Mezcal: Mexico in a Bottle

Art, Music, Food, Mezcal, Life
Mezcal is the embodiment of Mexico. More than just a beverage, it represents more than 500 years of history and culture. Mezcal’s story isn’t just about alcohol; each bottle is a living link to Mexican history, tradition, art, and music. It’s life and death all in a bottle.
Join some of the biggest figures in the mezcal world as we celebrate Mexico’s greatest spirit through tastings, art, music, and a series of exclusive discussions of the hottest topics in the mezcal world.  And to keep that whistle wet, the hottest Mexican restaurants from the Bay Area will pair exclusive bites with magical mezcal cocktails. 

Mezcal: Mexico in a Bottle brings together figures as varied as:

  • Erick Rodriguez of Almamezcalera, the “Indiana Jones of Mezcal” 
  • Raza Zaidi of Wahaka mezcal
  • Ivan Saldaña from Montelobos mezcal
  • Clayton Szczech of Experience Mezcal
  • John McEvoy the Mezcal PhD  
  • Max Garrone and Susan Coss of Mezcalistas
  • And many more.  

We’ll taste mezcals from a wide variety of brands from some of the biggest in the business to tiny production mezcals not currently available in the US as part of our special tasting series and panel discussions led by Jaime Qiu & Adrian Vazquez of Agave Tips. And, you’ll get a chance to work through horizontal tastings to get a real sense for just how distinct each bottle really is. 

Fine cuisine and cocktails from some of the best Mexican restaurants in the Bay Area including: 

  • Tamarindo
  • Lolo
  • La Urbana
  • Colibri
  • And more!

Mixed video by Fernando Lopez, art installations from Mezcal CUISH, Proyecto Palenqueros, Lorena Zertuche, Jhovany Rodriguez, Txutxo Perez and music by DJ EKG.


Join some of the biggest figures in the mezcal world as we celebrate Mexico's greatest spirit through tastings, art, music, and a series of exclusive discussions of the hottest topics in the mezcal world.


The Tiny Print

  • The event is 21 and over so bring your ID as we will card anyone who appears younger than 30. 
  • We will be tasting high percentage alcohols that mostly range from 45-50% so we recommend that you don’t drive. BART and MUNI both have stops very close to Public Works and taxi rides will get you where you need to go without incident.

Looking for Festive Cocktails?

Are you looking for cocktail recipes for this holidays? This is “El Festivo”, with complex flavors, but refreshing and hoppy finish.

“El Festivo”
1.5 oz Casa Noble reposado tequila
0.5 oz Del Maguey Vida mezcal
2 dashes Orange bitters
1 oz Agave nectar
1 oz Lime juice (freshly squeezed)
1 oz of fresh orange juice.
One pinch of ground clove
Half bar spoon of grated Chocolate Abuelita
Topped with tamarind soda.
Garnished with orange wheel and grated Chocolate Abuelita.

Recipe by: @jaimeqiu

Pop Up Mezcaleria Event


Pop Up Mezcaleria Event

Having fun with Susan from Los Mezcalistas!

Meet Max Garrone, one of the Mezcalistas.

It was great meeting Bricia Lopez.

Wait to hear and taste Elisandro’s artisanal mezcal! He just got to the Bay and he is about to bring his brand to the US.

Some of the art present at The Bold Italic

Meet Raza from Wahaka mezcal, Adrian from Cantina, Bricia Lopez from Guelaguetza and Jaime. (from left to right.)

Mezcal and Terroir

Be the First to Taste Sabios de Luá Mezcal!

Join in the inaugural meeting of the Agave Tip Tasting Club at The Boothby Center, a new semi-regular gathering of agave spirit lovers where all are invited to taste, discuss and share all things agave-related.

Sabios de Luá mezcal is hosting this exclusive tasting and round table as a pre-launch in the United States in partnership with Agave Tip & The Boothby Center. Stay in the know and be the first one to taste four of the different varieties from the “Wise Men of Oaxaca”:

Espadin, Madrecuixe, Ensamble Madrecuixe & Mexicano.

Experience the impact of the agave’s terroir, as each and every batch is picked from different microclimates and has its own charms. The libations we are going to taste this time come straight from San Isidro Guishe, Mihuatlán, Oaxaca, México.

Tickets are $30 and include the tasting of 4 mezcals and the experience. All proceeds go toward the BCCAC’s mission of preserving and advancing the cocktail and saloon culture of the San Francisco Bay Area.

PLEASE BE ON TIME  as we will start right at 6:30. The schedule is as follows:

6:30- 6:45 pm Welcome and Botanas

6:45- 7:00 pm History of the Brand

7:00- 7:40 pm Tasting

7:40- 8:30 pm Round Table

For tickets go here.

For questions and industry discounts e-mail us at:

*Students must be 21 years old and older and will be identified at the beginning of the class.

Oahaca Mezcal Cocktail

Feeling like a refreshing and smokey cocktail for the season? What about this Oahaca  (Oaxaca + basil in Spanish: albahaca):

1.5 oz Del Maguey Vida Mezcal

0.5 oz St. Germain elderflower liqueur

2-3 basil leaves

1.5 oz of pineapple juice

1 dash of chocolate bitters

Top it up with soda water


We recommend it with some tacos al pastor while listening to Los Fabulosos Cadillacs, salud!

*The recipe and picture of this cocktail belongs to Jaime Qiu.

Mezcal in San Francisco. How and where to buy it.

You should also be selective with mezcal!

I just had a very interesting and dynamic dinner at a friend’s house. While some of us were eating some tomato and gluten-free pizza, others were trading locally farmed/organic/sustainable vegetables to make their dinner salad. We were all talking about our different preferences and how all these preferences were possible to get as one was on a liquid diet, the other was vegetarian, others could not eat gluten and the other was very keen about getting the best “Mexican” chocolate from Portland to make his rice milk hot chocolate. How is this all possible? Only in San Francisco…

One conversation carried to the other and we ended up talking about my passion for mezcal and this brought the attention of one of them who happened to like mezcal as well. She told me she had just started being into mezcal but did not know much about it, so she brought out a bottle of Del Maguey Vida that was gifted to her for her birthday, so I could tell her how good it was. I told them a little bit about the producer, Ron Cooper, who happened to be also friends with my friend’s dad. I told them how he was one of the ones who started importing mezcal to the United States and also told them the story behind this Vida mezcal. They were all into the story and also into the flavors of mezcal, but as we finished with this talk they told me they wished it became more popular so they could buy it everywhere. This was an eye opener for me since I realized how many people like mezcal, but do not know how to pick the right one or even know where to get it. So I decided to share the growing list of places where you can get good quality mezcals in San Francisco (retail).


These are the ones we know about, but feel free to post any other retail stores you know, salud!

Agave Wine? Really?

A good friend told us he wanted to bring ‘Agave Wine’ to his restaurant and after some research, we came to the conclusion that there cannot be an agave wine as wine comes from the vid and its made from grapes. There may be an Agave distillate that can’t be called Tequila for a number of reasons, but not wine, as this brand calls its product. He finally got it and this is the one, what do you guys think?