About this episode
In this spirited interview with John Ravis of Maximo Mezcal, some of the topics we cover include: How John made the move from shucking oysters, to tending bar, to consulting in the business world, to ultimately helping found a Mezcal brand designed to elevate the American palate. Why Maximo Mezcal is as much a DC brand as it is Oaxacan How the mezcaleros and funders behind Maximo Mezcal have balanced tradition with innovation, especially when it comes to their production methods. Why barbecue is a great analogy for anyone trying to understand the various roasting procedures in agave spirits. A few little hacks to help you understand bottle design and pricing in the tequila and mezcal world Where we plan to grab drinks with restaurant mogul Danny Meyer, And much, much more.