Episode

Preserving Diversity Through Corn Whiskey

Today Zarela and Aarón are joined by their friend Yira Vallejo. Yira spent ten years as a brand incubator in the wine and spirits industry of New York City, before returning to Oaxaca in ...

Episode

The Diffuser: Nature’s Answer to Better Tequila

Tequila collectors the world over hate the diffuser, the industrial machine that is used to turn blue weber agave into tequila. So Chava and I attempt in this episode to show that the dif...

Episode

Booker Will Be Right Back

Today's episode is wall-to-wall listener questions, bookended by Catastrophic Connection Issues. Fun! 

Episode

Heads, Hearts, and Tails: Where You Cut Matters

Most people think that when you distill a spirit, what comes out of that still goes directly into the bottle.

Episode

No Tequila is Mezcal

Maybe someone told you that all tequila is mezcal but not all mezcal is tequila. Hell, maybe you read it in the New York Times, USAToday, the Daily Mail, or the Chicago Tribune, or on Vin...

Episode

Presenting Agave Road Trip #6 : Distillation

This week we're presenting another episode of Agave Road Trip.  On this episode, Lou Bank and Chava Periban talk about the distillation process. Though a simple process, it is an essentia...

Episode

Be Still My Heart

This is where we separate the alcohol from the water – we talk about distillation with mezcalero Jesus Franco. And traditional ceramics. And Oaxaca tour guides. And not a single poop joke...

Episode

One Petrus and a Million Beta Males

Today on Cooking Issues, Dave and Nastassia tackle coffee roasting, cast-iron care, yeast separation and, once again, a spirited discussion of beta males. And Kat Johnson drops by to tell...

Episode

Shochu want to know 'bout shochu? Stephen Lyman will shochu!

Stephen Lyman, Cool Japan Ambassador - Honkaku Shochu, Certified Shochu Adviser - Sake School of America and founder of Kampai.us, joins Mary, Chris and Rachel in the studio. We delve int...

Episode

Who's Got Spirits?

This week on Cooking Issues – Dave just got back from Tales of the Cocktail in New Orleans with advice on how to make a proper cordial and bar/restaurant recommendations.