Then it became a pave road.
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Then extra, you know, distillation, you know, stills and all this started to grow, right?
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And that was really my heart. I was like, “Oh my god, this is like incredible. It’s happening.” And it’s happening for these beautiful people
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down there that work really hard. Um, so then bringing that to where we’re at with um, Las Melodyas Dan Luna, we
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really wanted to um, have intention with our our name.
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Uh, so because of our music background, Las Melodas, but we also when we flew down into Waka that night was the super
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eclipse Red Moon, you know, um, and we were on the rooftop in Waka that first night before we started our adventure. Um,
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every time we’ve gone down to Waka, not intentionally, there were moons. Um, and so there it was significant in the way
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that um, the indigenous um, harvested moon and the moonlight and things like that. And we thought that adding the
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melodies of the moon, you know, los melodius deuna. The other thing with our label was in intentional too. um Wajaka
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when we went we were like the first time it was very vibrant in colors their um restaurants and their homes and
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everything were bright beautiful colors right and then we there’s this beautiful backdrop of these rolling hills because you fly in into the like kind of valley
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and then go out um that really we wanted to make sure that the label captured that essence of
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how we felt about Waka and so that I think that’s important when you’re thinking about your brand and with intent how how that all comes together.
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Yeah, it’s amazing. It’s amazing.
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Speaking of that, your partnership with Rosario, you know, her being female, young. Yes.
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And fearless though, like so she’s she’s pushing the boundaries of it, right?
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Tell me about how that relationship has really, you know, pushed the brand
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forward because, you know, you again, you you set out, you had ideas of wanting a a female distiller, right?
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But you you found this unique partner and she’s right in line with where you were and then now you guys are a force.
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Yeah, it it was um I I call it magic. Mhm.
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Uh the way it kind of just fell into place. So, as I said, the second person we tasted ended up being Rosario. And as
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much as I loved it, I was like, we’ve got like 50 more producers, right? All week. How far down the line did you go?
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Honestly, did you did you go all the way? We went all the way. Yeah. The business of you.
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Yeah. Had to do it. Uh but by Friday, you know, we had drank and we had tasted some other amazing Mscows. um female, male, all of them, you know, great.
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But there was something special about her that I I you know, she had a western sensibility to the way that she had put
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her penet together where she would have tours coming in. Um it was really set well like you could do amazing dinners
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down there. I I could just see this like you know thing but I also felt like um she because of her background of not
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being a messcalero in the beginning her family wasn’t a five generation meas you know meascal family um
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she was trying different things that maybe she would have been told that’s not how you do it you know so she had an
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openness about the way she wanted to try different uh profiles so when I tasted the cacao. I was like, I’ve never tasted
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a mscow like this ever, you know, and the espedine was phenomenal. And we have another one down the pike. Um, but um
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she she’s, you know, she pu she’s pushing the boundaries of a young messcalero
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and all of that together. like by Friday we were at our um attorneys our our
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attorney at the time we hired her uh and Alvin who was the one that really brought all the different producers together he was he was um phenomenal in
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helping us he um he said while we were talking he was like you guys keep going back to Rosarios you guys want to go we were
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leaving that Saturday it was Friday and we I looked at Ingret and we were like yeah I think we we we know and So we
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went back and so but she had been courted by different producers, right?
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She was she’s becoming a rock star, you know, starting to get known.
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And so I just said to her, listen, you know, we we we said we we would love to work with you. Um we’re going to go back
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to the States, take your time and think about it, and you know, we can talk more. And she’s like, “No, I want to
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work with you.” And we were like the next month down signing production. There you go.
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And that was magic. And the rest is history.
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And she’s wonderful. She she Oh my gosh. She’s part of the labor. She is in it, you know. And it it isn’t
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Mascal’s different than tequila in the sense of like there isn’t all these machines that tell you the steaming is
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done for the tequ, you know, it’s it’s very when it’s right. Yeah.
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You know, and that I love that. you know, um she has to with her skills and their team skills know when that the agave is roasted, right? And it’s done.
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Yeah. You know.
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Yeah. Because every every plant is different.
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Absolutely. And every heat, the oven is different, the plants are different.
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Every time you put it That’s why Mscal is batch orientated, which I love. I love batch.
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So that’s awesome. My next question.
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the synergy between music and and celebration is really what it’s about, right? So,
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that synergy is is a powerful one. It’s why this whole entire, you know, podcast exists about the connection between
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food, music, and culture, right? And those those three powerful forces that connect everybody, right?
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How do you see the spirit being a conduit to knocking
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down some of these barriers? Because I always say that I believe biases cannot exist in an area where there’s a reverence for the art from the artist.
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So the the more people learn about the spirit and what its intended purposes is and then the people that are producing
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it, the less if you have a reference for the art, you have to have a reference for the people. You do.
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So how do you feel about that part of it? Because you are doing you’re exposing people to to all of it, right?
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And therefore educating them on the process and and the intent by nature by through those processes you have to fall
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in love with it right and the people absolutely that I I go back to what I was missing um when I left my first company and I
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and I and I say this fully I missed flying into Mexico City driving down to the farms having uh producers and drones
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were up at 5:00 in the morning before the sun rises. is and we’re getting, you know, these beautiful sunrise and um
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drone shots over our fields and then we’re I’m dealing with the the farmers and the the master distillers there and
25:21
25 minutes, 21 seconds
I missed that and that is really the connection and I think one of the things that is special about this particular spirit is the ancestral part that really
25:29
25 minutes, 29 seconds
got to me in the sense of like how this was done 400 years ago if more. Yeah.
25:36
25 minutes, 36 seconds
you know, they argue how long, but I’m going to say four to be on the safe side, right?
25:41
25 minutes, 41 seconds
Um, but you know, and it and they’ve handed it down generation to generation and Mscal is special and it’s unique and
25:50
25 minutes, 50 seconds
it’s um the way it’s done and and you know, so I I’m I was connected Yeah.
25:56
25 minutes, 56 seconds
on so many levels. But, you know, I go back to Rosario and her family, you know, um it it’s amazing like the cacao
26:03
26 minutes, 3 seconds
paste that is done for the cacao mscal is her mother’s recipe. Wow. Right. So beautiful.
26:12
26 minutes, 12 seconds
Yeah. Deeply rooted. Yeah.
26:13
26 minutes, 13 seconds
Right. And you know, we got to go to her home and her mother showed us how she roasts and um and it’s just it’s
26:21
26 minutes, 21 seconds
beautiful. You know what I mean? And to see that um her parents were against her doing a mcow. or being a mscalero. They were like, “No, you’re going to be a a school teacher teaching English.” Right.
26:31
26 minutes, 31 seconds
Anything.
26:31
26 minutes, 31 seconds
Yeah. No, you know, because her family are from uh tomato farmers, okay, at heart.
26:37
26 minutes, 37 seconds
And so there wasn’t a background of this long lineage. Yeah.
26:41
26 minutes, 41 seconds
Of that. And they were like, “No, you can’t.” And she was like, “By 28, yeah, I’m doing it.” Yeah. No. So that you
26:49
26 minutes, 49 seconds
That’s my heart right there. I’m like, “I love her.” Yeah. That’s amazing. Like Yeah. Going for it. Let’s let’s talk about the the the the fusion of the two.
26:59
26 minutes, 59 seconds
So the when you sip when you sip mascal specifically when you sip your mascal what what’s the soundtrack in your head?
27:10
27 minutes, 10 seconds
So I I’m a firm believer in that you know the food and the music side are paired together in this very symbiotic
27:18
27 minutes, 18 seconds
way. So when you are, you know, tasting this messcow, what’s the what’s the genre? At least the genre.
27:27
27 minutes, 27 seconds
Well, I’m gonna tell you, well, one of the artists that I think I think about when the complexity of uh of the spirit
27:35
27 minutes, 35 seconds
is Hias Coyote. Um they’re unique and um they’ve got all the different, you know,
27:42
27 minutes, 42 seconds
there’s R&B, there’s jazz, there’s there’s esoteric, there, you know, all of that.
27:48
27 minutes, 48 seconds
And um and I really like um I think her name’s Napom, a just really unique person and a unique band. And so I feel
27:56
27 minutes, 56 seconds
that like kind of with a uniqueness of spirits and that. So and it being celebratory again because it’s a celebratory spirit. Absolutely.
28:04
28 minutes, 4 seconds
You know, painting that picture for people um through all of the the different you know applications if you will. you know, normally when you see
28:12
28 minutes, 12 seconds
you have spirits, um, you think about, you know, placing yourself in a in a room to enjoy that, right?
28:19
28 minutes, 19 seconds
So, when you do that, it goes with a soundtrack. You’ll need some music along with that. So, definitely I I just wondered that like
28:26
28 minutes, 26 seconds
how do you feel when it cuz you know, I mean, every like your moods are different. So, like sometimes I want to have a Toba or I might want to have our
28:35
28 minutes, 35 seconds
espedine, but sometimes I want a cacao, right? Um and um just depending on your
28:41
28 minutes, 41 seconds
mood. So um they all can as music changes with our moods, right?
28:47
28 minutes, 47 seconds
Give us a give us a sonic pairing. So let’s go with the through the expressions.
28:51
28 minutes, 51 seconds
What’s the what would the pairing be with the tobela, then the aspedine, and then the cacao?
28:56
28 minutes, 56 seconds
That’s interesting. Well, I’ll I’ll say hiest coyote for the tobella. Um um aspedine.
29:04
29 minutes, 4 seconds
I’m gonna go with Prince.
29:06
29 minutes, 6 seconds
It’s a good one. Yeah, I’m gonna go I gotta do that because he’s so layered and so it’s complex
29:13
29 minutes, 13 seconds
and but still that’s the thing that’s Wow.
29:21
29 minutes, 21 seconds
I mean I I love his B we’ll go with the B sides. Okay. All right. Let’s do that.
29:24
29 minutes, 24 seconds
I know lots of people but I always had the B sides when I growing up. Um, and then the cacao. I I’m going to go
29:34
29 minutes, 34 seconds
I’m going to go with um a jazz of some sort. Yeah.
29:39
29 minutes, 39 seconds
But not the traditional jazz that you might hear on like smooth jazz. I’m talking a bit of um God, I’m trying to remember his name.
29:49
29 minutes, 49 seconds
He’s so good. He’s a drummer. He’s he’s out. He’s I would I would pair it with him. Can’t think of his name right now.
29:54
29 minutes, 54 seconds
But um but yeah, a little jazz jazz smooth, you know, it’s a afterour kind of afertif.
30:03
30 minutes, 3 seconds
Um and um a great pairings with all kinds of sweet and cheeses. So I’m going to go with jazz on that.
30:11
30 minutes, 11 seconds
Okay, let’s go food.
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30 minutes, 14 seconds
What is a dish that takes you back to a moment that you wish you could bottle forever?
30:22
30 minutes, 22 seconds
Wow. I would say I love Indian food. I do as well.
30:29
30 minutes, 29 seconds
So it would definitely be a amazing I I’m I was born in England. Um so
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30 minutes, 37 seconds
they’re known heavy heavy.
30:41
30 minutes, 41 seconds
Yeah. So I remember having such an incredible It’s random but Edinburgh.
30:46
30 minutes, 46 seconds
Okay. Um there was a great uh Indian restaurant there and I remember just loving it and fighting with my brothers
30:53
30 minutes, 53 seconds
and um about who’s going to be able to beat the heat. So we would like back then we would get the heat as hot as we could.
31:02
31 minutes, 2 seconds
There was a Go ahead. I’ll I’ll tell you one other There was a great restaurant in Minneapolis called Sri Lanka. Uh I remember Sri Lanka.
31:08
31 minutes, 8 seconds
Oh my god. And it had more of that and it was hot and I loved it.
31:12
31 minutes, 12 seconds
Okay. Is there an Indian restaurant here now that you you lean on?
31:16
31 minutes, 16 seconds
I’m I’m trying to find it. Yeah. Do you have a recommendation?
31:20
31 minutes, 20 seconds
I do not. I do not. I That’s Yeah, I was looking for your recommendation. Yeah, for sure. Yes. That’s missing.
31:27
31 minutes, 27 seconds
It’s missing. There I used to be able to be be able to find just about anything here. So, like really good Indian food will be the next That’ll be the jam.
31:36
31 minutes, 36 seconds
Yeah. Absolutely. Absolutely.
31:39
31 minutes, 39 seconds
Talk to me about, you know, you being a black woman creating an ancestral Mexican spirit.
31:47
31 minutes, 47 seconds
What is that? What is your your your feelings behind
31:53
31 minutes, 53 seconds
the responsibility that you must feel to
32:00
32 minutes
culturally be seen and represented in a in a in a certain light,
32:08
32 minutes, 8 seconds
right? I um I feel my job is to represent best for Rosario and the spirit itself and the Mexican people.
32:18
32 minutes, 18 seconds
Um might not I didn’t grow up in that culture, but I love it and it’s just a passion of mine. I love the way I just I just
32:26
32 minutes, 26 seconds
gravitated towards um how um well bal they they grow beautiful. I
32:34
32 minutes, 34 seconds
mean, it’s like you go down to Rosario’s Palenke and there’s just fields of beautiful marolds that she does for Day
32:41
32 minutes, 41 seconds
of the Dead. There’s it’s just it’s just plants and and and I I I’m connect I just want to be connected back to that
32:50
32 minutes, 50 seconds
roots. I don’t know if that is my ancestral roots too that’s pulling me towards that since I’m not on that continent. Yeah.
32:57
32 minutes, 57 seconds
So, I feel like connected because of that.
33:01
33 minutes, 1 second
Yeah. But the the stories I think they’re lying though. So the fact that you know like you said a lot of the work
33:07
33 minutes, 7 seconds
for mecow is done by women but not a lot of the shine is given. Right. Right.
33:12
33 minutes, 12 seconds
And so that strong backing of of a woman
33:19
33 minutes, 19 seconds
getting all of the attention for not only what the works but on the other side as well. And so you’re, you know, a woman-ledd company,
33:27
33 minutes, 27 seconds
right, that is pushing forward the works of women. I think is is a super powerful.
33:33
33 minutes, 33 seconds
It is. I I I got to tell you that I have been taste I’ve tasted a lot of mscow and I’m going to tell you the women that
33:41
33 minutes, 41 seconds
are the um mascaleros not not just in the guys but I tend to like it’s like there’s this
33:50
33 minutes, 50 seconds
uh deeper notes and richness and it’s it’s it’s light but still very strong. I mean
33:58
33 minutes, 58 seconds
the the the alcohol in it where she does it. I mean you tried the Tobila it’s 49. Yeah. Yeah. Yeah.
34:04
34 minutes, 4 seconds
But it Yeah. I it feels so beautifully balanced. It’s not burning. It’s it’s just the balance
34:11
34 minutes, 11 seconds
there. And a lot of the women that I had an opportunity they’ve had an opportunity to taste their their mscal.
34:17
34 minutes, 17 seconds
It’s it’s beautiful. And it’s a lot like food though. So it’s a lot like honestly when you when you when you you talk about your I don’t care who
34:25
34 minutes, 25 seconds
you are. your most memorable meals are coming from women.
34:28
34 minutes, 28 seconds
They just are, right?
34:30
34 minutes, 30 seconds
And it’s a certain amount of love and respect that they, you know, a woman puts into everything she does. It shows.
34:38
34 minutes, 38 seconds
Yeah. I mean, I as I asked um Rosario how she thought her thought process on how she came up with her way she does
34:46
34 minutes, 46 seconds
her mscal, and she uh felt it was like a perfume to her.
34:52
34 minutes, 52 seconds
Um she really Yeah, that’s what she said. And I was like I went, “Wow, that’s very cool.” Yes, that’s really cool. And she has her own
35:00
35 minutes
um special clay steel pot that she tries, you know, cuz there’s puga and all these different things that you can blend, but
35:07
35 minutes, 7 seconds
she has her little creation pot, you know, to try out new, you know, being creative and pushing that boundary.
35:14
35 minutes, 14 seconds
Whatever she’s doing, she she has it down.
35:17
35 minutes, 17 seconds
Absolutely. Well, she I mean the Espanine W double gold and is 99. The score was 99.
35:27
35 minutes, 27 seconds
I mean out the gate.
35:28
35 minutes, 28 seconds
Well, that Okay, that was the next So, we just jumping into that. First off, congratulations on on the win. So, the F double gold.
35:36
35 minutes, 36 seconds
Double gold.
35:37
35 minutes, 37 seconds
Double gold. And the year before won silver. Yes. Right. So, you know.
35:44
35 minutes, 44 seconds
Yeah. And then the cacao, you know.
35:47
35 minutes, 47 seconds
gold, you know, and so and then we are in um running for best in class for our finalist for the San Francisco um world
35:55
35 minutes, 55 seconds
spirits competition uh in November. So we’re invited for that. But I mean this is out of the gate. This is our first
36:02
36 minutes, 2 seconds
exa again. So so speak to me about about those awards. So I know I know that you were most excited about that for for her.
36:13
36 minutes, 13 seconds
Yeah. Yeah. Because this is validation. Absolutely.
36:17
36 minutes, 17 seconds
That what you you’re not crazy. What you you you stuck to your guns and this is the result of that.
36:23
36 minutes, 23 seconds
How do you see being such a young company though that the awards how does that what light
36:30
36 minutes, 30 seconds
does that put put you in? Does it does it make you obviously you knew that okay we’re on the right track. Yeah.
36:36
36 minutes, 36 seconds
But what kind of headsp space does that put you in as far as the future and the future of the industry and how things are going? I’m excited. That’s all I got to say.
36:44
36 minutes, 44 seconds
It’s like I guess if you were likening it to a a Grammy. Yeah.
36:48
36 minutes, 48 seconds
Right. And you Oh, yeah. This these are the Grammys for for spirits. It is because San Francisco is known.
36:52
36 minutes, 52 seconds
You know, there are a lot of spirits and I’m not great spirits competitions out there, but this one is known as one of the,
36:59
36 minutes, 59 seconds
you know, and you’re up against, you know, amazing spir other spirits, right? And uh to get this far in that
37:07
37 minutes, 7 seconds
just I already knew, but it is a validation and it’s just really exciting. It really kind of um you know
37:14
37 minutes, 14 seconds
we still have to do the work you know we still have to but it it really does you know for when we we are um promoting and
37:22
37 minutes, 22 seconds
marketing and that we can we can really say we’re award winners.
37:25
37 minutes, 25 seconds
Oh yeah. You’re opening doors so that that that those awards get you in doors for sure.
37:31
37 minutes, 31 seconds
Um and it just it’s a it’s affirmation that you’re on the right frequency.
37:36
37 minutes, 36 seconds
Absolutely. And I made sure that um so we have a beautiful uh attorney uh
37:43
37 minutes, 43 seconds
Blanca. She’s down but she’s known she teaches um she’s known for Mscal uh
37:50
37 minutes, 50 seconds
exporting you know she’s known for that and so um I made sure she knew that Rosario you know we won and then she put it in her paper which is big.
38:01
38 minutes, 1 second
Wow.
38:02
38 minutes, 2 seconds
For the area Rosario that’s huge. And I get a a WhatsApp uh from Rosario. She’s like, I’m getting hit up by all these
38:10
38 minutes, 10 seconds
people. Congratulations. I was like, good job. Because the thing is, it’s not about us all, you know, it’s all collective.
38:20
38 minutes, 20 seconds
I want her to grow. I want her to expand. I want her to to have a great great, you know,
38:28
38 minutes, 28 seconds
you know, successful business of her own. You know, I’m I’m It’s there’s enough to share. So, I want to make sure she’s She’s she’s doing well. Right. So, right. No, that’s amazing. It really is.
38:38
38 minutes, 38 seconds
The again, I think the the part of all of it, the part of branding is to be able to convey a story.
38:47
38 minutes, 47 seconds
Yep.
38:48
38 minutes, 48 seconds
And that’s what’s beautiful about your mascal. You like you’re you’re going it’s a full well-bodied story
38:57
38 minutes, 57 seconds
from earth to plant to harvest.
39:01
39 minutes, 1 second
It really is to bottle.
39:03
39 minutes, 3 seconds
Yeah. And it’s it’s just a special. It’s um And I like the batch part. Yeah. You know. Oh, yeah. For sure. You know what I mean? There is a for everybody either. You’re not
39:11
39 minutes, 11 seconds
supposed to be like Yeah.
39:12
39 minutes, 12 seconds
It’s very limited. It’s a It’s a limited run. It’s it’s the the care and the intention, right,
39:20
39 minutes, 20 seconds
is all there. And so I I think it’s amazing. And I’ve always thought it was amazing. So I’m happy that, you know,
39:27
39 minutes, 27 seconds
and I knew once it was out there that these things would start rolling in. But it’s another thing from believing it and it happening and then it being reality. Yeah. I was
39:35
39 minutes, 35 seconds
like I was like Yeah. No, it’s it’s it’s something. It’s something. It is. It is.
39:41
39 minutes, 41 seconds
The um you’ve been quoted by saying that Lasadas is not just a mecow. It’s it’s it’s not just a product. Sorry. It is a movement.
39:54
39 minutes, 54 seconds
Speak to me about the movement of, you know, spirits on this level and what that means for not only just yourself as
40:03
40 minutes, 3 seconds
a company and and individuals but for the industry at a whole because you know as these things become more commonplace
40:11
40 minutes, 11 seconds
because uh with the manner in which you’re producing it also pushes the industry in a certain direction that is good for everybody. It is. I think that
40:20
40 minutes, 20 seconds
um as we get older, our taste buds evolve like in your teens. Well, you’re
40:28
40 minutes, 28 seconds
supposed to be 21 back then. Um you know, when you’re you you shoot in in alcohol just to just to feel it back. Yes. Not the taste.
40:40
40 minutes, 40 seconds
Right. And I love the um the graduation of these stories, but where it’s coming
40:47
40 minutes, 47 seconds
from. And I think that younger people today are really starting to like really go what am I putting in my body? Mhm.
40:54
40 minutes, 54 seconds
And if I’m going to have that, what is, you know, what is the process? What why should I, you know, spend this money with this this spirit? Mhm.
41:05
41 minutes, 5 seconds
And I think it’s just it’s I think like for Mscal in the Gabby spirits world is the next it’s the evolution of of being
41:13
41 minutes, 13 seconds
able you know to understand that it’s just not for the effects right it’s it’s you know and I think younger
41:22
41 minutes, 22 seconds
people are starting and I think that’s what’s kind of swaying and changing um the thought process of when when you’re going to drink and how you’re going to
41:29
41 minutes, 29 seconds
drink. I mean, if if I want to have something to drink, I want it to be really good, right?
41:33
41 minutes, 33 seconds
And I want it to not have lots of additives and sugars and all that, I want it to be pure. And for me, an agave
41:42
41 minutes, 42 seconds
plant is the the best plant for alcohol out there. It is the lowest on the glycemic spike.
41:50
41 minutes, 50 seconds
Uh so all those things were important because it is alcohol, you know, right?
41:54
41 minutes, 54 seconds
It is. But I just feel like there’s there’s this um a good narrative starting to happen with just good things
42:02
42 minutes, 2 seconds
in in in your body. So I had I have a a cousin and she was posting her uh you know on Instagram her what she you know
42:10
42 minutes, 10 seconds
she’s she likes tequila and you know all that. That’s good, right? And I look and I go, “Oh boy.” Uh and so uh she finally
42:18
42 minutes, 18 seconds
posted one and I was like and I went, “Oh my god, you leveled up.” And she’s like, “Yeah, I can’t be doing those additives and all that anymore.” And I
42:26
42 minutes, 26 seconds
was like, “What? It’s ch, you know, it’s starting to like, okay, think about what you’re putting in your body.” Well, the the the young people today,
42:35
42 minutes, 35 seconds
they’re how they are ingesting information is through story. So, the story matters most for them.
42:43
42 minutes, 43 seconds
You’re not going to get them without the story.
42:46
42 minutes, 46 seconds
I agree. So yeah, when you have a true and honest authentic story that is not manufactured
42:52
42 minutes, 52 seconds
to to to sell but just to educate, right, that’s when you hit gold and then it what’s in the bottle back up.
43:00
43 minutes
Yeah, for sure. Yeah. At the end of the day. Yeah.
43:03
43 minutes, 3 seconds
So if you have a really authentic story, whatever your brand is or whatever, but at the end of the day, you still want to have a solid thing that is the basis,
43:11
43 minutes, 11 seconds
right? And so, um, I I I been going to, uh, you know, doing tastings and and,
43:19
43 minutes, 19 seconds
you know, people are like, you know, educate us on the ancestral versus arteasonal and how that, you know, and people really want to know that.
43:28
43 minutes, 28 seconds
Yeah. It’s super it’s super interesting and it’s specifically for black people because tracing our heritage and lineage is
43:37
43 minutes, 37 seconds
hard, right? So when you can that’s why I fell in love with Japanese culture because it can go back billions of years like you can literally see it you know and with this you can taste it.
43:48
43 minutes, 48 seconds
So that is fascinating to me to be able to you know go that far back to the root of
43:55
43 minutes, 55 seconds
things and have something that is representative of that is amazing.
43:59
43 minutes, 59 seconds
Speaking of that, what does legacy look like for you in terms of the b of the business? because you know it’s rooted in two places, black America and Waka.
44:09
44 minutes, 9 seconds
So what how does that how do you you know well I I’m just integrating that. I don’t really I’ve never been but one for
44:18
44 minutes, 18 seconds
um being in put into one place.
44:23
44 minutes, 23 seconds
So for me I’m just open to um I realized like I am one of the first
44:31
44 minutes, 31 seconds
female uh in agave spirits. I actually am the first.
44:35
44 minutes, 35 seconds
I was going to say, but you go ahead. Uh but um but I having I it’s just amazing to see other like um I went I got
44:44
44 minutes, 44 seconds
invited to the uncle nearest um event that they had and it was um bipac and amazing and just seeing all
44:54
44 minutes, 54 seconds
these women of color doing tequilas and whisies and and and so I hope I want to
45:02
45 minutes, 2 seconds
be part of that legacy of a trailblazer in in that I just happen to love agave spirits and that’s what I chose. I could
45:09
45 minutes, 9 seconds
have chose a whiskey or whatever but for me that my profile the way I love and I have to be authentic with what I like.
45:16
45 minutes, 16 seconds
Absolutely right. I have to like when I tasted Rosario I was like this is I you know
45:22
45 minutes, 22 seconds
um what what we need you know I and so um that’s I just want to be part of the
45:29
45 minutes, 29 seconds
trail trailblazing open it up. We have a a group on a text, all black, female, all doing different spirits and we ask,
45:38
45 minutes, 38 seconds
you know, for help when we need it from the group.
45:41
45 minutes, 41 seconds
Yeah. Best practices. That’s Yeah. Right. Isn’t it cool? Absolutely.
45:44
45 minutes, 44 seconds
And so brain trust.
45:46
45 minutes, 46 seconds
Yeah. Absolutely. So if someone says, “Hey, do you recommend this distributor or what do you think about like you know um bookkeep keeping? Who do you use for
45:55
45 minutes, 55 seconds
bookkeeping?” Because it is a little bit different, you know, with the spirits world.
45:59
45 minutes, 59 seconds
Who do you use? So, there’s a little collective there that’s starting to really kind of kind of move.
46:05
46 minutes, 5 seconds
That’s incredibly inspiring to hear because specifically with with people of
46:12
46 minutes, 12 seconds
color, um there tends to be, you know, this mentality that or at least this this uh narrative that’s pushed that people we don’t get along, right?
46:23
46 minutes, 23 seconds
Specifically women, right? like a group of you put there’s some you put five women in a room together, you know,
46:31
46 minutes, 31 seconds
somebody’s somebody’s limping out there, but when you have like-minded people
46:39
46 minutes, 39 seconds
that that have gold, it doesn’t always have to just be one, right? There’s enough to go around.
46:45
46 minutes, 45 seconds
Absolutely. And I and I feel that’s um really starting to happen. I love our collective. Yeah, it it started with
46:52
46 minutes, 52 seconds
Uncle Nearest and Fawn Weaver and what she’s done um with her team and then um
46:59
46 minutes, 59 seconds
it’s not about competition. It’s about lifting each other up. I want everybody in that text to to absolutely you know
47:08
47 minutes, 8 seconds
uh you know thrive in that the the the more the marrier, right? So you you can’t you know
47:15
47 minutes, 15 seconds
Michael Jackson and Prince although they was complete opposite sides of the spectrum they pushed each other they did you know so they there was it there was
47:23
47 minutes, 23 seconds
some you know I mean there’s a lot of competition but they they were both it was a necessary thing to have those two you know for each other.
47:32
47 minutes, 32 seconds
Absolutely. And for the art it pushed and pushed.
47:34
47 minutes, 34 seconds
Yeah. And so yeah, I mean now imagine again we talking about testosterone here, but imagine if they could had hey had a conversation of like
47:42
47 minutes, 42 seconds
you know best practices and things that didn’t happen. We know that that that famously did not happen but if it would have if it could have like imagine how
47:50
47 minutes, 50 seconds
much further you know how much more you know uh uh incredible art we could have gotten right
47:57
47 minutes, 57 seconds
from that situation. So I I I feel like the women that I’ve you know we are all pushing each other pushing Yeah.
48:06
48 minutes, 6 seconds
Um and and my goal is to to be part of that to help you know I I love what Fawn
48:13
48 minutes, 13 seconds
did and has done and is still doing but um that our job is to to you know carry on carried it on carry on you know. Yeah.
48:21
48 minutes, 21 seconds
Fawn Fawn’s amazing. She’s uh Y and um but it’s just it’s really cool. We don’t had there was no ego. Yeah.
48:29
48 minutes, 29 seconds
Um it was all about you know what can we do to help each other when we can. So absolutely absolutely. Okay. Before I
48:36
48 minutes, 36 seconds
let you leave here, we have to do something I call the lightning round.
48:42
48 minutes, 42 seconds
So in lightning round I’m going to ask you a series of questions or comments and really quick your rebuttal however you see fit. Okay.
48:52
48 minutes, 52 seconds
Let’s try. Let’s go. It’s gonna be awesome.
48:54
48 minutes, 54 seconds
All right. Okay. What’s the first concert you ever attended? Jaco Ptori Weather Report.
49:03
49 minutes, 3 seconds
Where? In Ann Arbor, Michigan. Okay.
49:09
49 minutes, 9 seconds
What’s your favorite meascow cocktail? I know you usually go I know you go neat, but what’s your favorite mess cocktail?
49:17
49 minutes, 17 seconds
Wow, there’s so many amazing ones now. I had so a really great um mixologist. She just
49:26
49 minutes, 26 seconds
did this. She took our tobella which is like crazy to do because it’s you should drink it neat but what she took it and
49:34
49 minutes, 34 seconds
made a um olive oil. It was a olive oil jalapeno drops on the top and it was I
49:42
49 minutes, 42 seconds
don’t know what citrus she it was incredible. So I don’t know the name of it. She just made it rift off it. But I was like,
49:49
49 minutes, 49 seconds
“This was amazing.” So that sounds great.
49:52
49 minutes, 52 seconds
Okay. You have your last bottle of your rarest Mezcow.
49:57
49 minutes, 57 seconds
You’re sharing it with three people. Who are those three people? My mom if she was alive. Mhm.
50:03
50 minutes, 3 seconds
Um my son when he’s of age. Yeah.
50:11
50 minutes, 11 seconds
Or just transport him to another place where it’s legal. Germany loves it.
50:18
50 minutes, 18 seconds
Um, wow. Just and my brother Ben. Okay. Yeah. Awesome. Awesome.
50:25
50 minutes, 25 seconds
What’s the biggest false narrative about mecow? Oh, it’s so smoky.
50:31
50 minutes, 31 seconds
And there isn’t there a worm in it?
50:36
50 minutes, 36 seconds
I just had a conversation about the worm the other day. Like literally. Yeah. Literally.
50:39
50 minutes, 39 seconds
Right. So, if you have a really good mscal, it’s really nicely balanced with a smoke.
50:44
50 minutes, 44 seconds
Yeah. There is some smoke to it, but yeah, that’s the roasting of the penas.
50:48
50 minutes, 48 seconds
Absolutely. It shouldn’t be a smoke bomb. It shouldn’t taste like liquid smoke, right? You gota you want to taste everything else, but it’s part of the It’s one of the notes. Complexity notes.
50:57
50 minutes, 57 seconds
Okay. One word to describe Lasadas de launa.
51:09
51 minutes, 9 seconds
Music in a bottle. We’ll go with three words. Okay. [ __ ] music.
51:17
51 minutes, 17 seconds
[Laughter]51:19
51 minutes, 19 seconds
That’s hilarious. I love it. In the bottle. In the bottle. Yeah. Yeah. There you go.
51:24
51 minutes, 24 seconds
There you go. All right. So, tell everyone where they can find you, where they can follow you, where they can support you,
51:32
51 minutes, 32 seconds
where you are locally, and then what’s to come.
51:35
51 minutes, 35 seconds
Yeah. So, we’re we’re starting the market of Minnesota. So, we are um around town now, and and it’s growing.
51:43
51 minutes, 43 seconds
You can find us on uh melodius dilluna.com.
51:48
51 minutes, 48 seconds
Um and that is also our Instagram as well. Um and on in there there’s a you know a app where it shows where what
51:55
51 minutes, 55 seconds
bars, restaurants, retail we’re on. And we’re also online as well.
52:00
52 minutes
Awesome. Awesome. And give them your social. Yeah. It’s Melodius Dealuna.
52:07
52 minutes, 7 seconds
There you go. There you go. Okay. Again, thank you so much for coming. I appreciate you. I’ve uh you know, thank you for brain.
52:15
52 minutes, 15 seconds
You’re welcome.
52:16
52 minutes, 16 seconds
And I I look forward to continue continually watching the success of this amazing amazing product.
52:26
52 minutes, 26 seconds
I can’t wait for us to do Oh, yeah. We Oh, that’s going to happen.
52:29
52 minutes, 29 seconds
There will be there will be some appearing events. Stay tuned. Stay tuned. It’s all happening and the spirits will be very very live.
52:38
52 minutes, 38 seconds
And I appreciate your support.
52:39
52 minutes, 39 seconds
For sure. For sure. For sure. Again, this has been the Taste Music Here Food Podcast Show. I am your host Ed Porter.
52:46
52 minutes, 46 seconds
Till next time, peace.