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.