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  • September 16 is Cinco de Mayo!

    September 16 is Cinco de Mayo!
    2026/09/10

    As we approach September 16, we prepare to celebrate Cinco de Mayo: Mexican Independence Day! And we do so in Agave Road Trip style with lawyer and professor Dr. Juan Pablo Salazar Andreou, author of Con o Sin Derecho, about the history of Cinco de Mayo in the legal context. Take off your shoes, grab a machete, and join us for the fun!

    Agave Road Trip is a critically acclaimed, award-winning podcast that helps gringx bartenders better understand agave, agave spirits, and rural Mexico. This episode is hosted by Lou Bank with special guest Linda Sullivan‍ of seynasecreto and wisdom from Dr. Juan Pablo Salazar Andreou, with translations from Daniel Peñaloza of Chicotona Mezcal!

    Episode Notes

    Check out Dr. Juan Pablo Salazar Andreou’s book Con o Sin Derecho!

    This week’s cover features art by Jose Guadalupe Posada, taken from the “El corrido de la muerte” broadside published by Antonio Vanegas Arroyo. You can access that file via the Library of Congress!

    Shout outs this episode to Katherine May Lewis, Siete Rayas Yolixpa, and Julia of Las Chingonas Imports!
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    31 分
  • NC Stevens read all the royal directives so you don’t have to

    NC Stevens read all the royal directives so you don’t have to
    2026/09/03

    When most people think about Mexican drinks, they think about Tequila. But Tequila's success is really built on the vibrancy of the broader landscape of drinks and drinking in Mexico. It’s not a standalone spirit. It comes from a history and geography and culture that made possible something as compelling as Tequila. And author and researcher NC Stevens argues that is one of the leading reasons that Tequila has become so successful.

    Agave Road Trip is a critically acclaimed, award-winning podcast that helps gringx bartenders better understand agave, agave spirits, and rural Mexico. This episode is hosted by Lou Bank with special guest Nic Comrade Stevens, author ofThe Complete Guide to Mexican Beverages: From Atole to Zambumbia.

    Episode Notes

    Shout outs this episode to the Cuba Libre, cactus tuna wine, Buchanan’s, and colonche!

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    Every time you drinkEl Acabo Raicilla, you’re helping to support the biodiversity of Jalisco — it’s a delicious way to help the environment!

    Head out on an Agave Road Trip with Finca 18!‍ ‍Greg Rutkowski will take you on his Agave Road Trip Route #2 - Raicilla de la Costa! Price includes a bottle of Paulo Rodriguez’s fabled, limited Tumbado batch!

    Order beautiful spirits to be delivered to anywhere in Mexico — beautiful or otherwise — through Agave Spirits Presents!
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    22 分
  • The reason to ID every drinker

    The reason to ID every drinker
    2026/08/27

    I was watching an episode of John Oliver’s “Last Week Tonight” about gas-station drugs and it felt to me like, while never mentioned explicitly, the reason to ask every guest who orders an alcoholic beverage to show their ID. And I had Linda cornered so made her talk it through with me.

    Agave Road Trip is a critically acclaimed, award-winning podcast that helps gringx bartenders better understand agave, agave spirits, and rural Mexico. This episode is hosted by Lou Bank with special guest Linda Sullivan‍ of seynasecreto.

    Episode Notes

    Watch the episode “Gas Station Drugs” on “Last Week Tonight with John Oliver,” May 4, 2026.

    Read“FDA pushes to restrict synthetic opioid derived from kratom leaf,” Washington Post, July 29, 2025.

    Read “The arguments against dietary supplements,” Harvard Health, March 12, 2026.

    Shout outs this episode to the Wild Mile, Monster Energy, and Rob Lowe.

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    Whatever you’re talking about when you’re talking about G4 Tequila, what it boils down to is Felipe Camarena!

    Chicotona Mezcal honors tradition while always looking for something better. Try a taste of family, culture, and tradition!

    Head out on an Agave Road Trip with Finca 18!‍ ‍Greg Rutkowski will take you on his Agave Road Trip Route #2 - Raicilla de la Costa! Price includes a bottle of Paulo Rodriguez’s fabled, limited Tumbado batch!

    Order beautiful spirits to be delivered to anywhere in Mexico — beautiful or otherwise — through Agave Spirits Presents!
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    25 分
  • Plastic and glass in the age of Mezcal

    Plastic and glass in the age of Mezcal
    2026/08/20

    “This brings us to the question of glass versus food-grade plastic, because both are used at José Alberto's palenque, and food-grade plastic is certainly used to store mezcal at every other palenque I’ve visited, and both are legitimate vessels for storing agave spirits.” That’s what Marcus Piña of Creador Spirits wrote in his online journal — and then he answered the question. We’ve talked a lot on this podcast about how agave spirits change when aged in glass. Marcus takes us beyond the claim to the details — as much as someone who is not a scientist can. It’s an episode of Agave Road Trip for the ages!

    Agave Road Trip is a critically acclaimed, award-winning podcast that helps gringx bartenders better understand agave, agave spirits, and rural Mexico. This episode is hosted by Lou Bank with special guest Marcus Piña of Creador Spirits.

    Episode Notes

    Read Marcus’ journal entry that inspired this episode: “What Happens To Mezcal When Rested In Glass.”

    Shout outs this episode to maestro palenquero Jose Alberto Pablo, maestro podcastero Mike Gr, Genius Liquids, David Dong of PM Spirits, Lalocura, mezcaleroVictor Ramos, Bar Singular, The Austin Shaker, and Edgar Angeles.

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    My favorite wood-aged spirit is Asil Raicilla! Go get some!

    Head out on an Agave Road Trip with Finca 18!‍ ‍Greg Rutkowski will take you on his Agave Road Trip Route #2 - Raicilla de la Costa! Price includes a bottle of Paulo Rodriguez’s fabled, limited Tumbado batch!

    Order beautiful spirits to be delivered to anywhere in Mexico — beautiful or otherwise — through Agave Spirits Presents!
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    28 分
  • The ten categories of ancestral mezcal

    The ten categories of ancestral mezcal
    2026/08/13
    Mezcal can get very confusing for the average consumer. You’ve got regular Mezcal, Mezcal Artesenal, and Mezcal Ancestral. And then there are variations among those, including Joven, Reposado, Anejo, abocado con, destilado con, and on and on. But this, it seems, is part of the heritage of Mezcal — at least according to a 1904 book titled Diccionario de Aztequismos o Sea Catalogo de las Palabras del Idioma Nahuatl, Azteca ó Mexicano, Introducidas al Idioma Castellano Bajo Diversas Formas. (That’s Dictionary of Aztecisms, or a Catalog of Words from the Nahuatl, Aztec, or Mexican Language Introduced into the Spanish Language in Various Forms, and, yes, that is the longest title ever for a book.) In that book, there are ten categories of mezcal. Want to know what they are…? Agave Road Trip is a critically acclaimed, award-winning podcast that helps gringx bartenders better understand agave, agave spirits, and rural Mexico. This episode is hosted by Lou Bank with special guest Linda Sullivan‍ ‍of seynasecreto. Episode Notes Read Diccionario de Aztequismos o Sea Catalogo de las Palabras del Idioma Nahuatl, Azteca ó Mexicano, Introducidas al Idioma Castellano Bajo Diversas Formas, by Cecilio Agustín Robelo (1904), for the source of the quoted passage in this episode: There are several types of mezcal. Mezcal: Heads of medium-sized maguey plants—from which pulque cannot be extracted—are roasted, crushed, and steeped in the appropriate amount of water; the resulting ferment is then ready for distillation. Mezcal corriente (Standard Mezcal): Distilled from a mixture of water and cooked chaparro maguey (known in the Mixtec region as Yahuytzingu), which has been fermented in animal-skin bags; white pulque is often added to the mixture. Mezcal flojo or cola (Weak Mezcal or "Tail" Mezcal): The same liquor as above, but resulting from a second distillation. Mezcal de pulque: Distilled from a mixture of tlachique pulque and piloncillo (unrefined cane sugar) syrup, fermented in animal-skin bags. Mezcal resacado de cola (Redistilled "Tail" Mezcal): Produced by redistilling mezcal cola to improve its quality; the volume is reduced to one-quarter of the original. Mezcal resacado corriente (Redistilled Standard Mezcal): Produced by redistilling mezcal corriente; the volume is reduced to one-quarter. Mezcal de cabezas (Head Mezcal): Obtained by distilling the liquid in which the maguey heads were fermented. Mezcal de sustancia (Substance Mezcal): Obtained by distilling the fermented juice of the maguey heads together with cooked chicken meat or veal trotters. Mezcal de chorrera (Stream Mezcal): This name is given to mezcal produced in San Luis Potosí using specialized distillation apparatuses that yield a continuous stream from the still. Mezcal de campanilla (Bell Mezcal): Also produced in San Luis Potosí. Mr. José Segura, in his monograph on the maguey, states: "The still used to produce vino de campanilla is the most imperfect and curious apparatus imaginable: it consists of a somewhat elongated earthenware pot—barely protruding from the hearth in which it is embedded—covered by another inverted pot; the latter's open bottom holds a small copper vessel filled with cold water, which serves as a condenser. Suspended inside the apparatus, beneath this vessel, is an earthenware bowl—or apaste, as it is locally known—which catches the alcohol condensing on the bottom of the vessel. It is to this specific arrangement that the spirit owes the name campanilla." In several European countries, mezcal is known as "Mexican Gin," while in some U.S. states, it is referred to as "Mexican Brandy." It is a mistake to call the plant itself maguey; the specific maguey from which it is derived is called mexcalmetl—that is, "mezcal maguey." Botanically, it is classified as Agave mexicana (Lamarck) or Agave wizlizeni (Engelmann); Tequila-style mezcal is produced from these varieties. There is also Agave decipiens, which is harvested in Texas, New Mexico, and Chihuahua. Shout outs this episode to Google Books, Daniel Moen, Marco & Andrea at Mezcouting, the book El Maguey (1901), Mezcal Villasuso, Mezcal Campanilla, and the lie about gusanos only being marketing. Ad Links The street taco of Tequilas? For me, that’s Tequila El Viejito! Always great, always worth a taste! Chicotona Mezcal honors tradition while always looking for something better. Try a taste of family, culture, and tradition! Head out on an Agave Road Trip with Finca 18!‍ ‍Greg Rutkowski will take you on his Agave Road Trip Route #2 - Raicilla de la Costa! Price includes a bottle of Paulo Rodriguez’s fabled, limited Tumbado batch! Order beautiful spirits to be delivered to anywhere in Mexico — beautiful or otherwise — through Agave Spirits Presents!
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    37 分
  • A tahona doesn’t make your Tequila authentic

    A tahona doesn’t make your Tequila authentic
    2026/08/06

    There was a time (about a week ago) when posting to social-media that you would only drink “additive-free” was a way to say, I know Tequila. Now it feels like “milled by tahona” is the new “additive-free.” And in the same way that the additive-free-signaling actually signaled the opposite to me, the tahona-signaling does, too. And we talk about why in this episode of Agave Road Trip!

    Agave Road Trip is a critically acclaimed, award-winning podcast that helps gringx bartenders better understand agave, agave spirits, and rural Mexico. This episode is hosted by Lou Bank with journalist Ted Genoways, author of Tequila Wars: Jose Cuervo and the Bloody Struggle for the Spirit of Mexico.

    Episode Notes

    Read Ted’s book Tequila Wars: Jose Cuervo and the Bloody Struggle for the Spirit of Mexico!

    Read Annals of the Ministry of Development of the Mexican Republic, 1881, for the source of this quote:

    "We shall now review samples of the mezcal spirit—often referred to as ‘wine’—extracted from certain varieties of the maguey or agave plant. This alcoholic liquor is produced in various parts of the country under different names; however, the variety most highly regarded both in Mexico and abroad is that which originates in Jalisco, specifically in Tequila. There are various types or grades of this spirit produced—such as común, pechuga, simple, and double—as well as specially prepared varieties, such as almond-flavored (*almendrado*) and orange-flavored (*naranjado*).

    "Don Jesús Flores, owner of one of the finest and most renowned Tequila distilleries, presented samples of the various types produced at his facility—including simple, double, pechuga, and almendrado—in two large flasks and several other large bottles. Mr. Flores’s products enjoy an excellent reputation both domestically and internationally; his entire output is consumed as soon as it is produced, and his spirits were the only ones awarded a first-class medal at the first Guadalajara Municipal Exhibition. Don Sabás Cruz presented samples of pechuga spirit, a product that had previously won an award at the recent exhibition in France. Don Carlos G. Sancho also presented a very fine pechuga spirit.”

    Shout outs this episode to Bar Sotano, Monte Alban Mezcal, Jose Cuervo Tequila, Sauza Tequila, Tequila Patron, Mezcal Tosba, and Marco Ochoa of Gusto Historico!
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    39 分
  • The Raicilla episode featuring El Acabo and Asil

    The Raicilla episode featuring El Acabo and Asil
    2026/07/30

    “You just do it by the old way. It's not difficult. It's not fast, but it's not difficult. If we make it fast, you have to correct a lot of things. When you give the real time for a distillation, you get all the flavors. Give it the time, the real time that it needs to make it.” That’s Alvaro Fernandez, founder of El Acabo Raicilla and Asil Raicilla de la Sierra. We profile those brands — and talk about the Raicilla denomination of origin — in this episode of Agave Road Show!

    Agave Road Show is an advertorial podcast that helps gringx bartenders better understand specific brands of agave spirits. Sometimes other Mexican spirits. Really, whatever they pay us to profile. This episode is hosted by Lou Bank with special guest Linda Sullivan of seynasecreto with tons of quotes from Alvaro Fernandez and Fausto Romero from Taberna Tres Gallos, makers of El Acabo Raicilla and Asil Raicilla de la Sierra!

    Episode Notes

    You can read the current NOM for Raicilla here. And to see the rules of all of the NOMs for alcohol in Mexico, click here!
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    1 時間 28 分
  • Gasoline & electricity: The science of Mezcal

    Gasoline & electricity: The science of Mezcal
    2026/07/23

    Before science was invented, things were confusing. And, to be fair, for several decades into the birth of science, it was still confusing. Don’t believe us? Check out Scientific American magazines from the late 1800s — especially this one article about scientists tasting Mezcal and Tequila for the first time.

    Agave Road Trip is a critically acclaimed, award-winning podcast that helps gringx bartenders better understand agave, agave spirits, and rural Mexico. This episode is hosted by Lou Bank with special guest Linda Sullivan‍ ‍of seynasecreto.

    Episode Notes

    Read Scientific American, No. 1096,January 2, 1897, for the source of the epic quote in this episode:

    Not only does the maguey plant give the sap for the drink pulque, but its roots , distilled, yield much more powerful intoxicants, mescal and tequila.

    And the heart of another variety of the same plant is cut out, roasted and put through a process of distillation to make still another drink. Mescal is described as tasting like a mixture of gasoline, gin and electricity, Tequila is even worse, and is said to incite murder, riot and revolution. A very small quantity of tequila is a drink. Experts advise it to be taken with a grain of salt, literally — the salt to be placed on the tongue first.

    Several Michigan editors who lately visited the sister republic wandered into a "cantina" in the city of Puebla one evening and called for a drink apiece of the tequila. Each took a taste, felt his hair stand erect, his toes curl up and his skin wrinkle all over his body and was wise enough to leave the glass unfinished. Not one of them wished that time that Providence had endowed him with greater capacity.

    Shout outs this episode to Jeppson’s Malort, Vienna Beef hot dogs, Cocktail MD Ryan Aycock, and Metsal inventor, Enrique Martinez!
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    22 分