What happens when passionate producers, drought resistant land and a blank slate come together? You get the California agave movement, and nobody tells that story better than Gian Pablo Nelson of Jano Spirits. In this episode GP sits down with JJ and Jeff to pull back the curtain on how California grown agave is finding its own identity, from native US varietals producing higher sugar content than Mexico to a growing community of producers collaborating across the state's diverse microclimates. GP breaks down the agricultural shift reshaping California's land, the state law locking in quality and integrity from the ground up, and why this movement is bigger than any one bottle or brand. This is the story of people who are all in — from field to still to glass — and the ancient plant that is quietly changing everything.

🌵 Follow GP Nelson and Jano Spirits: Website: www.janospirits.com Instagram: @janospirits

🎙️ Follow Shots Fired and Poured: Instagram: @shots_fired_and_poured

Mezcal is having a global moment, but who gets heard, who gets paid, and who gets left out?

In this episode of Shots Fired and Poured, we sit down with Fabiola Santiago Hernandez, founder of Mi Oaxaca, to talk about mezcal beyond the bottle. Born in Oaxaca and raised in California, Fabiola shares her family’s migration story, the realities of living undocumented, and how that journey shaped her fight for cultural preservation, economic equity, and respect for Indigenous Oaxacan traditions.

We dig into the misinformation surrounding mezcal, the damage caused by cultural appropriation, the pressures of tourism and global demand, and why small family producers are often excluded from the value they created. This is a conversation about land, labor, legacy, and what it means to protect culture before profiting from it.

If you care about mezcal, agave, foodways, migration, or the future of heritage spirits, this episode is for you.

On this episode of Shots Fired and Poured hosts JJ and Jeff welcome vodka expert Tatyana "Tat" Petrikova to unpack vodka's history, myths and modern revival. Tat explains vodka's origin as "aqua vita," the role of terroir and raw ingredients (wheat, rye, barley, potato, corn, grapes), and how water, fermentation and still design shape flavor.

They discuss pot versus column distillation, proof and labelling myths, tasting approaches, and practical tips for choosing and exploring vodkas—encouraging listeners to try local and comparative tastings to discover real diversity in the category.