In this episode with Doug Richardson, we talk about all things agave. From how to choose the right species if you are working in California, to naming some of the most extravagan agaves that nobody has yet distilled but that may yield some delicious spirits.

For some, planting agaves outside of Mexican soil is a thorny issue, but just as it has happened to grapes, cacao or oranges, I think crops love to travel, and if they happen to fit a different place and culture, they should be given the chance to thrivein those new environments. I may be wrong, but that is where I stand 😘

I hope you enjoy it!

Quizás sea un vicio de los malos, pero siempre me han encantado los productos que son casi invisibles. Por suerte algunos de ellos ahora empiezan a concentrar fama y atención, como el mezcal, pero otros siguen ninguneados.

A mi parecer ese es el caso del cacao mexicano, si bien todos hemos comido y disfrutado de algún tipo de chocolate, conozco a muy poca gente que me pueda hablar de regiones, variedades o productores específicos.

En esta conversación con Karina Archundia, reina indiscutible del cacao en la gran ciudad de México, hablamos de pinole, chocolate, policultivos y varias otras cosas bellas.

One of the most extravagant expressions I've had in a long time is Mauricio Cantú's Sotol, produced in Cuatrociénegas, Coahuila. I had the privilege of visiting this territory, and I can testify that everything up there is unique, from the soil to the technologies they have used over time. I welcome you to this unlikely episode. I hope you enjoy it!