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Tequila and mezcal are top of mind when you think “agave,” but Gian Nelson is working to change that assumption. For the past few years, working through his brand Jano Spirits, he has partnered with growers who cultivate California agave—a much larger cousin of the classic Blue Weber agave used in tequila—to better understand what it takes to cultivate agave plants that translate into fine spirits.
In this episode, Nelson and host Molly Troupe discuss:
- differences in types of agave plants, from Brix to maturation times
- farming practices that produce better agave
- wine-like fermentation for California agave with native and commercial yeast
- managing methanol production in California agave
- the impact of aeration
- leaning into inefficiency
And more.
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