GUEST SPEAKER
PUBLIC WELCOME
Buck Wilson will wow us with some Mezcal history, facts and small sample tastings to illustrate his presentation.
"A Few Words About Mezcal"
Talking about the world of Mezcal is like talking about Italian wine...a seemingly endless collection of micro-ecosystems, varietals, staunchly protected designations and deeply entrenched regional pride. Similarly, an outsider stumbling around Mexico could easily get lost trying to decipher the nomenclature of Mezcal alone. Ask for Mezcal in Chihuahua, and they'll recommend the local Sotol. In Yucatan?... "you must try the Henequén." Nuevo Leon?..."the Flammam is much better than Espadin." While the similarities mostly out way the differences, there is still a Rubik's Cube of names, nicknames, techniques, Agave varietals, and traditional nuances that make understanding the Mezcal landscape exhausting to the uninitiated.
Fear not! In truth, while there is a daunting amount of information, the fundamentals are easily understood, and a foundation to start the journey into the grand world of Mezcal is easily achieved.
The point of this presentation is to entice you to try more Mezcal. The traditional spirit of Mexico has a variety that is every bit as wide and eclectic as Wine, Beer and Whiskey.
We'll be tasting different varietals, ages, and designated names of Mezcal, as well different traditional serving accents. If you're not a Mezcal enthusiast now, just bring an open mind, and the same sense of adventure that brought you to Mexico.
Club and Bar open at 4:30 pm
Kitchen starts serving around 5:30 pm
~ Lasagna with salad & Bread ($300 pesos members/ $350 non-members)
Talk starts around 6:30 pm