Blending education and tastings with Rafael Avila, a small batch producer of Mezcal in Mexico, the History of Mezcal will provide attendees with knowledge of and increased appreciation for the history and cultural uses of North America's original spirit.

The presentation will cover various aspects of mezcal, including etymology of the word, historical origins, artisanal production, diversity of the genus Agave, and difference between tequila and mezcal.

Pours of artisanal Mezcal from San Luis Potosi, Mexico, will be paired with orange slices with agave worm salt, cabuches (the flower of California barrel cactus), and ceviche.