Who It's For: Spirits drinkers ready to move past the margarita, tequila enthusiasts building a broader base, and wine people curious about the other side of the bar
Agave spirits are having a moment, and most drinkers still associate the category with one bottle behind one bar. The reality is a family of spirits with deep regional traditions, dozens of agave species in use, and production methods that range from industrial precision to techniques essentially unchanged for centuries.
This class works through the category from the ground up. Tequila and its various styles. Mezcal and the wide range of expressions coming out of Oaxaca and beyond. A look at sotol, raicilla, and bacanora, which occupy their own legal and cultural categories but belong in the same conversation. We taste side by side and cover how the agave is grown, cooked, fermented, and distilled, and why those choices shape everything about the finished spirit.
Educator: Jordan Alexandria