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3rd Annual Tequila & Mezcal Tasting // San Francisco

3rd Annual Tequila & Mezcal Tasting // San Francisco 3

Join us for a great evening of craft mezcals and tequilas in historic Redwood Room at Clift Hotel in SF.

To win a pair of $100 tickets, see below!

A rare opportunity to taste some of the best craft agave products in the market, and to understand the differences between the flavors of tequila and mezcal, even when the production process is remarkably similar.

Participating brands include:
Mezcal Vago
Don Amado
Mezcal Marqués
Casa Noble


3rd Annual Tequila & Mezcal Tasting // San Francisco


Win Tickets!

Please email full names to: Latinbayarea@gmail.com

10 Winners will be notified by email on Thursday 12noon.

Buy Tickets:

$40 in advance and $50 at the door. www.tasting.nightout.com



Video: who is Mezcalistas?



3rd Annual Tequila & Mezcal Tasting // San Francisco 1

3rd Annual Tequila & Mezcal Tasting // San Francisco 2


Mezcal news!


What is Mezcal?

Meet Mezcal, Tequila’s smoky cousin


Video: the fight of Mezcal tradition!

Opposition to NOM 199. Here’s a great quote, loose translation “The fact that a major rock band like the Rolling Stones now say that they prefer mezcal to tequila is proof that we have made progress against all the obstacles”



We are honored to donate partial proceeds to the Tequila Interchange Project (TIP).

It’s a non-profit organization and advocacy group for distilled agave spirits.

TIP is comprised of bartenders, consultants, educators, researchers, and tequila enthusiasts. They advocate sustainable, traditional and quality practices within the industry. TIP aspires to place a renewed emphasis on the importance of preserving the great heritage of agave cultivation and distillation in Mexico.


The rise of Mezcal.

Great for cocktails, better for Oaxaca.

That fancy new mezcal in your favorite bar is changing everything in the villages of Oaxaca.



Retasting Mezcal.

The mixture is the basis for the mezcal and each maestro mezcalero differs a bit on methodology but there are constant debates on what to keep from each step of the distillation process. It can get rather religious at times but Judah pointed out that it’s essential to the process, it’s really where you make the cuts, rather than a question of whether. He also noted that many people blend after distilling from garafones of each portion so that they can narrow the target flavor. Others will make adjustments just to reduce acid levels so that they can ensure that the CRM will certify them.

Retasting Vago



April 29 2016


Date: April 29, 2016
Time: 5:00 pm - 8:00 pm
Cost: $40
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Website: Visit Event Website


Clift Hotel

495 Geary Street
San Francisco, CA United States

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