- San Baltazar Guélavila – flowers and smoke
- San Juan Del Rio – pepper and spice
- San Andres – earth and brine
You know them well but this is a great opportunity to taste the line side by side and compare each village’s terroir. Since they are all espadin and produced with the same process – roasted underground, tahona ground, twice distilled in copper alembics – it’s a perfect comparison. They will be served with Comal’s signature chicharrón salt but you can grab snacks, a meal, cocktails, and more if you get hungry or thirsty.
As a reminder Mezcal Week runs November 8th-15th, 2015 at locations across the San Francisco Bay Area. See you at fine participants like Comal all week!