You’re amazed by how delicious mezcal is. It’s got your attention in a way that no other spirit does. And you think, Man, where was all this amazing stuff just five years ago? Well, it was there, in the rural Mexican communities where it’s made. And it still is. Want to know how to find it?

Some people will tell you that agave is at risk of becoming extinct. They'll tell you that you should primarily drink mezcal made from farmed espadin. But we tell you, gringo bartenders, that if you love mezcal, you should drink more wild agave, and you should get your customers to do so, too.

Nate Ready is a former Master Sommelier. He worked the floor at Bobby Stuckey’s Frasca in Boulder and the French Laundry in Yountville before heading north to find a small working farm in Hood River, Oregon.

For hundreds of years, mezcaleros believed that you could not use maguey jabali (agave convallis) to make spirits — it foams so much, both during fermentation and distillation, that it was thought unmanageable. But a couple decades ago, someone found a strategy to manage the foaming.

On this episode, Zarela & Aarón contrast the tomato with its relative, the tomatillo.

On this episode Aarón and Zarela welcome their first guest: Zack Wangeman of Sobre Masa.

Tonight’s episode will take a look at coffee, the drink that fuels most us every day. Our panelists are Miguel Mateo, Getu Bekele and Lenore Yerkes.

Dane Campbell, Head Sommelier at The Musket Room in New York City. A Long Island native, Campbell's passion for wine developed from his love of food, which he pursued at the Culinary Institute of America.

The Cider party continues! Tune in to another cider-themed episode of Beer Sessions Radio as Jimmy Carbone is joined by Chris Lehault, Serious Eats cider writer, Michael McAvena of Virtue Cider, Josh Bernstein, author/journalist & George Motz, founder of the Food Film Festival.