Of all the people working in our industry right now, the mezcaleros are by far the most passionate about what they’re doing. They’re combining the intricacies of terroir—geeking out about specific varietals of agave, where they grow, what the weather is like, what the soils are composed of—with the endless variants of distillation: still type, fermentation times, cooking styles, etc.

I got into all that yesterday evening with Juan Carlos Gonzalez from Tio Pesca mezcal. We took a deep dive into clay pot distillation, given that all the Tio Pesca expressions are clay pot-distilled.

And there’s even a 10% off coupon code buried into the conversation if you listen through. It gives you 10% off any product imported by Bad Hombre that we carry, so don’t snooze on that either!

-David Driscoll