On a recent evening at Tequilas, a restaurant in Philadelphia, I was offered a small bowl of what looked like gnarled slices of dried pineapple. It was roasted agave, of the same variety that had produced the mezcal in the small glass cup in front of me on the bar.
Gary Paul Nabhan and David Suro Piñera’s “Agave Spirits: The Past, Present, and Future of Mezcals” is both a paean to and lamentation for the unique intersection of nature and community that produces mezcal.
The New York Times just posted praise for our Agave Spirits book, but at the same time I want to thank the many friends who came out to the Marfa Agave Festival, Collected Works in Santa Fe and Book Works in Albuquerque for our storytelling from the book.
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