Tequila Tasting

Tequila and Mezcal are spirits to be savored as you would a fine whisky, perceiving notes of minerals, damp earth, herbs and wood that evoke the landscapes from which they come. Discover more during our weekly Tequila Tasting, not only will you try some of the finest tequilas and mezcals, but you’ll also hear about their origin and history and the production processes for both. You will be able to recognize the difference between tequila reposado and añejado and mezcal by the end of the session. Get tips on how to drink them, the glasses you should serve them in, dishes that make perfect pairings and much more.

The use of the maguey, Mexico’s miracle plant, goes back thousands of years. Fermented alcoholic drinks made from the sap of magueys and agaves were used in religious ceremonies to appease the ancient gods and communicate with the divine. The distillation of tequila began with the coming of the Spaniards in the 16th century and the first stills were founded in Tequila, in the state of Jalisco. To this day, tequila can only be made from the blue agave,  Agave azul tequilana weber and Jalisco is still at the forefront of production in Mexico.

Mezcal is produced in Oaxaca and Puebla, and, unlike tequila, a variety of agaves are used. In some cases, the traditional artisanal production technique calls for the piña or pineapple-like heart of the agave plant that is harvested and cooked to extract the juice, to be roasted in wood-burning ovens buried in the earth before being fermented and distilled, this gives the mezcal its distinctive smokey, earthy flavor.

The Tequila Tasting is every Thursday from 4 to 5 p.m. in Salón Bicaci. Reservations are required, call your Concierge.