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
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."
Mezcal literally means “agave plant” (metl) plus “pit-roasted or baked (calli). In Agave Spirits, we daylight the fact that most margaritas sold in the US are still using mix to tequilas, which can be up to 49% high fructose sugars from plants other than agaves, so they are neither mezcal
After four years of collaborating, interviewing, digging deep into archives & traveling to remote parts of Mexico, our wonderfully-designed book from W.W, Norton is now out in the stores! What we are happy about is that the dozen drawings by Rene Tapia beautifully capture the Mesoamerican and Aridamerican traditions of caring
A Conversation with David Suro-Piñera and Gary Nabhan on the Past, Present, and Future of Tequila and Mezcal
In 2022 sales of Tequila and Mezcal reached a record $6 billion in the United States according to DISCUS (Distilled Spirits Council of the United States). Driven by consumer interest in the premium and super premium categories and the growth of celebrity backed brands, the umbrella of agave spirits is the second