Sun | Sep 24, 2023

JFDK and Mexican Embassy host mezcal tasting

Published:Thursday | May 11, 2023 | 1:36 AM
Conejo en la Luna – Artisanal Mezcals.
Conejo en la Luna – Artisanal Mezcals.

Salud! In honour of last week’s Cinco de Mayo festivities, the Jamaica Food and Drink Kitchen partnered with the Mexican Embassy and Tacbar to host a mezcal tasting with Conejo en la Luna – Artisanal Mezcals.

Mezcal, which is sometimes described as the smoky brother of tequila, has been gaining popularity in recent years. And with its composite, earthy flavours and distinctive production process, it is a spirit that is meant to be respectfully sipped and savoured. No shots people!

With three varieties of crystal clear mezcals from Oaxaca, Michoacán and Espadin regions of Mexico guests were in for a treat. And don’t worry, there was enough H2O and tacos from Tacbar to ensure we would be able to stand after.

To gain deeper comprehension and appreciation for mezcal, our sommelier Antonio Sanchez guided us through the tasting, beginning with a brief history of the origins and production of the spirit. Unlike tequila, which can only be made from the blue agave plant in specific regions of Mexico, mezcal can be produced from a wide assortment of agave plants throughout the country.


As we began tasting the different mezcals, Sanchez with the help of his trusty translators Mexican Ambassador to Jamaica, Juan José González Mijares, and Alternate Permanent Representative of Mexico Marcelino Miranda, talked guests through the various flavours and notes that we should be experiencing.

We started with a mezcal from the ancestral town of Oaxaca, which was spicy and lingered on the palate. Next up was a mezcal from Michoacán which was 48% alcohol and had a bit bitter with a slightly fruity taste. And last but certainly not least was the mezcal from Espadin which was smokey in nature.

Throughout the tasting, Sanchez explained the flavours and notes we should be experiencing but also the processes that went into producing these mezcals. He shared stories of different producers and regions, giving us a deeper understanding and appreciation for the spirit and he also explained that everyone will have a different experience when trying mezcal, and that’s okay.

What stood out to me most was the amount of care and attention that goes into creating each bottle. From planting the agave to roasting it and distilling the liquid, it is truly a labour of love that has spanned generations.

In the end, the mezcal tasting was not just a lesson in flavours and notes but an adventure in exploring a deeply rich and diverse culture. It was an opportunity to connect with other curious individuals and step outside of our comfort zones. So if you have the opportunity, give mezcal a try, it’s an experience that is sure to broaden your palate and leave you with a newfound appreciation for how it’s made.