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Agave Road TripEpisodes
Episodes of Agave Road Trip
Mark All
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In his New York Times op-ed about the imploding dream of cultivated meat, Joe Fassler writes, “[It] was an embodiment of the wish that we can change everything without changing anything. We wouldn’t need to rethink our relationship to Big Macs
Vinepair, Wine Enthusiast, Esquire … seems like every publication these days has their suggestions for what you should have been drinking over the past year. Maybe what you should be purchasing as holiday gifts. But these lists can also serve a
We’ve done a lot of episodes about the importance of biodiversity, but usually we’re talking about plants. Sometimes insects. Bats, on occasion. So when we got an email from the gang at Alma de Jaguar Tequila about preserving this apex predator
A trend that’s emerged in the past decade are these drinking straws that are being promoted as made from agave fibers — the agave fibers being a byproduct of the process for making Tequila and Mezcal. The straws are marketed as biodegradable. B
I’m seeing a lot more restaurants expanding their Mezcal selections, and a lot more events pairing Mezcal with food. So what do you eat when you drink Mezcal? I asked a bunch of industry folks that question over the last several months, then co
Since I first met Sergio Garnier, before he launched Mezcal Ultramundo, we’ve debated about the relative merits of certifying your agave spirits as Mezcal. We decided it was time to record our disagreement. It’s a what-side-are-you-on episode o
The fist time I tasted an agave spirit fermented in the skin of a bull, it was all anyone was talking about in Oaxaca. I tasted it at three mezcalerias, and all three bottles were made by Amando Alvarado Alvarez in Santa Maria Ixcatlan, Oaxaca.
Did the small family producers in Tequila, Jalisco, eat the metaphorical and literal lunch of the big producers in Guanajuato and San Luis Potosi at the 1893 World’s Fair? It’s a What If? episode of Agave Road Trip! Agave Road Trip is a critica
I got obsessed with Rowan Jacobsen when American Terroir hit bookstores in 2010, and was recently re-obsessed when his podcast “Wild Chocolate” dropped into my feed. So I reached out and he noted he was writing a sustainability feature about Me
How do you find reliable sources for information about adult beverages? This is a multi-billion dollar industry, there should be reliable places to learn about trends. But I keep seeing significant errors in articles about agave spirits — which
A couple weeks ago, I threw the Washington Post under the bus for failing to recognize that food journalism is — or should be — journalism. This week I throw myself under the bus for an article I wrote for InsideHook. Not because it fails as jo
Why are there so few Mezcal and Tequila brands owned by the people who produce them? When I try to rattle off the names of brands of Mezcal and Tequila that are owned by the people who actually make those spirits, it’s more of a clunk than a ra
Do you want to preserve the biodiversity of agaves? Or do you want to preserve agaves in the wild? Because those are two different things, often at odds with one another. And you can’t have that conversation without talking about the reasons fo
Heather Morse traveled to Mexico City with her husband, Aaron. And her dog. And her cat. By car. From Las Vegas. If you’ve ever wanted cross the border in a car, with your pets, and make it back home with everything intact, this might be the ep
In a Wine Enthusiast op-ed titled “Is it time to leave Tequila alone?,” spirits and cocktail writer Kara Newman asks, “When it comes to pushing tequila’s boundaries, how far is too far?” Now, I tend to be a “head to the endzone” kind of guy, so
There’s Mrs. Butterworth’s, and then there’s fine Vermont maple syrup. And the same extremes exist for agave syrup. But here’s the thing: the artisanal version of agave syrup has this whole cultural heritage aspect to it. And you’ve probably on
Gonzalo Alvarez is pursuing his master’s degree in pulque. Ivan Saldana has his doctorate in agave. Both tell me that farmed agave produces better pulque than wild agave. But on trips through Nuevo Leon, Cohuila, and Hidalgo, three pulque produ
It started with a rumor I heard as a kid, that Maraschino cherries and bubblegum would stay in your stomach for seven years. Which led to a conversation about digestion. Which led to a conversation about fermentation. And Bloody Marys. And how
Well, of course, there is coffee in Mexico. I’ve bought some at Whole Foods in the past. But my friends at Dark Matter — who want nothing more than to source coffee from Mexico — have run into nothing but trouble. So what can we learn from that
A Liquor.com article I read earlier this year highlighted the number of hospitality workers who grew up in radical churches. That made me think about how hospitality itself is a sort of religion – depending on how you define religion. So this i
Maybe you were speeding. Maybe you weren’t. Either way, the Mexican police have pulled you over. Question now is, what are you gonna do, punk? Do you feel lucky? It’s a dirty, hairy episode of Agave Road Trip! Agave Road Trip is a critically ac
I used to regularly come back from Mexico with a lot of alcohol — a lot. But in the last few years, it’s become significantly harder to get bottles back. And I think I know why. It’s a smuggler’s-blues episode of Agave Road Trip! Find extra ph
On this Day of Thanks, I ponder why Giving Tuesday isn’t Giving Thursday — why we aren’t giving thanks on Thanksgiving. It’s a thankless episode of Agave Road Trip!Find extra photos and related links at agaveroadtrip.comHeritage Radio Network i
It's impossible with coffee beans to get consistency in flavors and aromas from one harvest to the next. Add in the processing of those beans into that morning drug that starts most of our days and … still more barriers to consistency. Which re
With all the press, all the talk, all the social-media posts, there are always people looking to find out what this Mezcal thing is all about. So what’s the best way to introduce them to these spirits? It’s a welcome-to-the-newbies episode of A
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