Horse piss, arm pits, and other Mezcal additives
I like to talk about the 400 decisions that a mezcalerx makes that determines how an agave spirit tastes. But there are other elements beyond their decisions … natural elements that find their way into the process … that also have an impact on what goes into the bottle. We’re taking shots in this episode of Agave Road Trip!
When did Tequila stop being fun?
It’s all in the eye of the beholder, I know. But when I think about what Tequila was back in the ‘80s and ‘90s … it was a catalyst for fun. I had a coworker who thought “tequila” was Spanish for “dancing on tables.” And I still see that, though mainly in Mexico. Here in the USA, it’s become so serious. Or maybe I just don’t go to the right places or hang out with the right people. But I’m left wondering … when did Tequila stop being fun? When did they add Tequila Académico to the Norma? We’re taking shots in this episode of Agave Road Trip!
Agave Road Trip is a critically acclaimed, award-winning podcast that helps gringx bartenders better understand agave, agave spirits, and rural Mexico. This episode is hosted by Lou Bank with special guest Linda Sullivan of seynasecreto
Yes, there can be additives in Mezcal
In the past several weeks, I have seen in numerous online forums the misstatement that Mezcal can’t have additives. And the misstatement that those additives can only be fresh fruits and raw turkey. So this episode is 100% just so I can post a simple link the next time I see that error pop up again. And it’s an opportunity to clarify the allowance of additives in all Mexican spirits. And it’s an opportunity to speak again with Alberto Esteban Marina, who was the Director General for all Normas in Mexico from 2013 to 2019, during which time he literally wrote some of those regulations. It’s a from-the-horse’s-mouth episode of Agave Road Trip!
Agave Road Trip is a critically acclaimed, award-winning podcast that helps gringx bartenders better understand agave, agave spirits, and rural Mexico. This episode is hosted by Lou Bank with special guest Linda Sullivan of seynasecreto
A $30 chicken dinner is a bargain
John Douglass of the multi-award-winning Louisville bar Pretty Decent is renowned for his hospitality. But he got a bit hot under the collar when one of his favorite customers complained about a $30 chicken dinner at a fancy spot around the corner. We break that chicken down — and your free chips-and-salsa, too — in this under-priced episode of Agave Road Trip!
Agave Road Trip is a critically acclaimed, award-winning podcast that helps gringx bartenders better understand agave, agave spirits, and rural Mexico. This episode is hosted by Lou Bank with special guest John Douglass of Pretty Decent, a mezcal-focused cocktail bar and a boutique plant shop in Louisville, Kentucky.
You can’t recycle that bottle
Road-tripper Nathan Mealey checked in to ask, “How do you if a brand is ethical?” So I’ve started having that conversation with a number of people, coming at the question from different angles. This first answer considers packaging — specifically glass bottles. We think of those glasses as recyclable. But … are they? It’s a myth-busting episode of Agave Road Trip!
Agave Road Trip is a critically acclaimed, award-winning podcast that helps gringx bartenders better understand agave, agave spirits, and rural Mexico. This episode is hosted by Lou Bank with special guest William Bahan of W. Bahan, a Los Angeles-based firm that provides branding, identity, and package designs for select clientele.
Making beer with agave (and sotol)
How do you turn 24,000 acres of wild maguey Lamparillo and dasylirion into beer? You bring Mike Schallau of is/was brewing to Durango to hang out with Sergio Garnier of Mezcal Ultramundo! Mike has been making beer since 2018 with agave I’ve brought him from Mexico, to fundraise for SACRED. This year, he made the trip himself. The beer is in the works and should be ready for your glass this summer! But this episode of Agave Road Trip is ready to be consumed now!
Cocktails as cultural bridges
I’ve heard a lot about how bartenders use cocktails as a way to introduce their guests to Mexican spirits like Mezcal, Tequila, Raicilla, Bacanora, and Sotol. And lately, I’ve also heard a little about using those same cocktails to introduce guests to the communities those spirits come from – turning the cocktail into a gateway to another culture. So I spoke with some bartenders about exactly that. Alex Dominguez checks in from Calico in New York, Matthias Ingelmann from KOL in London, Mariane Garcia from Copitas Cholula, and … Aithan Shapira from MIT Sloan School of Management. It’s a globe-spanning episode of Agave Road Trip!
Agave Road Trip is a critically acclaimed, award-winning podcast that helps gringx bartenders better understand agave, agave spirits, and rural Mexico. This episode is hosted by Lou Bank with special guest Linda Sullivan of seynasecreto
What is the connection between Mezcal, Mexican food, and museums?
The first time I saw tascalate on a menu it was at Itanoni in Oaxaca. I immediately fell in love with the traditional drink. But finding a second cup – particularly at home in Chicago – was a lost cause. But now, years later, Ximena N. Beltran Quan Kiu has written an article about how tascalte has made its way onto bar menus. And that’s a reflection of a broader trend. It’s an everything-old-is-celebrated-again episode of Agave Road Trip!
Agave Road Trip is a critically acclaimed, award-winning podcast that helps gringx bartenders better understand agave, agave spirits, and rural Mexico. This episode is hosted by Lou Bank with special guest Ximena N. Beltran Quan Kiu.
Maybe that 12-year-old agave is only five years old…
I was having a conversation with Grace Gonzalez of Tequila El Mayor and she said something that brought into focus a thought that’s been bumping around in my head: We talk a lot about the ages of the agaves that are used to make Mezcal and Tequila. But there’s really no mechanism to verify that. And, in fact, since different agaves reach maturity at different points – even when they are the same species growing in the same territory – a statement like “we only harvest eight-year-old agave” simply can’t be accurate. So how should we be talking about the age of agave? It’s an episode for the ages on Agave Road Trip!
Agave Road Trip is a critically acclaimed, award-winning podcast that helps gringx bartenders better understand agave, agave spirits, and rural Mexico. This episode is hosted by Lou Bank with special guest Linda Sullivan of seynasecreto, with supporting insights from Grace Gonzalez of Tequila El Mayor.
Mezcal Moto-Rally!
Four wheels good! Two wheels more good? For the last few years, Nick Barreiro has organized a moto-rally for small group of motorcycle-and-Mexico enthusiasts. And while motorcycles aren’t my speed, I know they work for plenty of gringx bartenders, and I love this whole different way to take in the stories of rural Mexico. Learn about Nick’s international motor rally in this bitchin’ hog of an episode of Agave Road Trip!
Agave Road Trip is a critically acclaimed, award-winning podcast that helps gringx bartenders better understand agave, agave spirits, and rural Mexico. This episode is hosted by Lou Bank with special guest Nick Barreiro of Mezcal Moto Rally.
What can cultivated meat teach us about Mezcal?
In his New York Times op-ed about the imploding dream of cultivated meat, Joe Fassler writes, “[It] was an embodiment of the wish that we can change everything without changing anything. We wouldn’t need to rethink our relationship to Big Macs and bacon. We could go on believing that the world would always be the way we’ve known it.” And while I can’t see a direct corollary to Mezcal and Tequila, the way the word “sustainable” is thrown around over an afternoon of neat pours, it suggests to me that we think we’re saving the world one copita at a time. So … are we? It’s a plant-to-the-slaughter episode of Agave Road Trip!
Agave Road Trip is a critically acclaimed, award-winning podcast that helps gringx bartenders better understand agave, agave spirits, and rural Mexico. This episode is hosted by Lou Bank with special guest Evelyn Cotton Botello of Mezcal Amaras.
Are the Best Bottles of the Year the best bets for your bar?
Vinepair, Wine Enthusiast, Esquire … seems like every publication these days has their suggestions for what you should have been drinking over the past year. Maybe what you should be purchasing as holiday gifts. But these lists can also serve as sales tools for gringx bartenders! It’s a DIY episode of Agave Road Trip!
Agave Road Trip is a critically acclaimed, award-winning podcast that helps gringx bartenders better understand agave, agave spirits, and rural Mexico. This episode is hosted by Lou Bank with special guest Linda Sullivan of seynasecreto.
This bottle protects jaguars or How Tequila can protect biodiversity
We’ve done a lot of episodes about the importance of biodiversity, but usually we’re talking about plants. Sometimes insects. Bats, on occasion. So when we got an email from the gang at Alma de Jaguar Tequila about preserving this apex predator, I thought, yeah, let’s really sink our teeth into this subject! It’s a wild cat episode of Agave Road Trip!
Agave Road Trip is a critically acclaimed, award-winning podcast that helps gringx bartenders better understand agave, agave spirits, and rural Mexico. This episode is hosted by Lou Bank with special guest Sergio Garnier of Mezcal Ultramundo.
Are agave straws really better than plastic?
A trend that’s emerged in the past decade are these drinking straws that are being promoted as made from agave fibers — the agave fibers being a byproduct of the process for making Tequila and Mezcal. The straws are marketed as biodegradable. But I think — emphasis on “think” — that these straws are at least in part made from plastics and are not actually entirely biodegradable. At least not in the way that they are presented. So I invited Natasha Tucker, the executive director of Mind Your Plastic, to have that conversation. Are agave straws really better for the earth than plastic straws? At the risk of giving away the answer, it’s another heartbreaking episode of Agave Road Trip!
Agave Road Trip is a critically acclaimed, award-winning podcast that helps gringx bartenders better understand agave, agave spirits, and rural Mexico. This episode is hosted by Lou Bank with guest cohost Natasha Tucker of Mind Your Plastic.
How to pair Mezcal with food
I’m seeing a lot more restaurants expanding their Mezcal selections, and a lot more events pairing Mezcal with food. So what do you eat when you drink Mezcal? I asked a bunch of industry folks that question over the last several months, then coerced food, science, and nature journalist Rowan Jacobsen to dig through those quotes with me to add his own thoughts. It’s a smorgasbord episode of Agave Road Trip!
Agave Road Trip is a critically acclaimed, award-winning podcast that helps gringx bartenders better understand agave, agave spirits, and rural Mexico. This episode is hosted by Lou Bank with guest cohost Rowan Jacobsen and insights and thoughts from Lanie Bayless of Topolobampo, Francisco Tapia of Tacovision, Grace Gonzalez of Tequila El Mayor, Mariana Alvarado-Garcia of Masazul, Kate Owca and Adrian Villarreal of Tahona, and mezcaleros Jorge Torres and Eduardo Angeles!
Why brands don’t certify their Mezcal
Since I first met Sergio Garnier, before he launched Mezcal Ultramundo, we’ve debated about the relative merits of certifying your agave spirits as Mezcal. We decided it was time to record our disagreement. It’s a what-side-are-you-on episode of Agave Road Trip!
Agave Road Trip is a critically acclaimed, award-winning podcast that helps gringx bartenders better understand agave, agave spirits, and rural Mexico. This episode is hosted by Lou Bank with special guest Sergio Garnier of Mezcal Ultramundo.
The Secret Origin of Bull-skin Fermentation in Mezcal
The fist time I tasted an agave spirit fermented in the skin of a bull, it was all anyone was talking about in Oaxaca. I tasted it at three mezcalerias, and all three bottles were made by Amando Alvarado Alvarez in Santa Maria Ixcatlan, Oaxaca. I made my way out to visit him a few months later, to see the bull-skin fermenters myself. And when I share his spirits at tastings, everyone is in awe of these bull-skin fermenters. But … why bull skins? Where did that start? I think I have the answer! And I share it with you in this speculative episode of Agave Road Trip!
Agave Road Trip is a critically acclaimed, award-winning podcast that helps gringx bartenders better understand agave, agave spirits, and rural Mexico. This episode is hosted by Lou Bank with special guest Sergio Garnier of Mezcal Ultramundo.
All Bino Mexcal is Mezcal but not all Mezcal is Bino Mexcal
Did the small family producers in Tequila, Jalisco, eat the metaphorical and literal lunch of the big producers in Guanajuato and San Luis Potosi at the 1893 World’s Fair? It’s a What If? episode of Agave Road Trip!
Agave Road Trip is a critically acclaimed, award-winning podcast that helps gringx bartenders better understand agave, agave spirits, and rural Mexico. This episode is hosted by Lou Bank with special guest Linda Sullivan of seynasecreto, with supporting insights from Juan Pedro Valdés of Mezcal Villasuso.
Rowan Jacobsen went to Mexico and all I got was this podcast
I got obsessed with Rowan Jacobsen when American Terroir hit bookstores in 2010, and was recently re-obsessed when his podcast “Wild Chocolate” dropped into my feed. So I reached out and he noted he was writing a sustainability feature about Mezcal for Bloomberg’s Businessweek. That article dropped last week, but this episode was recorded prior to that. And he wouldn’t let me read an advance copy. So, instead, we just talk agaves and sustainability in general. If that’s your thing, this is your episode of Agave Road Trip!
Food journalism is still journalism
How do you find reliable sources for information about adult beverages? This is a multi-billion dollar industry, there should be reliable places to learn about trends. But I keep seeing significant errors in articles about agave spirits — which leads me to question what I’m reading about other spirits. And food. It’s an “On the Media” episode of Agave Road Trip!