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TASTING of Mezcales and Tequilas
We organize a tasting of Mezcal and Tequila to publicize the different ways of making mezcal, appreciating the flavors and aromas that they take on during the manufacturing process.
The tasting aims to discover the great recipes of the masters mezcaleros, externalizing the flavors and giving to know where the aromas come from, unlike the tastings, the tasting offers a scientific explanation and history of each one of the agave flavors .
The Program has three dynamics with three audiovisuals 8 minutes, a total of time of one hour, has a cost of $5,000 plus per diem, with a minimum of 30 guests. In addition, the Presentation of Mezcal Mayahuel that carries in his elaboration process a manufacturing tradition of more than 4000 years with trifida and bullet vessels, being tasted in ceremonial centers or the presentation of the house mezcal.
1.- Audio-visual
AGAVES: Types of Agaves for honey and genotypes of agaves in Mexico.
Endemic varieties, Historical Vestiges.
HISTORY: Distillation process of the Capacha age 2000 BC
Pottery, Ceramics, Agave as part of culture.
1.- DYNAMICS: Ceramics with a 4,000-year history of distillation.
Presentation of the clay pottery where Mezcal is obtained.
Result and laboratory test of the product obtained.
2.- Audio-visual
OVENS: Pre-Hispanic, kilns, masonry, auto-clabe.
GRINDING: Capacha period, mills, soft diffuser extractor.
2.- DYNAMICS: Identification and classification of fine mezcal.
How to select a good mezcal from the presentation in the bottle, following the indications on the manufacturer's label.
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3.- Audio-visual
FERMENTS: Strains, tubs, agave honey.
DISTILLATION: Capacha Period, Filipino Distiller, Arabic Alembic.
BARRELS: Toasted and flavors.
3.- DYNAMICS: Tasting and sampling 5 bottles of Per table
Tobala agave mezcal
Cuishe agave mix
Tepextate agave mezcal.
Espadin agave mezcal
Salmiana agave mezcal
Ing. Gerardo Carrillo M.
Mobile 444 5107483
444 2510429
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