The Weekend Pour: Agave Edition
Every Friday, bringing you a book, podcast, and article that I'm reading or listening to with a drink in hand.
Welcome to the Weekend Pour!
I've always been a huge fan of Mezcal, Raicilla, and Tequila, and I’ve been fortunate enough to visit some of these traditional agave-spirit producers in Mexico. That experience deepened my appreciation not only for the spirits but also for the people who craft them and their rich cultural heritage.
Agave has long been central to Mexican culture, serving as a source of food, shelter, and spiritual significance in pre-Colombian civilizations. This relationship transcends mere consumption, deeply rooted in respect and responsibility. Today, as the role of alcohol shifts, mindful consumption allows us to reconnect with agave’s legacy, appreciating not only the product itself but also its profound connection to the land, culture, and communities that sustain it.
The Drink: Parch Spiced Piñarita
Owners Rodolfo Aldana and Ila Byrne have successfully created an agave-based non-alcoholic RTD (ready-to-drink) cocktail while maintaining a connection to the land. Not only does Parch use Blue Weber agave, but it also draws both inspiration and some raw materials from the Sonoran desert—one of the hottest and most biologically diverse deserts in North America, covering approximately 100,000 square miles.
One percent of their profits go toward supporting their mission of preserving the lush biodiversity of the Sonoran Desert. They achieve this through a partnership with The Mission Garden in Tucson, Arizona, a living agricultural museum of the Sonoran Desert.
The Piñarita is a perfect blend of sweet, smoky, and savory flavors with a hint of spice, making it an excellent pairing with sweet and savory dishes, especially tacos al pastor. And it’s versatile, too. The Piñarita is equally suited for a backyard BBQ, straight from the can, or at a cocktail party served over a large ice cube and garnished with a pineapple wedge and cherry.
The Article: Agave, for good days and bad ones
José Andrés, chef, restaurateur, and humanitarian, has long been a strong advocate for agave spirits. At his restaurant Oyamel in Washington, D.C., the bar is practically a shrine to this prickly plant. In his Substack newsletter Longer Tables, Andrés shares a fundamental truth about agave spirits: “All tequila is mezcal, but all mezcal is not tequila.” This distinction sets the stage for a deeper exploration of agave’s cultural heritage.
However, Andrés also raises concern over the growing crisis of overconsumption: "We are drinking too many agave spirits and not understanding the root, the time it takes, the intensive processes, and the generations that go into each bottle." He stresses that agave spirits, like food, are agricultural products deserving of respect, warning about the environmental impact of over-harvesting wild agaves, which harms animal migratory patterns and creates barren landscapes.
To ensure future generations can enjoy these spirits, Andrés calls for more thoughtful and sustainable consumption, urging us to protect the agave plant and its surrounding ecosystem.
The Podcast: 10,000 Years of Agave History, Heritage Mezcal
In this episode of Heritage Mezcal, host Chava Periban speaks with paleo-geneticist Marcela Sandoval to explore the 10,000-year history of agave and its integral role in human civilization. If you came looking for charming stories about worms in Tequila drinks, this episode offers a far more nuanced and fascinating discussion.
Sandoval delves into her research, examining how ancient cultures utilized agave not only for producing alcoholic beverages but also for practical purposes like food, fibers, and jewelry. The conversation emphasizes agave's deep connection to indigenous communities in Mexico and throughout Central and South America, highlighting its significance as both a cultural and spiritual symbol. Agave is only one of two plants in the Mayan cosmology that has a deity, Sandoval adds, Mayahuel.
One of the most compelling parts of the discussion is the exploration of the cultivation and domestication of agave plants by indigenous people. Often, we hear about the distinction between wild and domesticated plants, defined by specific forms of agriculture, but this episode offers a for more complex perspective. It illustrates how humans have long used cultivation practices and subtly altered the natural world. The key is to do so in a way that reflects our deep, symbiotic relationship with the environment.
The Book: The Essential Tequila & Mezcal Companion by Tess Rose Lampert
The Essential Tequila & Mezcal Companion by Tess Rose Lampert explores the history, cultural significance, and production methods behind Tequila and Mezcal. The book provides readers with an in-depth look at the unique characteristics of these two spirits, breaking down the differences in ingredients, distillation techniques, and regional influences. Lampert also covers how various agave species contribute to the flavor profiles of each spirit.
The book also acts as a practical resource for Tequila and Mezcal enthusiasts, offering tips on how to best enjoy and evaluate these spirits. Lampert provides detailed tasting notes, helping readers distinguish between different varieties and brands. Additionally, she includes recommendations for cocktail recipes. Four words: Frozen Mezcal Hot Chocolate.
Overall, the book blends cultural storytelling with practical advice, making it a valuable resource for those looking to deepen their understanding of agave spirits. Lampert weaves in anecdotes about the spirits' roles in Mexican heritage and modern mixology, ensuring readers walk away with both knowledge and inspiration.
Have a great weekend!
Don’t forget to add what you’ve been drinking, reading, and listening to below.
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Parch's Spiced Piñarita is actually my fave :)))
thanks for the podcast, I'll definitely have to give that a listen! I just did a deep dive on an agave spirit called raicilla recently, and I think another really interesting part of agave spirits is how they're regulated. How the DO/NOM works and is implemented in Mexico compared to similar variations in other countries is pretty fascinating. There's a great interview with founder of Mezonte in Guadalajara about it.