Better Soil makes Better Mezcal
When you think about terroir, you think about a place. But that place is made up of soil, and that soil informs the plants that grow in it. So what does that mean for agave? And what makes soil good, what makes it bad? And, ultimately, what does that mean for wild agave versus farmed agave? These questions and more in this episode of Agave Road Trip!
This episode is brought to you by Bowl of Zole, the festival of pozole and mezcal. Bowl of Zole will take place on Saturday, October 23rd, in Brooklyn. There will be ten pozoles by ten chefs and more than fifty agave spirits, so you’ll definitely want to coat your stomach with all those pozoles. And Chava and I will be there pouring samples of the new Cafe Mezcalero, a coffee conditioned with Cruz De Fuego Mezcal by our friends at Dark Matter Coffee! And we’ll also be running around doing live Instagram and Facebook interviews from the event, so if you can’t make it, hey, join us that day on social media!
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 gringx bartenders better understand agave, agave spirits, and rural Mexico. It’s hosted by Lou Bank and Chava Periban.
Episode notes
Want to know more about Mexican Coke? Click here!
And, hey, did you know there is no gluten in caramel coloring made in the USA? For real, check it out!
Want to know more about our quoted guest, Maria Violantes, and her Mexican herbal medicines? Click here!
