Agave

In discussions on the Tim Ferriss Show, Tim Ferriss and guests have touched on the subject of agave and its role in the production of traditional Mexican spirits such as mezcal and tequila. Richard Betts, a guest on the show, talks about the historical and intricate process of making mezcal, describing how agave hearts are traditionally roasted to convert starches into sugars which are then fermented, imbuing the drink with its smoky flavor 1.

Betts also explains how tequila has become somewhat bastardized over time, having been legislated for industrial production rather than for artistry, reducing the types of agave acceptable for use to only blue agave 2. This shift led to a monoculture which is vulnerable to diseases and lacks the genetic diversity of traditional agave sources used for mezcal.

John Paul DeJoria also shared his experience with Patron, suggesting that Patron is made following traditional methods that result in a smoother tequila 3. Tim Ferriss himself has discussed various tequilas and mezcals, his experiences tasting them, and their unique characteristics 4.

Lastly, Michael Pollan and Tim Ferriss have addressed the topic of peyote, another plant related to agave, discussing the cultural significance of peyote for Indigenous peoples and the potential for overconsumption to endanger its availability 5.