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
Choose your Mezcal Experience:
The Mezcal Tasting Experience: Trust us, Mezcal is an experience in itself. The Mezcal experience includes a tasting glass where you are able to taste a variety of Mezcals, interact with the brand representatives and ask all the questions you may have.
Mezcal goes with everything, not just Mexican food! Food stands will be present featuring dishes for sale.
The Superb Mezcal Tasting Experience: Come be superb with us – be boujee – or not but most importantly come learn, enjoy, connect and have a good time! The Superb Mezcal Experience gives you a more intimate, sit down, educational dinner, hosted by two local expert mixologist both recognized in the community for making the best sipping liberations in town. Focusing on 4 Mezcals during the dinner. Each Mezcal you receive will be poured one neat, one on the rocks and then two liberations paired by our two mixologist. Dinner pairing with one of our local renowned chief creating a delicious 4 course meal to pull the flavors out of each sip you take.
You will also be granted a VIP line pass for the Mezcal Tasting Experience.
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Early Bird: Get your early bird pricing while it lasts. Includes a tasting glass where you are able to taste a variety of 20+/- Mezcals, interact with the brand representatives and ask all the questions you may have.
December 21st – January 4th
General Admission: Includes a tasting glass where you are able to taste a variety of 20+/- Mezcals, interact with the brand representatives and ask all the questions you may have.
January 4th – Day of (tickets increase by $10 at the door)
Meet our Mixologists
Juyoung Kang: Lead Bartender and Mixologist at The Dorsey at The Venetian
Juyoung Kang has become an industry icon by working her way up in the ever-expanding world of mixology. Upon her arrival to Las Vegas in 2010, Kang tended bar at Comme Ça at The Cosmopolitan of Las Vegas before opening the downtown nightlife hotspots Park on Fremont and Commonwealth in 2012, including its acclaimed speakeasy, “The Laundry Room,” awarded “Best Nightclub with the Best Mixologists” by Las Vegas Review-Journal.
Combining innovative mixology techniques, an impressive resume, and a passion for cocktail culture, Kang has garnered a considerable amount of acclaim. In 2017, Wine Enthusiast named Kang on its list of “40 Under 40 Tastemakers,” and was nominated by Eater Las Vegas as “Bartender of the Year.” In 2015, she was the Nevada Restaurant Association’s “Bartender of the Year” and, in 2014, won recognition as GQ and Bombay Sapphire’s “Most Imaginative Bartender.” Other professional accolades include recognition at The United States Bartenders Guild 2015 and 2016 Shake It Up, Liquor.com and Woodford Reserve’s 2014 Manhattan Experience, and Bacardi Legacy 2014.
Lead Bar Farm Specialist
Sonia Stelea’s focus in the bar and restaurant industry mainly revolves around an organic approach melding the worlds of food and spirits. Her experience working with organic food farmers, chefs and markets has translated into a farm to bar program that aims to enhance small batch spirits with seasonal vegetables, fruits and herbs.
A little over year ago Sonia joined Esther’s Kitchen here in Las Vegas and for the past seven years in San Francisco, she has helmed bars at several Top 100 restaurants, including most recently Cotogna (sister to Michelin 3 star Quince), where as Farm to Bar Liaison she honed the use of farm fresh ingredients and small batch spirits to find cocktail pairings that best complement the dining experience. Prior to Cotogna, she tended bar at A16, Frances and Coco. Her bar experience began in the family Italian restaurants of Chicago including rosebud and Cibo Matto, where she was raised after her family emigrated from Romania.