More and more I've been thinking that we could summarize agave as the lovely culmination of three main variables: agave, yeast and water. In this podcast I believe we've explored in great depth agave and yeast, but we had only superficially touched on water. There are plenty of themes to explore within this realm, but given the times we live in, I thought that exploring reasonable ways of using this vital resource was a good place to start. Mezcal, some would say, is not a basic necessity. So, is it ethical to dedicate precious water to mezcal when that same liquid could be used to grow food or mitigate fires? Is there a way to build a distillery that nourishes its surroundings instead of damaging the environment? We don't claim to have all the answers, but we do have some ideas. Please welcome Miguel Albarrán, from Cara a Cara Mezcal, and his simple yet powerful insights about water.