SACRED: Saving Agave for Culture, Recreation, Education, and Development

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Spreading the Love

Chef Mike Bagale's pechuga bonbon

Dark Matter's Jesse Diaz contemplates coffee and agave spirits

Maestro Margarito Cortes

Dark Matter's employee holiday gift, a pechuga distilled through Love Supreme

Alinea

In March 2016, we conducted a private tasting of agave spirits for Alinea Executive Chef Mike Bagale. Three hours and 19 spirits later, Chef left with a request: "Can you get me 77 pounds of that fruit?" The fruit to which Chef refers is the plantains, pineapples, and raisins through which Eduardo Angeles distills his traditional chicken pechuga. We fulfilled his request, and in return, Chef added to the Alinea menu a dish that gave a nod to agave spirits and included a chocolate bonbon made with that pechuga fruit (picture left).




Dark Matter Coffee

In November 2016, we hosted the Dark Matter Coffee crew in Oaxaca, where we connected them to several friends who make agave spirits. One of these friends is Maestro Margarito Cortes in Miahuatlan. Maybe you've tasted his coffee pechuga? Our friends at Mezcaloteca bottle that and send it out into the world. Anyway, Dark Matter hired Margarito to distill his coffee pechuga through their Love Supreme beans, so they could give each of their employees an extra-special holiday gift. Makes you want to get a job with Dark Matter, right?


Rare Agave Spirits Tastings
Chicago's Agave Triangle
Partnership with Roots Chocolates
Funding for the Biblioteca el Rosario AC
Replanting Agave
Water Reservoirs in Santa Catarina Minas
Earth Day
Dia de Reyes, Los Tres Reyes Magos


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