Mezcal Masterclass Series: Distillation

DISTILLATION IS THE CORNERSTONE OF ALL THE SPIRITS WE KNOW AND LOVE. The majority of MEZCAL'S FLAVOR COMES FROM THE AGAVE AND ITS FERMENTATION, but the still is where the palenquero carefuly edits the flavors that will end up in the glass. Producers all over Mexico have created home-spun equipment and unique techniques which squeeze out every bit of efficency from the DISTILLATION PROCESS. While the still setups may look extremely rustic, don't let their apperances fool you. They employ ingenous technology not seen anywhere else in the world, and often make european still technology look clunky and inefficent. Beyond just clay and copper, join us as we gain a greater understanding of DISTILLATION AT LARGE, and we look under the hood of what makes the DISTILLATION OF MEZCAL TRULY UNIQUE. Join Quiote and TODOS SANTOS's beverage director and agave expert Jay Schroeder monthly agave spirits 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 THE SPIRIT AND ITS PRODUCTION METHODS. The intimate class will be limited to 25 people. Beginners welcome!