Making Mezcal from the flowering agave

Ron Aleman of Taco Mucho knows and loves Tequila. But he’s now finding himself drawn to Raicilla. “I’ve never had one I didn’t like,” he says. And I have a theory about that. So I run that theory by Marissa Paragano of The Tequiladies in this Jalisco-centric episode of Agave Road ... Show More

There are people in rural Mexico for whom Mezcal is 100% cultural heritage. And there are people there for whom it’s 100% business — sometimes tied to cultural heritage but sometimes tied simply to paying for food, clothing, shelter, and life’s aspirations and pleasures. So what ... Show More

I see it all over the news, hear it in conversations: we're drinking less. But then I look at the sales numbers from DISCUS and it makes me wonder, are we really drinking less? Or are we just drinking differently? It’s a complex math equation that we try to solve in this episode ... Show More

Jimmy is on the horn with Read Spear, President of Origen Imports inc. in Oaxaca, Mexico.  Read is a pioneering mezcal importer, and Origen Imports incorporates several brands including Cuentacuentos Agave Spirits.The key to marketing mezcal made using 400 year old traditions is ... Show More

Steve Olson!!!! @Akawinegeek Today’s guest has been helping to shape the beverage industry for over 40 years. Getting his start in restaurants, he’s gone on to be a writer, consultant, educator, and lecturer, and is particularly known for his pioneering work with Sherry, Spanish ... Show More

Join us for an exclusive interview with Lalo González, the visionary third-generation tequila maker and co-founder of Lalo Tequila. Discover the rich heritage and passion behind each bottle as Lalo shares his family's secrets and dedication to quality. From the agave fields to th ... Show More

Sergio Mendoza’s family has been farming agave in the highlands of Jalisco for five generations. Five. And now he’s partnered with Jim Ruane to bring the world Cierto tequila. The two sit down with Greg to talk about Highland vs. Valley tequila, what it’s like to work with your u ... Show More

On the innaugral episode of The Speakeasy, Damon Boelte overcomes a brief power outage in the studio and chats with friend & colleague Brian Miller, formerly of Death & Company. Brian explains how he went from a food runner as a fresh New York transplant to becoming one of the be ... Show More

Join us for an inspiring chat with Alan Ruesga-Pelayo, former North American Brand Ambassador for Tequila Cazadores, as he shares why he believes that tequila is more than just a drink—it’s a celebration of Mexico’s rich history and culture. He believes that a great drink becomes ... Show More

Dani Zig is back for the first time since the pandemic to talk about what she’s been working on at Coconut Cartel! Since last we left our hero she’s been working on a blanco rum to compliment the aged rum she introduced a few years back, and where that one was very mellow this on ... Show More

In this lively discussion, we share our experience celebrating Día de Muertos in Cholula, Puebla, surrounded by the beautiful cempasúchil fields and festive atmosphere. We dive into the origins and uses of the marigold in Mexico, from its practical applications in gardening and h ... Show More

Baiju is the world’s most popular spirit by volume, easily. And yet most Americans don’t know what it is. Derek Sandhaus is on a mission to change that by introducing Ming River Baiju (pronounced bye-JYO) to us westerners. He sits down with the band to talk about his journey from ... Show More

Paul Nakayama sits down with Greg and Sother to talk about Nikaido Shochu. Discovered after a twelve hour boat ride to a remote Japanese island, Paul and his wife have been importing this into the United States for the better part of a decade and they have quite a story to tell. ... Show More