EPISODE · Feb 17, 2026 · 1H 3M
#72 Ivy Mix: Why Pisco is Gonna Be Big in 2026
from Serves You Right · host Andrew Roy
Most people are confused when it comes to tequila, rum, and pisco. What are they exactly? Who are the people that make them? What do I really need to know to master these liquors? Even worse, the spirits industry thrives on confusion, fake consistency, celebrity branding, and half truths about origin and production. On this episode, Ivy Mix breaks down how agave ripeness, diffuser technology, additives, colonial trade routes, sugar economics, and fermentation practices actually shape what ends up in your glass. If you have ever complained about price, chased smoothness, or ignored pisco entirely, this is the master class you have been waiting for.Expect to Learn:Why “100 percent blue agave” can still legally include additivesThe three rum families and how colonization shaped their flavorWhat a Jamaican dunder pit really is and why it mattersWhy pisco may be the most underrated spirit in the worldHow to taste maturity, integrity, and quality in agave spiritsUseful Link:Ivy’s Website where you can find links to her bars and her book!Service starts now.Follow the show: Spotify, Apple Podcasts, YouTubeI talk mostly to people in and around the service industry space. I'm looking to hear from the people I wish I could have talked to when I was coming up in restaurants. Said another way: I am trying to make sense of this wild, beautiful mess of a life, and help others that are feeling similarly confused and/or lost. Check out the Podcast Website Here and get in touch with me!Classic Episodes You May Like:#22:Doug Frost MW MS#23:Jeffrey Morgenthaler#31:ET: Entrepreneur (and creator of Surfer on Acid)#38:Aaron Goldfarb Hunting for Ancient Booze#39:Edward Slingerland's Masterful work on Intoxication#46:Andrew Hurley of Vegas.Wine#64:Chris Tunstall of A Bar AboveAs always, I’m just here taking notes, trying to figure out what it all means.Cheers
What this episode covers
Most people are confused when it comes to tequila, rum, and pisco. What are they exactly? Who are the people that make them? What do I really need to know to master these liquors? Even worse, the spirits industry thrives on confusion, fake consistency, celebrity branding, and half truths about origin and production. On this episode, Ivy Mix breaks down how agave ripeness, diffuser technology, additives, colonial trade routes, sugar economics, and fermentation practices actually shape what ends up in your glass. If you have ever complained about price, chased smoothness, or ignored pisco entirely, this is the master class you have been waiting for.Expect to Learn:Why “100 percent blue agave” can still legally include additivesThe three rum families and how colonization shaped their flavorWhat a Jamaican dunder pit really is and why it mattersWhy pisco may be the most underrated spirit in the worldHow to taste maturity, integrity, and quality in agave spiritsUseful Link:Ivy’s Website where you can find links to her bars and her book!Service starts now.Follow the show: Spotify, Apple Podcasts, YouTubeI talk mostly to people in and around the service industry space. I'm looking to hear from the people I wish I could have talked to when I was coming up in restaurants. Said another way: I am trying to make sense of this wild, beautiful mess of a life, and help others that are feeling similarly confused and/or lost. Check out the Podcast Website Here and get in touch with me!Classic Episodes You May Like:#22:Doug Frost MW MS#23:Jeffrey Morgenthaler#31:ET: Entrepreneur (and creator of Surfer on Acid)#38:Aaron Goldfarb Hunting for Ancient Booze#39:Edward Slingerland's Masterful work on Intoxication#46:Andrew Hurley of Vegas.Wine#64:Chris Tunstall of A Bar AboveAs always, I’m just here taking notes, trying to figure out what it all means.Cheers
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#72 Ivy Mix: Why Pisco is Gonna Be Big in 2026
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