The Past, Present & Future of Agave.

I was recently sent this article, The Race to Save Mezcal From the World from the Smithsonian Magazine by one of my followers on Instagram (shoutout to @YellowBelly____) And it is a Masterfully written piece talking about the history or mezcal, the current issues surrounding agave production and what the future may hold. It really helps paint a picture of the reality of the spirits that we sometimes take for granted because often times we just see them in store shelves and don’t think too much about how it got there.

Its a very impactful read which Ill try and summarize briefly into key points but I highly recommend that you read it yourself as it is utterly fascinating and truly helps you get a better understanding of all agave as a whole.

• The mezcal & tequila boom has led to sustainability challenges: Surging demand has resulted in fewer agave plants flowering, impacting bat pollination and biodiversity.

• The shift towards cloned agave poses risks: Most agave are produced via clones rather than natural seeds. While cost-effective, these clones are susceptible to disease, requiring increased pesticide use and posing risks to long-term agave health.

• Unsustainable harvesting practices are a concern: Overharvesting wild agave without proper regeneration plans threatens the ecological balance.

• Some mezcaleros are taking a sustainable approach: They are reviving traditional practices like allowing agave to flower and adopting bat-friendly production.

• Hope remains for a sustainable future: While the mezcal industry faces challenges, efforts towards sustainable practices and bat conservation offer hope for a balanced future.

It also reminded me of an excellent article written by someone that i got to share a stage with this year and talk about agave, Emma Janzen. Her article for Eater ”The Great Mezcal Heist” is another insanely in depth exploration of Mezcal and Agave as well. Emma’s work is just such a joy to read and she is just such an incredible person as well. So go check it out.

Anyway, you have your homework. Get to it. Both of these articles are incredible and I don’t think you’ll be sorry you spent some time reading it. Especially if you are a spirits nerd like I am.

The Great Happy Hour Divide: Universally Loved but Not Available Everywhere

While the national drinking age of 21 is a uniform standard across the country, state-level laws can vary significantly.

For example…Happy Hour

In our home state of Massachusetts, “Happy Hour” hasn’t been a thing since 1984, when it was banned in reaction to a well-publicized drunk-driving related death. Not only are discounted drink blocks illegal in Massachusetts, restaurants and bars aren’t allowed to lower the cost of drinks for promotions period. If you wondering if MA’s Happy Hour law was a regional thing or unique to the Bay State—it’s actually not. The graphic below shows just how varied each state’s stance is on this specific issue :

The Happy Hour issue is a great example of how regulated and tightly monitored the alcohol industry can be in some places, but random in others. Most people agree that banning Happy Hour is an archaic and outdated piece of legislation, but despite extensive efforts by lawmakers to lift the ban, the bill still has support, including from the Massachusetts Restaurant Association, who basically believe that restaurants and bars have bigger fish to fry and have more important issues to fight for legislation-wise.

Either way, whether you are for or against the law, these are the type of things that you are up against when you want to manufacture or sell alcohol—and it’s not always going to make a ton of sense or seem fair.

Here are some examples of other state liquor laws that businesses are up against or can use to their benefit :

• In Wisconsin : individuals under the age of 21 may consume alcohol in the presence of their parent, guardian, or spouse who is of legal drinking age. This goes for patrons at home, or in restaurants and bars. Talk about getting them started early!

• In Pennsylvania : The state divides alcoholic beverages into two categories: liquor and beer. These two categories are subject to different licensing requirements and distribution channels. This separation of liquor and beer sales has led to some unique regulations in Pennsylvania. For example, there are restrictions on the hours that beer can be sold in certain types of establishments. Additionally, the state has the authority to regulate the pricing of liquor, while the pricing of beer is generally determined by the market.

• In Georgia : alcohol sales are not allowed on Sundays until after 12:30 PM, and that includes bars and restaurants. So if you’re expecting a bottomless mimosa brunch on Sunday, Georgia is not the state you want to be in!

• In Louisiana : as long as you are not carrying alcohol or beer from a convenience store to a car, there is no law preventing open-container drinking. To-go cups from bars, cocktails on the street, beers in the park—all are OK as long as you aren’t in a vehicle.

• In Utah : Taverns, breweries and bars are allowed to sell alcohol during the same hours as restaurants (11:30 a.m. - 1 a.m.), but do not require patrons to order food. Despite this fact, many excellent eateries actually choose to license themselves as a bar in order to open up business to those who just want a drink. A variety of other venues — taverns, lounges, nightclubs, cafes, bowling centers, golf courses and concert halls — often license themselves as bars as well. 

The $10 Million Viral Cocktail from the US Open

This was the best video that we saw this week!

Steve the Bartender, the OG of YouTube craft cocktail videos released this and it was a joy to watch.

Also it was insane to think that this cocktail has gone so massively viral, but it just goes to show that event marketing is a huge thing. If you can like a product or in this case a cocktail to an aspirational event like the U.S Open and make people feel like they’re part of a special club by having one of these, you just might have yourself the next big hit cocktail.

So all of you aspiring bartenders out there, myself included, all we gotta do is get the U.S Open to feature one of our cocktails apparently!