The traditional methods of making agave spirits in Yutanduchi de Guerrero, in Oaxaca’s Mixteca region, go back to … the late 1990s? So what does “heritage” mean, in this case?

Maybe someone told you that all tequila is mezcal but not all mezcal is tequila. Hell, maybe you read it in the New York Times, USAToday, the Daily Mail, or the Chicago Tribune, or on VinePair, Thrillist, Chowhound, or Science 2.0. They’re all wrong.

Some folks are wondering what we mean when we say “gringo.” Here’s the deal….

That sweet, sour, yeasty, and milky delight of fermented agave sap that we call pulque!

Lou and Chava speak with David Suro of Siembra Azul Tequila about mixto tequilas.

Meet your hosts Lou & Chava.

With Mezcalero Carlos Mendez Blas.

With Mezcalera Catalina Navarro Sanchez.

With Mezcalero Eduardo Ángeles.

With Mezcalero Amando Alvarez Alvarez.

With Mezcalero Jesus Franco.

With Mezcalero Mariano Vazquez.

Reflections on the value of time in rural Mexico