Posted on: September 4, 2026 Posted by: Lisa Pietsch Comments: 0

New Book Gives Agave Spirits Brands a Marketing Playbook for an Industry Under Reckoning

Agave Today Magazine’s Lisa Pietsch releases Agave Marketing 101, a beginner’s guide to marketing tequila, mezcal, and agave spirits brands GLADBROOK, IOWA — September 3, 2026 — We Woodwards Publishing today announced the release of Agave Marketing 101: A Beginner’s Guide to Marketing Tequila, Mezcal & Agave Spirits Brands, a new book by Lisa Pietsch, Publisher and Editor of Agave Today Magazine. The book is available in ebook, paperback, hardcover, and…

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Posted on: September 2, 2026 Posted by: Lisa Pietsch Comments: 0

Sotol Will Make You Question Everything You Thought You Knew

Pick up a bottle of sotol for the first time and there is a good chance you will read the label twice. Desert spoon? Chihuahuan Desert? Not agave? The questions pile up fast, and that is precisely the point. Sotol is a spirit that rewards curiosity and punishes assumptions, and if you have spent years happily navigating the world of mezcal and tequila, you are about to have your framework…

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Posted on: August 28, 2026 Posted by: Lisa Pietsch Comments: 0

Neues Buch bringt Gelegenheitstrinkern bei, Tequila und Mezcal wie Experten zu verkosten

Während das Vertrauen in die Kategorie auf die Probe gestellt wird Lisa Pietsch von Agave Today Magazine veröffentlicht die deutsche Ausgabe von Agave 101, einen Leitfaden für Einsteiger zum Verkosten von Tequila, Mezcal und Agavenspirituosen, am 27. August 2026 GLADBROOK, IOWA — 27. August 2026 — We Woodwards Publishing gab heute die Veröffentlichung der deutschen Ausgabe von Agave 101: Ein Leitfaden für Einsteiger zum Verkosten von Tequila, Mezcal und Agavenspirituosen bekannt,…

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Posted on: August 26, 2026 Posted by: Lisa Pietsch Comments: 0

Water Rights and the Agave Industry: A Story That’s Getting More Complicated

Industry & Environment The agave plant has spent millions of years learning to make do with very little water. Its architecture is built for scarcity: thick, waxy cuticles that slow evaporation; a root system that spreads wide and shallow to capture rainfall before it disappears into dry soil; and a photosynthesis strategy called CAM (crassulacean acid metabolism) that allows the plant to open its stomata at night, when temperatures drop…

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Posted on: August 24, 2026 Posted by: Lisa Pietsch Comments: 0

6 Food Pairings That Make Every Bottle Taste 10x Better

Agave spirits have lived at the table for centuries. Here is how to put them back where they belong. There is a persistent myth that agave spirits belong at the bar and not at the table. Part of that is marketing: tequila spent decades being sold as party fuel rather than a serious spirit, and mezcal’s rise into mainstream culture has not entirely shed that shadow. But spend any time…

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Posted on: August 21, 2026 Posted by: Lisa Pietsch Comments: 0

Un nouveau livre apprend aux amateurs de tequila et de mezcal à déguster comme des experts

Alors que la confiance dans la catégorie est mise à l’épreuve Lisa Pietsch, d’Agave Today Magazine, publie l’édition française d’Agave 101, un guide pour débutants sur la dégustation de la tequila, du mezcal et des spiritueux d’agave, le 20 août 2026 GLADBROOK, IOWA — 20 août 2026 — We Woodwards Publishing a annoncé aujourd’hui la sortie de l’édition française d’Agave 101 : Guide du débutant pour déguster la tequila, le mezcal…

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Posted on: August 19, 2026 Posted by: Lisa Pietsch Comments: 0

Raicilla Is Not ‘Jalisco’s Mezcal’ — It’s Something Entirely Its Own

Walk into any serious agave bar in the United States and ask for a raicilla. If the bartender knows the category, you will likely hear some version of the same introductory line: “It’s basically Jalisco’s version of mezcal.” The comparison is understandable. Mezcal is the reference point most American drinkers have for agave spirits that are not tequila. And raicilla does share a few surface-level traits with mezcal: it is…

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Posted on: August 17, 2026 Posted by: Lisa Pietsch Comments: 0

Beyond Smoke: How to Actually Describe What Mezcal Tastes Like

Ask someone who has never tried mezcal what it tastes like and they will almost certainly say “smoky.” Ask someone who drinks it regularly and you will get a longer answer, but it will probably still start with smoke. That word has become the default descriptor for an entire category of spirits, and while it is not wrong, it is so reductive that it borders on useless. Describing mezcal as…

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Posted on: August 14, 2026 Posted by: Lisa Pietsch Comments: 0

Un nuevo libro enseña a los bebedores comunes a catar tequila y mezcal como expertos

Justo cuando la confianza en la categoría enfrenta un ajuste de cuentas Lisa Pietsch, de Agave Today Magazine, presenta la edición en español de Agave 101, una guía para principiantes sobre cómo catar tequila, mezcal y los espíritus del agave, el 13 de agosto de 2026 GLADBROOK, IOWA — 13 de agosto de 2026 — We Woodwards Publishing anunció hoy el lanzamiento de la edición en español de Agave 101: Guía…

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Posted on: August 12, 2026 Posted by: Lisa Pietsch Comments: 0

New Book Teaches Everyday Drinkers to Taste Tequila and Mezcal Like Experts

Just as Trust in the Category Faces a Reckoning Agave Today Magazine’s Lisa Pietsch releases Agave 101, a beginner’s guide to tasting tequila, mezcal, and the wider world of agave spirits, on August 6, 2026 GLADBROOK, IOWA — August 6, 2026 — We Woodwards Publishing today announced the release of Agave 101: A Beginner’s Guide to Tasting Tequila, Mezcal & the Spirits of Agave, a new book by Lisa Pietsch, Publisher…

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