If You Can't Ferment Raw Agave, How Do We Have Pulque?
I feel like the title of this episode also serves as the description. Unless you don’t know what pulque is. So … pulque is a fermented beverage, and it’s made from the uncooked agave. Now you get it? Good. So dive into this episode of Agave Road Trip!
Get to know Heather Tierney, one of the most interesting food and beverage professionals, bar owners and restauranteurs working in New York City right now. She has transformed Doyers Street in Chinatown, opening a cocktail bar, Apothéke, and a restaurant/bar, Pulqueria, on the same iconic block.