What you don’t know about pulque, part two

Pulque is fleeting — it’s here, it’s gone. But does that mean it’s harder to make than mezcal? Chava and I duke it out over a subject neither of us can speak to — and bring in academic Gonzalo Álvarez-Ríos, who we call Dr. Pulque, to settle the matter. And we somehow land on the rare red pulque. It’s a full liter of an episode of Agave Road Trip!