For thousands of years clay has played a role in alcohol production—fermentation, distillation, aging—and virtually every step of the process can be influenced by the introduction of ceramics. Amphorae-fermented and aged wine is becoming ever popular. Clay-distilled mezcals are some of the most sought-after in the market. On the other hand, clay-aged spirits are difficult to come by at best. However, prior to readily available glass demijohns, black clay was the defacto standard for storing and resting spirits in rural Oaxaca. Join us as we take a look at the role clay has played in alcohol throughout history and taste through several clay-aged wines and spirits.
This is a classroom style seminar. Guests can anticipate sample sized spirit pours.
