Maybe you’ve heard of bacanora, that agave spirit from the north of Mexico. But you probably haven’t. Or if you have, you’ve maybe tried one or two. Maybe. And … why is that? In this episode of Agave Road Trip, we try to figure out why bacanora is the agave spirit that never seems to get its share of respect.

This episode of Agave Road Trip is brought to you by Monstruo de Agua Mexican Beer. Monstruo de Agua is a craft brewer in Mexico City that expresses the bio-cultural diversity of Mexican terroir in their beers by using ingredients typical of the country’s culinary and herbalist culture. For instance, 30% of the fermentable sugars used to make Monstruo de Agua Blanca de Maguey beer come from aguamiel, the unfermented sap of the agave — in this case, specifically from the salmiana agave. Monstruo de Agua Blanca de Maguey beer is the perfect beer to drink alongside mezcal and other agave spirits, and is available now throughout the USA. To find out how to bring Monstruo de Agua Blanca de Maguey in your bar, restaurant, or store, click here.

Do you want to offer beautiful, authentic Mexican textiles or ceramics to your customers, but don’t know where to get them? I’ve got a solution for that! What’s that solution, you say? Not what, but who! The answer is Chava! Or maybe you want to start a mezcal brand but don’t know where to source your spirits? Same answer! Chava! Already have a brand? Want to build a more efficient distillery that honors Mexican traditions? That leaves a smaller carbon footprint? Chava Chava Chava! For the Mexican solution to all your gringo problems, head to chavachavachava.com … and tell him Lou sent you!

Agave Road Trip is a podcast that helps gringo bartenders better understand agave, agave spirits, and rural Mexico. It’s hosted by Lou Bank and Chava Periban. 

Episode notes