Heritage Mezcal Chava Periban, Roy Sierra

Different places ask for different drinks, even certain music styles, in my opinion, need specific booze pairings.

And even though I am always the first to complain when I can't find delicious complex spirits in the middle of the night. I am starting to understand that calibrating which booze is served on a dancefloor is a important as the stage and lights design.

Without further adieu, please welcome Roberto Ávila, and his many insights on how to create accurate booze experiences.

There are so many reasons why people may start a mezcal brand. Some do it for the money, some for love and some others because the craft has been in their families for generations.

But regardless of how you started, nobody, to my understanding, has found a perfect formula to maintain exceptional quality while still paying the bills.

Without further adieu please welcome Sergio Garnier, from Ultramundo Mezcal, and his rather atypical approach to owning a mezcal brand.

Like many agricultural products, agaves have developed a complex relationship with humans over millennia.

Some agaves were chosen to make rope, others to extract pulque and maybe the luckiest of them all to create mezcal.

But there've been many other more subtle ways in which people have chosen their favorite agaves to deal with. In this conversation with Fabio Raya we talk about the agaves that were favored in Brazil versus those that we decided to love in Mexico.

For a while I was not sure if I wanted to publish this episode. But I think there are quite a few things hiding in the middle of this conversation that somehow relate to the clash of cultures within mezcal.

Without further adieu please welcome Dalton Kreiss and his impressive affection for dogs.

This episode is not about a new religion, so don't you worry.

This episode is about trying to better understand some of the people in the tequila, mezcal and agave spirits multiverse that I would say have a very clear and unmovable set of ideas of how these categories should behave.

So I decided to do an episode, with my good friend Jon Darby. I've referred to him before as one of the worst purists in the business, but he knows I say with affection.

Without further adieu please welcome Jon and his intense and tender love for mezcalito.

I've been thinking so much about the things that are so close to us, so ubiquitous, that we decide to erase them completely.

Octavio Paz, our literature nobel prize, explores this intensively in his famous book "The Labyrinth of Solitude".

He talks about "Ningunear", which is the act of making someone, no one.

We've done this to so many Mexican products. but a group that I believe has been ninguneado like no other, are the thousands of traditional herbs that are still used today for making delicious infusions.

Without further adieu please welcome Monica Favila, and her love for all glorious herbs and teas.