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Podcast: Agave Road Trip
Episode: Gringx bartenders can save biodiversity
Description: In my consumer-focused tastings, I tell attendees that one of the big things I hope they walk away with is, they can lead a more delicious life and support a more sustainable ecosystem if they start drinking more than just Blue Weber processed in Jalisco and Espadin processed in Oaxaca – that’s literally 99% of what they drink now, and if they instead drink one of those two eight times out of ten instead of, rounded up, ten times out of ten, they’ll be helping to turn the ship away from the monoculture trajectory. And I ask them to ask th...