What’s shakin, cocktail fans? Welcome to Episode 265 of The Modern Bar Cart Podcast! This time around, we’re joined by author and ethnobotanist Gary Nabhan to explore some of the most important and pressing issues facing agave spirits enthusiasts and mezcaleros. In this botanically diverse conversation with ethnobotanist and author
If anyone must ethically hold the line on maintaining the tradition, it must begin with the jimador (Tequila). If mezcal production is guided by an unwritten library of traditional agronomic knowledge held among the harvesting crew, then the head jimador is the librarian, the archivist, and the keeper of the
Owner of Tequilas Restaurant explores mezcal and the environmental implications of its new popularity
Mezcal is a centuries-old spirit with roots in ancient Mexican culture. Agave, the succulent that is roasted and mashed to create mezcal, even had its own Aztec goddess; Mayahuel, in folklore, fed the plant's sap to her 400 children, known as the Centzon Tōtōchtin, or "drunken bunnies."
Long live the bootleggers of the world. My uncles and grandfathers were proud basement distillers of Lebanese araq; my father mashed grapes with his feet in the bathtub after school when he was an adolescent. Some of our best beverages of the Americas had to go under cover during Prohibition