All alcohol starts life as sugar, and the sugars used to make agave spirits like mezcal and tequila come from … agave! But the energy source that becomes sugar is also what powers the agave’s ability to reproduce. So if you allow the agave to reproduce, you’re also burning up the sugars you need to make alcohol. It’s a pick-your-poison episode of Agave Road Trip!

This episode of Agave Road Trip is sponsored by Mezcal Ultramundo. Ultramundo is a mezcal brand owned by a family without any real historic connections to mezcal heritage. Instead, their connection is to nature. They own a 24,000-acre ranch that is resplendent with agaves -- specifically maguey lamparillo, a variety that takes something like 15 to 18 years to reach maturity. The botanist they consulted said that if they allowed at least 20% of the mature agave annually to go to seed, the plants would be able to self-regenerate, creating a never-ending supply of lamparillo. So that’s what they’re doing. And the agave they’re harvesting, they’re turning into a delicious mezcal in Nombre de Dios, Durango. Mezcal Ultramundo is available at wholesale in California, and throughout the USA at retail via mail-order. If you want to taste what mezcal could be, if we avoid growth through mono-cropping, check out Ultramundo.

Agave Road Trip is a critically acclaimed, award-winning podcast that helps gringx bartenders better understand agave, agave spirits, and rural Mexico. It’s hosted by Lou Bank and Chava Periban. 

Notes

When we’re talking about “Lobo de la Sierra,” we’re talking about tabernero Gerardo Peña, whose nickname is El Lobo de La Sierra. He also makes a raicilla called Lobo de la Sierra. He also makes the La Venenosa Puntas and Tomas Artesanal Special Edition Raicilla.