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Mulligan Stew

Even though iconic Canadian broadcaster Terry David Mulligan currently hosts a weekly 2-hour music show and a weekly food and wine series he’s been interviewing music stars for over 50 years on radio and TV.

50 years of rock and roll. 15 years of film interviews and 9 years of food and wine stories.

Apr 25, 2020

“they do not adapt to the market needs but rather feel it is the market that needs to adapt to the needs of the agave”

For fans, the search for real mescal/mezcal  starts in the city of Oaxaca, Mexico 

The tasting session with Sosima in Oaxaca was a Christmas present from my daughter Kate.

Her husband Pete was along for the tasting, to take some photos and make sure I found my way home.


Sosima is a  third-generation mezcal master from San Miguel Suchixtepec.  Olivera's grandfather and her father brought Sosima and her six brothers into the world of making mezcal from a young age. She was taught the art by her Grandmother and Aunt.

She's proud of her chontal ancestry—the indigenous people of Oaxaca—and explains that her people are a peaceful and united group that continues to make mezcal in the traditional approach: not only for drinking but to sustainably cultivate the plant for future generations to come.


There’s a saying in Mexico about Mescal

“When something is bad..the answer is mezcal

When something is good..the answer is mezcal”


They are the Maestro Chontales Tres Colibris (Three Hummingbirds) from Sola de Vega in Oaxaca.

Eight families with a long tradition of Mezcal making.

We welcome to Mulligan Stew Podcast The Mezcalistas