Mezcal can be super overwhelming. Technique, geography, and terroir all play a part, but the massive number of varietals of agaves used can be the hardest part to fully grasp. Throw in the massive number of region-specific naming quirks and things get even more murky. With some simple conventions and thinking about things in groups, you'll know your cuixe from bicuixe in no time.
Join Quiote and Todos Santos's beverage director and agave expert Jay Schroeder monthly mezcal class and tasting.
The class will be held in Todos Santos, Quiote's subterranean mezcaleria, from 6 p.m. to 7 p.m. and will include four pours of different mezcales during the hour chosen specifically to highlight different aspects of mezcal and its production methods.
The intimate class will be limited to 20 people.