08/11/2026
For August’s First Monday Event, “A Discussion in Pairing”, we challenged attendees to blind-taste four agave mezcal expressions and select the pairings they felt best accompanied each one. Time, palate fatigue, and the sheer variety of options made it a true test of the senses.
The full spread:
Artichoke, Blackberry, Black Pepper, Blueberry, Capers, Cherry, Dark Chocolate, Garlic/Chili/Onion Paste, Ginger, Goat Cheese, Grape (red), Grapefruit, Green Pepper, Gusano (toasted meal worm), Hibiscus/Scorpion Salt (Chihuahua), Honeycomb, Italian Hard Cheese Blend, Kalamata Tapenade, Kiwi, Kosher Salt, Lemon, Lime, Mango, Marjoram, Micro-Cilantro, Mint, Mole Michoacán, Orange, Panela Cheese, Pickles (India Spice), Pipitas, Pistachio, Pomegranate, Portobello Mushroom, Prosciutto, Roasted Corn, Rosemary, Saffron, Sal de Chapulín, Smoked Mussel, Strawberry, Tajín
General consensus from the night’s notes:
Pour 1 – Agua del Sol, Espadín, Oaxaca
Pickles, capers, scorpion salt, brine (in general), soft & hard cheeses
→ briny & saline
Pour 2 – Aguerrido Cupreata, Tomás, Guerrero
Rosemary, prosciutto, green pepper, black pepper, mushroom, mole Michoacán, roasted corn
→ earthy & herbal
Pour 3 – Rey Campero, Mexicano
Orchard fruits, kiwi, honey, kalamata tapenade, pistachio, ginger, Indian pickle
→ fruity & spicy
Pour 4 – Mezcal Vago, Elote
Berries, strawberry, coffee, mussels, mint, pomegranate, dark chocolate, mole Michoacán
→ fruity & bittersweet
One clear standout: Tajín was widely agreed to be the perfect complement to every mezcal of the night, thanks to its bright citrus and spice intensity.
It was a fun filled evening of discovery.