Workshop: Mezcal tasting

So what's it going to be about? 

In this one-session workshop, you will have the opportunity to taste a selection of mezcales from Oaxaca, crafted by small-scale producers who preserve ancestral methods of distillation.

What is mezcal?

Mezcal is a distilled spirit made from the agave plant, native to Mexico. Its name comes from mexcalli in Náhuatl, meaning “cooked agave.” Originally produced and consumed by Indigenous and rural communities, mezcal has roots in local traditions, rituals, and daily life. For centuries, it was considered a people’s drink,  humble, communal, and often made for local consumption rather than commerce.

During the session, we will explore and taste three different types of mezcal: Espadín, Tobalá, and Madrecuixe, each with its own distinctive character:

• Espadín is the most common agave used in mezcal production: smooth, approachable, and often used as an introduction to the world of mezcal.

• Tobalá, made from wild agave that grows in rocky, shaded areas.

• Madrecuixe comes from a tall, cylindrical agave that grows in arid regions, producing a dry, earthy, and mineral flavor.

You will learn the tools and sensory techniques to appreciate the nuances of these spirits — their aromas, textures, and flavors — through a guided tasting.

We will also contextualize the cultural, political, and social dimensions of mezcal, discussing what it means to recognize and support artisanal mezcales in contrast to industrial or commercial brands. This includes reflecting on how large corporations have commodified mezcal for export, often overshadowing the communities and producers who sustain its heritage.

In addition, we will reflect on the introduction of mezcal in Ireland, considering how the dominance of certain global brands shapes perceptions of authenticity, value, and cultural ownership within the Irish market.

The tasting will be accompanied by Oaxacan mole and freshly made tortillas, offering a sensory and cultural experience. You will also enjoy a mezcal-based cocktail, specially designed to highlight the drink’s versatility and its dialogue with food.