Few spirits evoke the passion associated with tequila. This agave spirit has stood the test of time and it is now as respected among top bartenders as single malt Scotch or a fine Cognac.
Join us for an adventure into the spirits of Mexico where you will learn the differences between Sotol, Bacanora, Tequila and Mezcal. The offering includes a flight of five tequilas and mezcals, two flavors of our home-made sangritas, as well as a tasting of our famous homemade moles.
Wednesday, February 21, 4-5 PM
Friday, February 23, 4-5 PM
Wednesday, February 28, 4-5 PM
$45 per person for flight of 5 + Sangrita and Mole
Space is limited, pre-paid reservation(s) must be made in advance.
Location Address: 221 Shelby Street
Some selections that may be included in your flight:
Hacienda Chihuahua Plata Sotol – Made from 100% wild-harvested plants in the Chihuahuan Desert of Northern Mexico. Fermentation begins by slowly cooking the plants in steam-heated ovens, natural fermentation with champagne yeast, and then distilling three times in a double-column copper still.
Sunora Bacanora Plata – Sunora Bacanora is hand-crafted in small batches from Maguey Pacifica agave and then roasted for 48 hours in underground ovens called mallas. The cooked piñas are then crushed using large stone wheels. The extracted juice combined with water takes between 6-12 days to ferment in air-tight barrels and then triple distilled to produce Bacanora.
El Tesoro Tequila Blanco – El Tesoro is made from the blue weber agave grown on the Camarena estate in the highlands of Jalisco, where the mineral-rich red soil plants a more rounded, fruity and floral flavor.
Artenom Seleccion de 1579 – The mountain town of Jesús María is the highest point in all of the tequila agave growing regions. Crafted from 100% Blue Webber agave produces a pronounced terroir that is unmistakebale.
Illegal Mezcal Joven – Handcrafted in small batches by fourth-generation mezcaleros, their Joven, Reposado, and Añejo mezcals are all made with perfectly ripe, sustainable Espadín agave, and double distilled in the Santiago Matatlan Valley of Oaxaca, Mexico.