We argue a lot about which element in the production of agave spirits contributes most to the flavor of that spirit: the agave itself; where that agave was grown and what grew around it; the cooking process; the yeast that converts the sugar to alcohol, or the mezcaler@ who oversees the decisions throughout the process. But … when we’re drinking a 50% ABV mezcal it’s only half alcohol. The other half is water. Is that the answer? That water contributes the most to the flavor? We debate that and talk about water insecurity in this episode of Agave Road Trip!

This episode is brought to you by those Tales of the Cocktail sessions that are hosted by your favorite Agave Road Trip cohosts! To attend either “How Not to Kill Your Guests” or “An Imperfect Guide to the Art of Celebrating Cultures,” register at talesofthecocktail.org. Once registered, you’ll want to download the event app, then search for either Chava Periban or Lou Bank, and our sessions will come right up!

This episode is also brought to you by Seminario 12, a space for memory and heritage located in the heart of the historic CDMX. If you’re looking for fine ceramics, tiles, and agave spirits, head to Mexico City’s zocalo — and you’ll maybe find Chava Periban there, leading a tasting! Contact them to schedule your tasting with Chava!

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

Here’s the water source in Santa Maria Ixcatlan, Oaxaca, from which I “stole” a liter of water for the tasting I led for the awesome and smart members of the Scotch Malt Whiskey Society. Pretty, right? And delicious! Anyone tells you not to drink the water in Mexico, ask them how many Topo Chicos they've had this week....

If you want to learn about the rain-harvest system that SACRED has planned for Santa Maria Ixcatlan, Oaxaca, click here!