Aging agave spirits (with the exception of tequila) is still a taboo, something you talk about using your softest voice not to gain some pretty vocal enemies. Yet, the influence of barrels (and clay vessels) has been critical to the evolution of spirits, wine, and beer for at least a few thousand years. While there are very sophisticated studies dedicated to better understanding this piece of technology, its basis has remained mostly unchanged. In this conversation with Cal Larson we explore the potential of soluble oak and how this approach may get us closer to more sustainable booze.