A night under the stars, tasting your way through the most mysterious and misunderstood spirits of them all, MEZCAL.
“Mezcal, is the new scotch. Scotch is made from malt and some grain but because different regions make different styles there’s quite the variation. Mezcal is similar in thought. It’s made from many varieties of agave but different regions and distilleries make different styles and the variation in taste and aroma can be vast.” – Juyoung Kang
Early Entry: 7pm-7:45pm
Mezcal Tasting Experience: An evening of taste, education, connecting and a really good time! Pour in the Alley offers a variety of well crafted Mezcals presented by your local experts to take you through their flavor profiles and how it’s made. You will taste these Mezcals in a Fergusons branded tasting cup neat, over ice and as a cocktail.
Early Entry: Enjoy an intimate experience with two local mixologists as they dive deep into our featured spirits. They will talk through how its made, where it originated from and how to best create a cocktail at home. You will also be able to get first dibs on all your favorite Mezcals with in the Alley.
What to expect:
The Featured Spirits: MEZCAL, The word mezcal comes from Nahuatl mexcalli which means “oven-cooked agave”. Agaves or magueys are found mainly in many parts of Mexico and all the way down to the equator, though most mezcal is made in Oaxaca. We have hand picked some of the best Mezcals to Sip through the flavor profiles Neat, Over Ice and as a cocktail.
Education: Every Featured spirit poured will have a story, fun facts as well as 3 different ways to sample the beverage. Find out what spirits are ready for you to take home that night! Also, Our high profile local mixologist highlight their favorite Mezcal to showcase at Pour in the Alley. Learn from the Masters of their craft.
Culinary: We are bringing you a culinary flavor profiles that compliments the flavors of Mezcal.
Aguachile de Camarón
– Shrimp cold-cooked in lime juice with serrano chile, cucumber and avocado
Tlayuda-Classic Oaxacan dish
– Open-faced blue corn tortilla with black beans, melted queso Oaxaca, crisp carnitas and citrus cabbage slaw
Sweet Corn Humitas with Oaxacan Mole
– Sweet corn cake, steamed in banana leaf, dressed with Oaxacan Mole Negro
Excuse Moi: A jazz-age Parisian salon. On the interior, red string- bulbs, candlelight and theatrical lighting illuminates various corners of a parlor-style room. The central fixture is a cozy fireplace that gives way to hidden nightclub that could be construed as a miniature version of Ministry of Sound.
Entertainment: We will have talented local artists performing their original songs as well as highlighting the featured beverages through music.