Allow yourself to be biased by story and community as we sit down with Abel Arriaga from Mezcal Carreño. This episode is jam-packed with everything you need to know to better approach, understand, and embrace the terroir driven agave spirit that is mezcal. The Always Parched hosts sample four wild agave varietals (and learn why mezcal is the wine of spirits), drink from handmade copitas, eat insects, and discuss the challenges of introducing a mostly misunderstood spirit into a new market - PLUS - after hitting the cutting room floor 3 times, we present to you… Dinger’s cheese story.