Oaxacan Landraces the people the history the plants entheogens

[acespicoli]

God's eye - Wikipedia

en.wikipedia.org

Octahedron - Wikipedia

en.wikipedia.org

Monte Albán - Wikipedia

en.wikipedia.org

Mysterium Cosmographicum - Wikipedia

en.wikipedia.org

Zapotec Art

Zapotec art is wonderful, do you know anything about Zapotec culture? After discovering it you will want to run and visit the land of Oaxaca.

mexicanarte.com

Their governing elite believed that they descended from supernatural beings who lived among the clouds, and that upon death they would return to the clouds. The name by which Zapotecs are known today results from this belief. The Zapotecs of the Central Valleys call themselves "Be'ena' Za'a" - The Cloud People.

 

[Emperortaima]

I was gifted some seeds years ago maybe around 2017 or 2018 they were labeled Oaxacan Rainbow was told they were heirloom or maybe landrace I wonder if the rainbow is a reference to when it is close to finished and the leaves changing colors? But wth do I know

 

[acespicoli]

any tried this, im thinking it might be worth a go...?

@fygtree who told us ‘La Perla Negra’ is another name for black stem Oaxacan ‘pearl’ pheno.

STRAIN BACKGROUND​

Mother – La Perla Negra IBL​

After a bit of confusion we are happy to finally bring you another wonderful Mexican heirloom ,La Perla Negra. After tracking down the original source and comparing notes with a number of other Mexican growers we are certain this beautiful lady comes from Oaxaca. For anyone who is new to Mexican varieties, the Oaxaca region is known as one of the best for quality genetics.
We also asked a few other well informed peeps, and got some interesting feedback ….
@fygtree who told us ‘La Perla Negra’ is another name for black stem Oaxacan ‘pearl’ pheno.
@mulberry.tree.ishents aka Doja (original source) thought the name was referring to the seed morphology…
@mayanseeds.mx “…. it’s probably (the name) a reference to the source being close to the ocean. For instance, Guadalajara is called “La Perla de Occidente”, while Mazatlán in Sinaloa is called “La Perla del Pacífico”
@frostedkush247 aka The Highland Club gave us this info… “La costa chica of Guerrero is as its name suggests, it’s a smaller costal location known for their afro-mexican culture! Dry-tropical climate it starts from Acapulco down towards the boarder of Oaxaca, La Perla Negra seems to be probably the same gene along that area others do call her ‘Negra Tomasa’ after the popular song but mostly cause of its dark purple blackish stalk and branches, some families plant their crops in swamp like areas since the water seems to saturate the lands close to its shores, but I have seem many people use charcoal sand and volcanic rocks to filter much of it.”

LA PERLA NEGRA​

LA PERLA NEGRA​

LA PERLA NEGRA​

LA PERLA NEGRA​

LA PERLA NEGRA​

LA PERLA NEGRA​

LA PERLA NEGRA​

LA PERLA NEGRA​

SUMMARY
She grows like a sativa, but has broader leaves and doesn’t stretch a great deal. All 3 phenos stayed pretty squat throughout flowering, which proved very practical under lights. A few days after these pictures were taken she started to colour up with a gorgeous purple fade, before going much darker green / purple across leaves and stems. The buds that go dark purple / black. Like the Kona Gold IBL this line produces those lovely mini-sativas, perfect for inside or out. She’s super easy to grow. No issues with uneven branching or node spacing. This line produces gorgeous plants every time.
Aromas are real nice too. Pheno #1 (mother to repopulation) was very sweet / floral in both smell and taste, ph#2 & #3 basically follow suit. The buds are very round, and dense and sit neatly along each branch. The tips of each calyx goes purple and black very early on in flower, before being covered with trichomes.
She packs on plenty of meat during flower with the end result looking nothing short of spectacular. Images say more than words, so feast your eyes….


Leaf morphology eh... as long as the effect cerebral not couch locked is on for the type im down
there always been a mixing of strains down there, they end up unique
Is it worth a try?

 

[Rgd]

as long as the effect cerebral not couch locked is on for the type im down
there always been a mixing of strains down there, they end up unique

yes

Is it worth a try?

as long as the effect cerebral not couch locked

 

[acespicoli]

yes

as long as the effect cerebral not couch locked

Should have added this for "Black Pearl"
This is from the #icmagfam breeder .... Im always a skeptic starting a new strain,
the buzz on those old imports could be quite nice on a good sample
Im gonna have to trust his judgement as hes been around the block a few times
He has a few other south of the border wares as well might have to get two selections make it worth the trip

>>>Best>ibes

 

[Mitsuharu]

@acespicoli
Would be better if you upload these beautiful pictures here and not extern. They maybe are sooner or later gone on external pic-hosters and nobody can see them then on this thread.

 

[acespicoli]

Maguey | Mezcal Reviews

Any certified mezcal will state the scientific plant name using the term Agave, while the common name that is used in the community and by the producer is listed as Maguey. For example, Maguey espadin is an Agave angustifolia. The maguey name can be used to delineate between different local...

www.mezcalreviews.com

Maguey​

Any certified mezcal will state the scientific plant name using the term Agave, while the common name that is used in the community and by the producer is listed as Maguey. For example, Maguey espadin is an Agave angustifolia.

The maguey name can be used to delineate between different local variations of scientifically related plants. For example, there are several sub-varietals of Agave karwinskii that grow in the community of Santa Catarina Minas, Oaxaca: Maguey marteño, san martin, san martinero, barril, largo, tobaziche, tripon, madrecuixe, and more. Some of these names may be referring to the same agave plant, but different producers have their own slightly different name for them. Some of these other names are used by producers to describe slight differences in height, width, penca size and color, where the maguey was grown, etc…. For example, if the agave grows on a certain hill it might be marteño, but if it grows near the stream it might be san martinero.

While it’s helpful to have these names to designate smaller differences in the plants, it can also create confusion as the same name may refer to different things. For example, a Maguey cuish in Santa Catarina Minas is referring to an Agave rhodacantha. However a Maguey cuish in (almost) any other community in Oaxaca is referring to an Agave karwinskii.

To browse specific agaves instead of magueyes:

Coyote​

Like many Magueyes, the name coyote is used regionally to refer to different agave species. In most cases, Maguey coyote refers to a wild Agave americana, meaning it’s related to Maguey arroqueno and Maguey sierra negra. In other cases, however, like in San Luis Amatlan, some local producers use the term coyote for an Agave karwinskii, meaning it’s related to Maguey cuishe, madre-cuishe, etc. In 2019, a batch of coyote under the Mezcalosfera label listed the species as Agave lyoba.

About this mezcal​

Macurichos Cirial / Coyote Puntas is produced using maguey Cirial (Agave karwinskii) and maguey Coyote (Agave americana) in Santiago Matatlán, Oaxaca, México. The harvested agave plants are cooked in an earthen oven, milled using a stone tahona mill, fermented in wooden vats, and distilled twice using clay pot stills, which is different from most of this producer’s mezcal. This puntas is the first cut off the still.

Macurichos Mezcal​

Led by maestro mezcalero Gonzalo Martinez, Mezcal Macurichos is dedicated to the protection of the cultural tradition and the agricultural heritage of agave within the iconic mezcal production community of Santiago Matatlán, Oaxaca, Mexico. The family employs numerous neighbors and is one of the rare distillers the area who still produce using Ancestral methods, including clay pot stills. Gonzalo and his brothers cultivate their own diverse fields of agave – planting from seed and reforesting the diminishing wild agave populations.

Tobala​

Maguey tobala (Agave potatorum) grows wildly at high altitudes and it is often cultivated as well. Its relatively minuscule size yields extremely limited quantities of intensely aromatic mezcal. Due to its tiny size and long growing period (12-15 years), Maguey tobalá is becoming increasingly rare in some regions. Unlike most other maguey, tobala does not produce hijuelos, which are the shoots or pups that sprout around the main plant once it has matured. For this reason, tobala can only grow from seed. Towns like Santa Catarina Minas, Oaxaca have two different types of Maguey tobala: tobala chino which grows in the sun, and tobala orejon which grows in the shade. This difference in sunlight is amplified over the 12-15 years it takes for the plants to reach maturity, and the two different types of tobala have a noticeably different character and taste. Some mezcaleros, like Tio Rey (Mezcal Vago) in Sola de Vega, have been successfully cultivating Maguey tobala for years.
Read more about this maguey in our blog: Blind Tasting: Agave Tobala Mezcals
Photo courtesy of our friends at Maguey Melate

Will share some reviews of the best mezcal in the future,

Tobala​

Maguey tobala (Agave potatorum) grows wildly at high altitudes and it is often cultivated as well. Its relatively minuscule size yields extremely limited quantities of intensely aromatic mezcal. Due to its tiny size and long growing period (12-15 years), Maguey tobalá is becoming increasingly rare in some regions. Unlike most other maguey, tobala does not produce hijuelos, which are the shoots or pups that sprout around the main plant once it has matured. For this reason, tobala can only grow from seed. Towns like Santa Catarina Minas, Oaxaca have two different types of Maguey tobala: tobala chino which grows in the sun, and tobala orejon which grows in the shade. This difference in sunlight is amplified over the 12-15 years it takes for the plants to reach maturity, and the two different types of tobala have a noticeably different character and taste. Some mezcaleros, like Tio Rey (Mezcal Vago) in Sola de Vega, have been successfully cultivating Maguey tobala for years.
Read more about this maguey in our blog: Blind Tasting: Agave Tobala Mezcals
Photo courtesy of our friends at Maguey Melate

Tío Rey — Mezcal Vago

mezcalvago.com

"Uncle" Tio Rey - The bottling is done by hand in the city of Oaxaca.

Tío Rey’s town of Gulerá is about 15 minutes up the valley and is part of the municipality Villas Sola de Vega. The lush mountain valley is a 2.5-hour drive from Oaxaca and sits at 1450 M above sea level. (16°28'44.72"N 96°57'42.80"W).

Tío Rey has a great supply of spring water that flows year-round and contributes to his unique flavor. The mineral rich soil and relatively cooler climate make for a perfect spot for growing a variety of Agave. Sola de Vega has the most diversity of agave in Oaxaca and therefore the world. Salomón Rey has at least 15 varieties of agave that he cultivates, including: Espadín, Coyote, Arroqueño, Mexicano, Tobalá, Sierra Negra, Madre Cuixe and Barril.

Blind Tasting: Agave Tobala Mezcals | Mezcal Reviews blog

In our second blind tasting, we taste eight different 100% agave Tobala mezcals. This type of mezcal is known to be light, sweet, and floral.

www.mezcalreviews.com

Wild agave Tobala is one of the most prized of all agaves and often called the King of Agaves in Mexico. Agave Tobala is also known as agave Potatorum and grows wildly in states Oaxaca and Puebla. In mezcals from Puebla, agave Potatorum might be called Cenizo on the bottle, which is a name used for a number of different types of agave species and can lead to confusion among consumers. Additionally, Tobala plants can be mistaken for agave Cupreata as both agaves are relatively small with a similar leaf structure. Agave Tobala grows naturally at high altitudes in shaded areas. When mature after 12-15 years of growth, the agave hearts are the size of basketballs and have a high starch content. Due to their small size, it takes about eight agaves hearts to match the same mezcal yield of a single espadin agave heart. Low-yield combined with high-demand has been devastating to the population of wild Tobala plants and driven up the price of this mezcal. Children have been known to extract premature agave Tobala in order to get money from local mezcaleros.





Mezcal made from agave Tobala often tastes light, sweet, and floral. Many brands are producing mezcal made from agave Tobala and it is one of the most popular mezcals after agave Espadin in the United States. While agave Tobala has been difficult to cultivate, many brands have learned to do so in order to develop long-term sales and sustainability. Unlike most other agave, Tobala does not produce hijuelos, which are the shoots or pups that sprout around the main plant once it has matured. Brands with sustainability programs often grow Tobala from seed in protected nurseries and then plant them in a more natural habitat; this is where the term “semi-cultivated” is derived.

Agaves Cupreata (left) and Tobala (right) at the Mezcal Real Minero agave nursery

Wild agave Tobala is one of the most prized of all agaves and often called the King of Agaves in Mexico.

 

[acespicoli]

El Jolgorio Tobala - Tasting notes | Mezcal Reviews

El Jolgorio Tobala is made by Gregorio Martinez and Valentin Cortes, whose work is an artistry that is unsurpassed. This Mezcal is very fresh and aromatic.

www.mezcalreviews.com

 

[Creeperpark]

El Jolgorio Tobala - Tasting notes | Mezcal Reviews

El Jolgorio Tobala is made by Gregorio Martinez and Valentin Cortes, whose work is an artistry that is unsurpassed. This Mezcal is very fresh and aromatic.

www.mezcalreviews.com

View attachment 18929588

Those bottles look clean without a bunch of stuff in them. Smooth.

 

[acespicoli]

One of my favorite aspects of HT publishing this article is giving respect to MS
The "Teacher" there was this book iirc ? many years ago (The songs the plants taught us)
The Songs the Plants Taught Us is a remarkable document, offering a window for our ears and minds into authentic ayahuascero healing sessions. Recorded deep in ...

While not always related by demographics etc my posts sometimes wander...
The idea remains the same village elders healers ... spirit journeys things that transcend time and space.
I am in no way advocating using dangerous or hard drugs. I do see mj and pc as harmless in the right setting

She healed many people who were seeking in need of spiritual food
Hope you enjoy the share,

 

[acespicoli]

Oaxaca x Panama. Regular Seeds. ACE Seeds. Best sativas

Oaxaca x Panama. Oaxaca Panama. High THC. Oaxaca seeds. Oaxaca 79. ACE Seeds Panama. Panama Red. ACE Seeds.

www.aceseeds.org

@dubi has done an excellent breeding of two legends from South of the Border
Dropping at North Atlantic Seed and other fine shops that carry Ace Seeds
THANK YOU for these epic genetics and all your hard work in the garden!

 

[Creeperpark]

View attachment 18974878

Oaxaca x Panama. Regular Seeds. ACE Seeds. Best sativas

Oaxaca x Panama. Oaxaca Panama. High THC. Oaxaca seeds. Oaxaca 79. ACE Seeds Panama. Panama Red. ACE Seeds.

www.aceseeds.org

@dubi has done an excellent breeding of two legends from South of the Border
Dropping at North Atlantic Seed and other fine shops that carry Ace Seeds
THANK YOU for these epic genetics and all your hard work in the garden!

Holy smokes friend. That looks crazy and fricking killer at the same time. How many weeks of flowering did it take to get to this point?

 

[acespicoli]

Holy smokes friend. That looks crazy and fricking killer at the same time. How many weeks of flowering did it take to get to this point?

After reviewing the Oaxacan S1 thread the old line had poor germination rates there were some fine examples. This is @dubi picture of his outcross to the very fine panama f10 momma which has improved and brought life back to the old line as you can see here. Just like many of us here im waiting on these new improved versions to arrive in the USA.
If irc hes saying they flower in respectable 16 weeks or less? But I let him answer on his work when he sees this post @Creeperpark
Does look just as she should!!! Im looking forward to further refinement of the pheno here.
You know the effect is creeper trippy incense. Pretty stoked for these to make their way back across the pond after being preserved by our very able friend

 

[El Timbo]

Nice thread! Did anyone else grow out those Oaxacan freebies that Gypsy gave out years ago? I grew some in 2004.

 

[mme_oscar]

High quality thread!
Thanks for the journey

 

[mexcurandero420]

Astur Mexicana

 

[mexcurandero420]

 

[Zero Hedge]

Really nice reports on the Mezcal and different agaves.
I grew up near the border with Mexico, and have been there (all throughout the country) several times. In the borderlands there is a local drink, technically neither a Mezcal nor Tequila, called BacaNora. It is harsher, like a kind of moonshine, with a smokey flavor. People smuggle it across the border still. We used to get it in plastic gallon milk jugs. Now I only see it at parties. It's an in-the-know thing as it's not commercially produced and you just have to know the right people. This is in northern Mexico.
Another regional drink is called Pulque, which is akin to Tequila in that it's from the Agave, but it's fermented and only lasts a short time (you drink it where it is made). I've had it in Pulquerias in and around Mexico City. It's usually sold flavored with a fruit like Mango or Pinapple, something in-season. It's slimey and a little putrid. Low alcohol content. I've met dudes in Pulquerias, came down from the mountains and been drinking for a week strait, absolutely smashed. They sit there drinking the whole time, until they pass out, then when they wake up, they start again.
Mexico is a really cool country. Very different. Great people.

 

[acespicoli]

Juicy Fruit: Mexico’s Prickly Pear Cactus Fruits​

By Javier Cabral

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Published on July 18, 2014
In late summer in Mexico, prickly pear cactus fruits, or tunas, are everywhere—a refreshing snack eaten out of hand and a popular ingredient in candies, drinks, jams, and more. In Oaxaca, they spoon a dollop of pureed tunas on top of horchata, the milky rice-almond drink, but you can use it just about anywhere you'd use an apple—in salads, for example, or even in tarts. The cactus grows wild all over Mexico; it's also cultivated on plantations. Cactus pads, or nopales, are eaten year-round, but it's only in summer that the fruits reach maturity. Varieties number in the hundreds, with flavor profiles ranging from creamy-sweet to brisk and tart. The dark nubs on the skin contain sharp spines, but these are easily removed by slicing off the ends of the fruit, making lengthwise incisions, and peeling back the rind to reveal the luscious flesh.
I sampled many delicious varieties when I reported this issue's story on Zacatecan cuisine ("Mexico Feeds Me"); here are a few you might find in Mexican markets in the States: 1. The Juana (sometimes called roja) has large, chewy seeds and tart, crimson flesh. 2. The roja pelona, kiwilike in flavor, is free of thorns, and while the seeds of all tunas are edible, the ones in this variety are smaller than most. 3. The widely available cristalina, also known as zarca, is juicy and crisp, with a sweet flavor like that of a white peach. 4. The naranjona has a honey-sweet, subtly spicy flavor reminiscent of a ripe persimmon's. 5. The wild xoconostle has a sour and chewy, edible peel that is sometimes used in savory stews. 6. The most widely available wild variety, the cardona has soft seeds and a flavor that's both sweet and bitter, almost like a Luxardo cherry's. 7. The cuerno de venado has a floral flavor; its high water content and small seed size make it a favorite snacking tuna. 8. The yellow platanera has a tropical flavor like that of bananas, the fruit from which it takes its name.

 

[acespicoli]

LIFE MAGAZINE MAY 1957

Pg 102