Este es el primer episodio que se graba en español y estoy tremendamente orgulloso de eso. 

Para esta nueva realidad paralela bilingüe del podcast, quise empezar con un episodio que resolvió muchas de las dudas que llevaba cargando desde hace tiempo. El sotol, o los sotoles, o los dasylirion, para ser más específico, son algo que me emociona y me intimida. No solamente los sabores me son difíciles de descifrar, sino todo lo que los  rodea. Desde su identidad genética  hasta las muchas maneras de procesarlo. 

Por suerte  tuve la oportunidad de entrevistar a Samuel Ruíz, director de operaciones en Casa Endémica y probablemente una de las personas que mejor entiende a esta planta que se llama sotol en el norte pero que se toma como cucharilla en el sur. 

Este episodio fue grabado en las instalaciones de Casa Endémica en Zapopán, Jalisco. 

La música, la ingeniería de audio, y los videos que ahora pueden encontrar en Youtube, están a cargo de Roy Sierra.

Tomen sotol y bailen pegadito. Bonito fin de semana. 

There are so many things that you could do with your life. You could dedicate decades to science, get into politics, and figure out how to reach world peace, and then there are flavors and pleasures.  Which seems less important, a luxury amongst needs. 

Yet, there are companies paying millions of dollars to develop and protect specific formulations. People go crazy about securing a reservation at the most celebrated restaurants in the world, and many of our memories are forever linked to particular foods and drinks. 

But who are these people choosing and finding the flavours that we might celebrate in a few decades? Where and what are they looking for?

A few weeks ago, I met Max at Grieta, a coffee bar, that is also a congal, if you know what that means. We started talking about coffee, cacao, and obviously alcohol. Very quickly, it was clear to me that he is one of those people searching for what we may  call delicious in the near future.,  

Please welcome Max Brooker, and his intense love for motorcycles and the Mexican mountain ranges. 

Aging agave spirits (with the exception of tequila) is still a taboo, something you talk about using your softest voice not to gain some pretty vocal enemies. Yet, the influence of barrels (and clay vessels) has been critical to the evolution of spirits, wine, and beer for at least a few thousand years.

While there are very sophisticated studies dedicated to better understanding this piece of technology, its basis has remained mostly unchanged. In this conversation with Cal Larson we explore the potential of soluble oak and how this approach may get us closer to more sustainable booze.  

Mezcal is equally fascinating and terrifying for those who may not be familiar with it. Some are curious but too shy to venture beyond a cocktail, while others can take significant chances, to the point that one day, they may even become fellow agave nerds.

To promote the right environment where curiosity can bloom, the person handing these spirits has to be gentle and firm. Capable of sharing mezcal directly from the heart.

Please welcome Miryam Sierra, and her intense passion for expanding mezcal's reach. 

The agave spirits multiverse is as exciting as ever. The conversation has been expanding year after year, bringing to light new regions, agaves and production techniques. But, at least personally, certain places have been more prolific than others. As I've stated in previous episodes, I have an ongoing romance with Salmiana, and I've been exploring the Bajío region with passion for the last few years. 

The Casa Agave project checks all of these boxes and more. They plant and harvest their agaves using regenerative techniques to supercharge the Cañada de la Virgen bioreserve; bottle a one-punch-knock-out spirit called Atzin made in conjunction by two of my favorite Mexican distillers (Germán Gonzalez and Daniel Navarro); and released Mata de Monte, a 29 ABV "vino de mezcal", that has become my favorite party trick.

 I could go on and on, but I rather let this conversation with Sophia Trapp, Casa Agave's CEO, be the one to tell you the full story. Hope you enjoy it! #casagave #agavespirits #tequila #mezcal #guanajuato

Lately, I’ve been in a little bit of a conundrum. I’ve been asking myself what the most important aspect of mezcal is that I should be talking about. Should I focus on the history, the culture, the market, the flavors, or the technicalities? After much thinking, I realized that I should attempt to cover all of this and more. Because that is the only way to approach such a complex spirit.

So, I am always hunting for minds that understand agave and dasylirion spirits in atypical, enriching ways. The minds that offer me conversations that I haven’t yet had. And Cesar García embodies exactly that: an engineer by trade with a curious and precise eye that made me rethink the current policies that may be preventing mezcal from reaching its full potential. 

If you are interested in Cesar’s projects in the US, you can find his spirits under the Puntiagudo brand, distributed by Rocksteady Spirits. If you feel like having a great time in Oaxaca or Puebla, I recommend you visit any of the producers he works with. They make some of the best spirits I’ve tried in a good while. 

Happy semana santa y nos vemos al rato. 

Chihuahua is not only Mexico's largest state but also full of neverending stories. The first episode I ever recorded about this state was more of an ode: two people who had recently found Chihuahua and had become hardcore fans overnight. But, after that, I wanted to record with someone that had deep roots and a fine-tuned expertise in the territory. This conversation with Alessandra Camino has become my new excuse to delve further into sotol and the many Chihuahuan delights I have yet to experience. I hope you enjoy it! 

More and more I've been thinking that we could summarize agave as the lovely culmination of three main variables: agave, yeast and water.

In this podcast I believe we've explored in great depth agave and yeast, but we had only superficially touched on water. There are plenty of themes to explore within this realm, but given the times we live in, I thought that exploring reasonable ways of using this vital resource was a good place to start. Mezcal, some would say, is not a basic necessity. So, is it ethical to dedicate precious water to mezcal when that same liquid could be used to grow food or mitigate fires? Is there a way to build a distillery that nourishes its surroundings instead of damaging the environment?

We don't claim to have all the answers, but we do have some ideas. Please welcome Miguel Albarrán, from Cara a Cara Mezcal, and his simple yet powerful insights about water. 

There are so many things that we just do. We don't know where did they start or why do we do them . Pure social inertia. 

Sharing drinks at a bar, at least for me, is one of those things.  Many people in other places socialize or party differently. But in the West, cheering over cocktails,  beers, or mezcalitos, if you are lucky, is the norm.

In this conversation with Kraig Rovensky we explore the many ways in which the spirits industry, and the places where we party and socialize, are changing. And we speculate on how they may look once we recognize that drinking ethanol is not the only way to play with our moods and vibes.