Before there was mezcal, there was pulque: the undistilled fermented sap of the uncooked agave. That’s a lot of “un” for something so “wow”! If you’ve never had it, you’ll want to go find it after listening to Chava and Lou talk about it. If you’ve had it, you may be shocked by what we learn from master pulquero Jose Luis Dominguez Gonzalez. Or, at least, you’ll be amused by how he dismisses Lou’s choice of the Arnold Palmer of pulques.