Depending on the species, it can take between seven and 15 years for the maguey plant, a form of agave, to mature before its juice can be extracted and converted into mezcal.
If you’ve always wondered what sets mezcal, the smoky spirit of the semi-desert areas of Oaxaca, apart from its cousin, tequila, now is the perfect (read: affordable) time to find out.
Mezcaleria Oaxaca in Capitol Hill is gearing up for its fall and winter educational series on mezcal. The classes are held every second Monday of the month through March and cover various aspects of artisanal mezcal production and a different species of agave used in making mezcal. So if you have a strict I-don’t-drink-on-Mondays policy, consider this permission to loosen it.
Each class begins at 6 p.m. and costs $20, which includes tastings and light snacks. And if you’ve seen Mezcaleria Oaxaca’s impressive selection of mezcals and house-infused mezcal cocktails, you know this is a sign.
To reserve a spot, email firstname.lastname@example.org.