Good Food

Agave: A Botanist's Perspective on Tequila, Mezcal and Pulque

In The Drunken Botanist , author Amy Stewart explores the plants that make the worlds best drinks. This week, Stewart describes the agave plant, a cousin to asparagus, and the plant that gave us tequila, mezcal and pulque.

By Evan Kleiman • May 12, 2014 • 1 min read

Amy Stewart explores the plants that make the worlds best drinks. This week, Stewart describes the agave plant, a cousin to asparagus, and the plant that gave us tequila, mezcal and pulque.

Evan Kleiman
host 'Good Food'
Gillian Ferguson
Supervising Producer, Good Food
Laryl Garcia
Senior Director, Good Food
Sarah Rogozen
Associate Producer, Good Food

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Food & Drink

Good Food

Agave: A Botanist's Perspective on Tequila, Mezcal and Pulque

In The Drunken Botanist , author Amy Stewart explores the plants that make the worlds best drinks. This week, Stewart describes the agave plant, a cousin to asparagus, and the plant that gave us tequila, mezcal and pulque.

Share

Good Food

Agave: A Botanist's Perspective on Tequila, Mezcal and Pulque

In The Drunken Botanist , author Amy Stewart explores the plants that make the worlds best drinks. This week, Stewart describes the agave plant, a cousin to asparagus, and the plant that gave us tequila, mezcal and pulque.

Share