The environment we live in is getting hotter and more volatile. We know the planet cannot sustain a growing population running businesses that pursue profit above all else. The consumption-based economy that’s been tightening its grip on society for at least a generation has led to a world awash with single-use plastics and electronics built in obsolescence.

An open discussion about the fundamental contradictions between mezcal at its best and the market that demands it.

Consider for a moment the challenges of our age: culture wars and social division; the wealth gap and cost of living crisis; climate change; loss of biodiversity and ecological collapse. These are all issues caused by an overly capitalist, consumption-based society, and I believe they can all be solved with a proper appreciation of traditional mezcal and the culture behind it. That’s why I made a radical career change some years ago to work with agave rather than money.

The Sin Gusano project and its customers have been supporting SACRED as part of our profit share programme since 2017. Following our most recent donation I asked SACRED founder Lou Bank for a brief update on projects. I’ll be travelling in the states of Durango and San Luis Potosi with Lou in January next year (as long as Covid allows), so expect to hear more about future projects after that. For the moment Lou’s update follows verbatim:

Climate change is THE big threat of our times.

Well ok there’s also unbridled capitalism. I suppose there’s also the rise in populist leaders and nationalist politics… potential nuclear war… the age of artificial intelligence… loss of personal freedoms and self-determination.  Oh yeah, and there’s that lethal global pandemic.

In February 2020 I arrived to Mexico for what has become an annual exploration of rural communities that produce agave spirits. Thanks to COVID-19 what was planned as a 4-week trip ended up taking nearly half of 2020. I’m now back in London and putting down some thoughts on the experience from my returning traveller 14-day quarantine.

Sustainability is a very hot topic in the world of mezcal, and one I’m asked about with increasing frequency. Here’s a short read on how we approach it:

In 2017 we opened London's only dedicated mezcal bar, and had a great time doing it. Now it's time for the next chapter. Here's an article - recently published in Mexican food & culture magazine "Bite" about some of our plans for 2018. Page 12-13 of source.

Sin Gusano was conceived in later 2016, when a last minute holiday to southern Mexico turned into a new business and passion project. Here's an article - published in Mexican newspapers "The Huatulco Eye" and "The Oaxaca Times" - about that trip and the inspiration behind the venture.