The world of mezcal is rich and exciting. It is also biodiverse and fragile. If we want Mezcal for the long run it is important that we know what we are drinking.
Taste three different varietals from the Mezcal Carreño team, as they introduce the overall panorama of agave plants, the process of mezcal making, and tend to key questions such as:
- How is it different from tequila?
- Can you age it?
- What is the difference between artisanal, ancestral, and commercial?
**We'll be hosting multiple tastings of 30 minutes each. Space is limited. **
Your hosts for the evening are Mezcal Carreño—They began production in 1904 with Don Apolonio Carreño who made Mezcal from the wild agaves that grew on his property. As a highly praised spirit drink in Oaxaca, Apolonio with his family and friends drank his mezcales on three special occasions each year: his birthday, the beginning of the planting season, and the end of the harvest. Today we want to share with you our mezcal, made from our terroir in the Central Valleys of Oaxaca with traditional and ancestral techniques that are transmitted from generation to generation.