What happens to Tequila when there’s no more red volcanic soil?
I hear and read a lot about how the red, mineral-rich volcanic soil is what makes this Tequila especially delicious. Or about the arid earth that makes that Mezcal so special. But … those are not forever things, right? If the minerals produce an agave that makes a delicious spirit, that means the agave is taking something from that soil — is consuming those minerals. And if they aren’t replaced … does that mean no more delicious Tequila and Mezcal?
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 environmental scientist Regina Gonzalez of SACRED with supporting wisdom from Rodrigo Mestas of Tequila Torrente.
Episode Notes
Rodrigo Mestas of Tequila Torrente is hosting two events, one for the public, one for the trade, and they take place over three consecutive days in September. September 24th and 25th, 2025, in Villa Corona, Jalisco – about an hour out of Guadalajara –is an introductory course on regenerative agriculture. There’s a 5000 peso fee to participate, and people interested should contact Rodrigo directly to save a spot.
Then there’s the family day. The family day is Friday, September 26, and it’s free to everyone – it’s being held at a water park in Villa Corona called Agua Caliente. The way Rodrigo described it, parents could attend the cooking demonstrations and the like while the children went off and played at the water park.