In this spirited interview with John Ravis of Maximo Mezcal, some of the topics we cover include:

• How John made the move from shucking oysters, to tending bar, to consulting in the business world, to ultimately helping found a Mezcal brand designed to elevate the American palate.
• Why Maximo Mezcal is as much a DC brand as it is Oaxacan
• How the mezcaleros and funders behind Maximo Mezcal have balanced tradition with innovation, especially when it comes to their production methods.
• Why barbecue is a great analogy for anyone trying to understand the various roasting procedures in agave spirits.
• A few little hacks to help you understand bottle design and pricing in the tequila and mezcal world
• Where we plan to grab drinks with restaurant mogul Danny Meyer,
• And much, much more.