Experience Artisan Mezcal in Seattle – August 6

2014/07/16, by , Posted in Blog,Events,Tastings, 0 Comment

Educational Tasting of Rare & Artisan Mezcals

Wednesday August 6,  7:00pm, Traveler Montlake in Seattle

Did you know that mezcal is produced throughout Mexico, and not just in Oaxaca? It’s true! Nearly all of of Mexico’s 31 states produce traditional and artisanal agave spirits, though only eight states are included in mezcal’s official Denomination of Origin. This tasting will feature mezcals from multiple states, with an emphasis on Guerrero.

Experience Mezcal founder Clayton Szczech conducts independent mezcal research throughout Mexico, and will host a tasting of non-exported and harder to find mezcals. In addition to tasting four rare spirits, Clayton will present a thorough overview of what mezcal is, where it comes from, recent changes to the Official Mexican Norm (NOM) that governs mezcal production and lay to rest many myths that surround mezcal.

The tasting flight will include four mezcals, carefully chosen to exhibit diversity of agave species, production regions and methods, maestros mezcaleros, aromas and flavors. Some of these mezcals are like none you have ever tasted. There will be a focus on the delicate, floral agave cupreata of the state of Guerrero.

$45 includes the presentation and tasting flight, light food from Traveler Montlake, and gratuity. Online RSVP and pre-payment (below) are required, and seating is limited to 30. We fully expect this event to sell out, so please don’t delay.

Online Reservation and Pre-Payment with Northwest Tequila Fest is required.

A note on pricing: Experience Mezcal is completely independent, and does not work for or accept payment from any mezcal brand. The price of admission will barely cover the cost of these rare mezcals and travel expenses. If you wonder why mezcal is not (and should not be) cheap, please come with those questions! These are 100% hand-made spirits produced by individuals and families in traditional rural areas. Wild agave is harvested by hand over widely ranging expanses of land, firewood for the oven and still must be searched out and gathered, and the rustic processes are slow and inefficient by design. All these factors make for exceedingly complex and unique spirits.

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