There’s an idea that mezcal made with wild agave is more delicious, because the agave lived in a hostile environment. But in the world of pulque, there’s an idea that the most delicious batches of that fermented beverage come from pampered, farmed agave. We check in with Gonzalo Álvarez-Ríos (who we call Dr. Pulque) and Dr. Iván Saldaña Oyarzábal (who we call Sir) to better understand the why and how and what of it all in this 150th 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. It’s hosted by Lou Bank and Chava Periban.