Podcasts about sombra mezcal

On the Park Street Insider Podcast, we often explore the underlying ethos that guide a brand concept to concrete success. For Richard Betts, the founder and  CEO of Casa Komos Brands Group, the brands he's developed throughout his career—including Betts & School, Astral Tequila, Sombra Mezcal, and Tequila Komos among others—have always lived at the intersection of enthusiasm and opportunity. On this episode, the Park Street Insider Podcast's Emily Pennington is joined by Betts to dive into his entrepreneurial journey. Betts got his start in restaurants, eventually becoming a wine director in Aspen and then certified as a Master Sommelier in 2003.  He then went on to found both Betts and Scholl Wine and Scarpetta Wine before getting into the world of spirits where he helped develop Sombra Mezcal. Betts now runs Casa Komos Brands Group handling  Tequila Komos and Superbird, plus a couple of impending brands he shares in this interview. Having worked closely in both wine and spirits, Betts breaks down the primary differences and overlaps between operating brands in these two spheres.  You'll also hear about Bett's values as a leader, outlining how to build healthy and effective company cultures. Episode Breakdown: 0:12 - Introduction to agave spirits in the U.S. market 6:05 - Richard Betts Background 11:00 - Founding  his first  wine brand 15:50 - Sombra Mezcal 19:50 - Partnership with Davos Brands21:20 - Difference between wine and spirits industries 25:00 - Founding Casa Komos Brands Group 30:11 - Route to market for CKBG brands 32:07 - Tequila Komos partnership with E&J Gallo  33:35 - Betts' values as a leader: 37:12 - Health and wellness for entrepreneurs: 39:30 -Tips for aspiring entrepreneurs:  Key Quote:"We make things that we love and that we think have a chance of being loved by others. So we live at the intersection of enthusiasm and opportunity. And I think when you show up with that sincerity you'll also show up with a willingness to work hard."In this episode you'll hear from:Richard Betts, CEO, and Founder, Casa Komos Brands GroupMentioned in this episode:Casa Komos Brands Group Tequila Komos Davos Brands: What It Takes— Davos Brands Co-Founders Andrew Chrisomalis and Guillaume CuvelierLearn More About Park Street Sign up for our Daily Industry Newsletter.Follow us for more industry insights onLinkedIn FacebookTwitterInstagram

In this episode we had a great talk with Martha about Sombra Mezcal sustainability projects, their mission and the growth opportunities and challenges for the category in 2021.

Review of Sombra Mezcal Espadin

Today we're drinking Sombra Mezcal and watching Arizona Dream (1991).

Richard Betts is a winemaker, entrepreneur, author, and former Master Sommelier. Richard is one of a handful of people to ever pass the Master Sommelier exam on his first attempt. He also has created many wine and alcohol brands we know and love - including Betts & Scholl, Scarpetta, My Essential Red and Rose, Sucette Grenache and Sombra Mezcal. He is the New York Times best-selling author of “The Essential Scratch & Sniff Guide to Becoming a Wine Expert”, “The Essential Scratch & Sniff Guide to Becoming a Whiskey Know-It-All” and “The Ultimate Scratch & Sniff Guide To Loving Cannabis” (soon to be released). Today we talk about Richard's almost super-human ability to balance extreme fun with intense fitness, and how his practices have evolved as he has gotten older and wiser. We also talk about how he maintains a balanced diet and his sanity during his travels and downtime, and how the COVID-19 pandemic has changed his outlook on his once very rigorous travel schedule. Lastly, we discuss the rise of the sommelier and how the Black Lives Matter movement led to his decision to renounce his Master Sommelier pin and title. Show Notes: - The Essential Scratch & Sniff Guide to Becoming a Wine Expert - The Essential Scratch & Sniff Guide to Becoming a Whiskey Know-It-All - An Approach to Relaxation - Tequila Komos - Superbird - Casa Komos Beverage Group (CKBG) Sponsored Promotions: -15% off at Boulder Wine Merchant (303) 443-6761 with code FINELINE15 --- Support this podcast: https://anchor.fm/finelinepodcast/support

After studying geology and gaining a BS, an MS and nearly a JD, Richard Betts discovered a love of wine. He served as the wine director at The Little Nell in Aspen from 2000 to 2008, and while there, in all his spare time, in 2003, Richard was the 9th person to ever pass the Court of Master Sommeliers’ Masters Exam on the first attempt. Richard co-founded the wine labels Betts & Scholl in 2003 and Scarpetta in 2006 and founded Sombra Mezcal in 2006. Today, Richard runs Komos Tequila and Superbird Paloma (in a beautiful can), My Essential Wines, and the wine from Barossa in South Australia,  “An Approach To Relaxation.”   Richard is the New York Times best-selling author of “The Essential Scratch & Sniff Guide to Becoming a Wine Expert” and “The Essential Scratch & Sniff Guide to Becoming a Whiskey Know-It-All.”  And after nearly two decades as a Master Sommelier, and feeling disillusioned by the lack of evolution in the organization, Richard has altered the wine world forever, by being the first person to resign as a Master Sommelier. He is here to tell us about his journey and his decision. Here are the show notes: Richard covers his background and his path towards becoming a Master Sommelier. He takes on a journey of what it was like for him in the early 2000s and how the Court of Master Sommeliers of that time fostered his love of learning and wine We talk about Richard’s growing concerns about the Court of Master Sommeliers over time and then we delve into the two major issues that made him quit the organization: The Cheating Scandal of 2018, in which a Master Sommelier gave away answers to the blind tasting portion of the exam to several people in California, and then the Board revoked all certifications of the credential around the world with no explanation or apology. The apathy of the Board of Directors of the Court of Master Sommeliers to the Black Lives Matter Movement, and their veto of a statement of inclusivity to remain “neutral.” Richard tells us how he quit the organization and the painful and extensive steps he took to try to fix things before he made this drastic step. To editorialize: Richard is a hero in the wine world. He has left an indelible mark that screams “I value integrity over status and exclusivity.” His moral compass, intelligence, and down-to-earth style and, ultimately, its lack of fit with the Court should have us all questioning why we give so much deference to those with the credential, when it is a reductive look at one’s ability to take an exam well, not to be the best wine professional s/he can be.   Bravo to Richard. He is a hero and a model for us all. Here is a link to his resignation letter.   _______________________________________________________ Thanks to our sponsors this week:   Wine Access  Visit: www.wineaccess.com/normal and for a limited time get $20 off your first order of $50 or more!  Wine Access is a web site that has exclusive wines that overdeliver for the price (of which they have a range). Check out their awesome wine site with fantastic, hard to find wines -- you won't regret it!    Thanks to YOU! The podcast supporters on Patreon: https://www.patreon.com/winefornormalpeople And get your copy Wine For Normal People Book today! 

Richard Betts passed the Court of Master Sommeliers’ Masters Exam on the first attempt, the ninth person ever to do so. He co-founded the wine labels Betts & Scholl in 2003 and Scarpetta in 2006 and founded Sombra Mezcal in 2006. Today, Richard spends his time guiding Astral Tequila, and his newest wine project “An Approach To Relaxation.” Richard is the New York Times best-selling author of “The Essential Scratch & Sniff Guide to Becoming a Wine Expert.” He and Zuckerman discussed the long term effects of nurture, a deep-seated fear of failure, when he proposed to his wife, how it feels to give back, and working at the intersection of enthusiasm and opportunity!

Get the featured cocktail recipes: It’s All Longberries To Me   They say to change the world, you must first change yourself and Jessica is living that truth. By continuously seeking out new opportunities—and sometimes just creating them for herself—she has carved out a career path filled with exciting challenges that has also afforded her the space she needed to grow professional, as well as personally. As her career advances, she takes leading by example to heart and is always trying to find balance between work and life. On this epi, Jessica shares her personal journey to living and working in harmony with her physical and mental well-being. A situation many of us have battled, for sure. Want to find balance and harmony in your next cocktail? Then head over to our library of libations to find the prefect recipe. Don't forget to support us by subscribing, downloading and reviewing the show. I’d love to hear from you.

Sombra Mezcal's Andres Portela was steeped in hospitality as part of a generous Argentinian family. Early studies in English and getting mix tape suggestions from his musical siblings encouraged Andres to take the stage, but not in the way you'd think. Working his way through the hospitality industry in Mexico, Andres now takes the stage to educate the masses on the beauty of Agave, and of course Sombra Mezcal. We chat Metal, RiotFest, sustainability, and Mezcal.

Richard Betts, founder of Sombra Mezcal and My Essential Wine is a master sommelier and a master of mastery. As an inquisitive young kid in Arizona, a punk rock attitude and passion for detail set a successful academic career in motion. After leaving his legal degree pursuit for hospitality, Richard fell in love with wine; the root of his voyage into spiritous culture. After being a successful master somm, importer, and author, what's left to achieve in this sea of opportunity? Agave sustainability for one.... We talk Black Flag, soil, fibers, and Mezcal.  

P & P Pisco (Casey Robinson)1 oz pisco1 oz Pimm’s No. 1.25 oz maraschino liqueur.5 oz fresh lime juice.5 oz fresh lemon juice.25 oz rich simple syrup (2:1)3 dashes Angostura bittersChilled ginger beer, to tastemint sprigcucumber wheellemon slice Combine ingredients in a shaker with ice and shake until well chilled. Strain into a Collins glass filled with crushed ice. Top with ginger beer and garnish with the mint sprig, cucumber wheel and lemon slice. Mezzin Wit Ya (Salt, Boulder)2 dashes olive oilSlice of serrano pepper2 oz Sombra Mezcal.5 oz St. Germaine.5 oz Green Chartreuse.5 oz agave nectar1 oz lime juiceFresh ground black pepper Muddle the olive oil, serrano pepper and agave in a mixing glass. Add the Mezcal, St Germain, Chartreuse and lime juice. Shake with ice until well chilled. Strain over ice and garnish with a lime wheel and a few grinds of pepper. Melons Rising1.5 oz gin.5 oz overproof rum.5 oz Aperol.5 oz watermelon syrup (equal parts fresh, strained watermelon juice and sugar).75 oz fresh lime juice1 dash Bitter Truth grapefruit bitters1 sprig fresh thyme for garnish Combine all ingredients and shake with ice until well chilled. Strain into an ice-filled glass and garnish with the thyme. Beer and a Smoke1 oz Sombra Mezcal.75 oz Lime Juice1 dash The Bitter Truth Celery Bitters4 dashes Cholula hot sauce Stir with ice and strain into a chilled Collins glass rimmed with kosher salt, celery salt, and ground black pepper. Top with 6 oz Victory Pilsner and garnish with freshly grated orange and lime zest.

Against All Odds1.5 oz Bushmills Irish Whiskey1.5 oz Channing Daughters Scuttlehole Chardonnay0.5 oz Rothman & Winter Orchard Apricot0.25 oz Rhum Clément Creole Shrubb Stir with ice and strain into a cocktail glass rinsed with Reposado Mezcal. Garnish with a pansy. Sloe and 'Loe1.5 oz Plymouth Gin0.75 oz Plymouth Sloe Gin0.75 oz aloe juice0.75 oz honey syrup0.75 oz lime juice Shake with ice until well chilled and strain into an ice filled highball glass. All Bets Are Off1.5 oz Sombra Mezcal.75 oz Dolin Blanc Vermouth.75 oz Yellow Chartreuse2 dashes Grapefruit bitters (The Bitter Truth) Add all the ingredients to a mixing glass and fill with ice. Stir, and strain into a chilled cocktail glass. Twist a piece of orange peel over the drink to express the oils and discard. Dayenu1.5 oz Kosher-for-Passover Gin or Vodka.75 oz Lemon Juice.25 oz Agave Nectar3 Tarragon Leaves2 large Strawberries2 oz Seltzer Muddle strawberries with tarragon in tin. Add all other ingredients other than soda and shake with ice. Fine Strain into martini glass and top with soda.

This week’s on In the Drink, host Joe Campanele is joined by winemaker, master sommelier and beverage expert Richard Betts, who’s latest ventures include Sombra Mezcal, “The Essential Scratch n Sniff Guide to Wine Expertise” & two new wines – St. Glinglin & The Essential. Hear about why terroir is so important in mezcal production and how mass-produced tequila masked the original brilliance and delicate flavor profile of mezcal. Hear Richard’s thoughts on the current state of Bordeaux and why he thinks it should be affordable and drank by all. Richard reminds listeners that everybody should feel good about having a glass of wine with lunch, and enjoying life to the fullest! This program was sponsored by White Oak Pastures. “I had no expectation that anybody was ready for this [Sombra Mezcal] but me – that’s how I approach all my projects.” “It’s not about the superstar chef or sommelier – it’s about the superstar guest. Our job is more about helping people understand what they love, than of telling them what they should love.” “The table is never truly set until there’s wine on it.” “I’m old enough to remember when Bordeaux was affordable and we all drank it.” –Richard Betts on In the Drink