We will sample six classic, small-batch mezcals and tequilas, the majority of which will be sourced directly from the producers, and match them with Mexican artisanal cheeses. The rich tastes and minerality of the mezcales are enhanced to perfection by the cheeses. We offer tequilas from some of the best producers in Mexico and not only will there be mezcales from Oaxaca, but also from states like Michoacán, Sonora, Durango, and Guerrero. We will talk about how the various distillation techniques, the terroir, and the Maestro's experience impact the final spirit. We will learn how to consume mezcal as well as how NOT to (orange slices are a NONO!), what the differences between mezcal and tequila are, who the producers are, and why the DO only recognizes 9 States that can legally make mezcal when historically mezcal is a cultural heritage of ALL Mexico. We will go through the negative effects of industrial mezcales as well as the necessity of preserving biodiversity, local economies, and mezcal producers. We will also discover more about the past, present, and future of mezcal. Following your experience, we recommend dining at Mamazul, try the fettuccine with birria!