Mezcal and Beyond
Tequila, while certainly the most pervasive of spirits distilled agave is but one of the hundreds of variations out there. Some version of mezcal--from the Nahuatl word meaning “oven cooked agave”-- is made in every one of the 31 states of Mexico, utilizing a wide range of production techniques and dozens of different species of agave. One of the few distilled spirits to exhibit terroir--a true sense of where it comes from--tasting it easily leads to discussions of history, geography, culture, language, cuisine and politics. Join some of the movers and shakers of today’s mezcal revolution and get a peek into this fascinatingly vast and astoundingly delicious category. The tasting will be guided by representatives of some of the world’s most respected agave producers including: Sergio Mendoza, the creator of the Derrumbes line of Mezcales; Arik Torren the US importer of Fidencio Mezcal; Misty Kalkofen, Juez de Mezcal with Del Maguey; and Jake Lustig, who has created, owned, distributed, developed and rescued a range of Mexican spirits from tequilas to mezcales to Mexico’s own Fernet.
This is a tasting class, expect to taste through a selection of mezcals.