Tequila & Mezcal Festival March 18-30, 2008 Oyamel celebrates the rich heritage of Mexico’s most famous spirits: Tequila & Mezcal Mezcal is the product of agave plants, a distilled alcoholic beverage unique to Mexico. Most mezcal is produced in the state of Oaxaca. Tequila is variant produced from one specific type of agave, the blue agave or agave tequilana. Production is centered in the town of Tequila in the state of Jalisco. All tequila is mezcal but not all mezcal is tequila. Oyamel patrons will have the opportunity to sample some of the highest quality tequila and mezcal with special tastings and tequila flights priced from $20 to 30. Featuring premiere producers such as Siembra Azul, Del Maguey and Casa Noble. These spirits will also be featured in specialty cocktails and in special menu items. |
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Tuesday, March 18: Oyamel welcomes Leopoldo Solis, Siembra Azul’s Master Distiller or palanquero. Before overseeing production of small batch tequila for the Arandas-based Siembra Azul, Solis worked for over 36 years in the tequila and mezcal industry. Solis will lead an exclusive guided tasting for 20 guests highlighting the unique characterstics of Siembra Azul’s fine highlands tequila. A selection of antojitos will be served as well. 6:30 PM to 8:30 PM. $25 per person. Reservations recommended.
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Thursday, March 20: sample Del Maguey’s rare, unblended mezcals with company founder Ron Cooper. Del Maguey’s single village mezcals have a complexity that makes them akin to fine brandies or single malt scotches. Cooper will conduct a tasting of Del Maguey’s award-winning mezcals including their rare Mezcal Pechuga, triple distilled with wild mountain apples, plaintains, almonds, plums and chicken breast. At Oyamel’s Butterfly Bar from 5 PM to 7 PM. |
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March 25 and 26: join Otto Hoerning, the president of Casa Noble, for a tasting of their superior tequilas. Casa Noble’s premium tequilas, made using traditional methods from 100% blue agave, have won gold and silver medals at the San Francisco World Spirits Competition. At Oyamel’s Butterfly Bar from 5 PM to 7 PM. |
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Thursday, March 27: a seated tequila dinner with tequila connoisseur and restaurateur David Suro Piñeda, the founder of Siembra Azul. Featuring Chef Raffa's seven-course menu paired with Oyamel’s specialty cocktails. The dinner is priced at $75 per person (does not include tax and gratuity). Reservations are required. Oyamel Cocina Mexicana’s Tequila & Mezcal Festival Dinner March 27th MENU
Ensalada de Jaiba con Mango Crab Salad with Mango Ceviche de Salmon Curado en Mezcal Ceviche of Mezcal Cured Salmon Sopa de Lima al Tequila Lime-Tequila Soup Camarones con queso y Tequila Sauteed Shrimp with Cheese and Tequila Pollo en Adobo de Tequila Tequila Marinated Chicken Carne Asada de Buey con Salsa Borracha Grilled Beef Tenderloin with Borracha Sauce Café de Olla con espuma de chocolate blanco y tequila añejo Café de Olla with White Chocolate Foam and Añejo Tequila Margarita de Fresa Strawberry Margarita
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