By DCist Contributor Nathan Wilkinson
In a world where beer and wine festivals come and go with regularity, a cocktail drinker like myself can really get excited about something as unique as a tequila and mezcal festival. For starters, this is unexplored territory for even the most experienced scotch and bourbon drinkers. You know, those guys who can blind taste a whiskey and tell you the region where it was distilled and the color of the sheep that graze in nearby pastures? Yeah. They can’t do the same with mezcal.
That’s why Oyamel’s (401 7th Street NW) festival promises to be a fun and educational event.
The festival kicks off with an all-inclusive party tonight from 6 – 9 p.m., and will feature tequila and mezcal tasting stations, live music from Latin band Montuno, and specialty food and cocktails for $60 dollars per person. And since many of these liquors are not widely available in the U.S., there’s bound to be something new for everyone.
Oyamel’s beverage manager and level four Mezcalier Jasmine Chae has created a special cocktail menu that features chili pepper infusions. Try the sweet Pica Pepino, made with Milagro Tequila Blanco, cucumber, Serrano peppers and lemon, or the dry and refreshing Paloma de Oaxaca with mezcal and grapefruit-jalapeño soda. Then there’s the Manhattan-like La Capital with Tequila Añejo, sweet vermouth and guajillo chili, and, my favorite and the spiciest, Media Naranja with Fidencio Clásico, sour orange, habanero, egg white, and bitters.
Complimentary tequila and mezcal tastings will be available in the bar from 4-6 p.m. on Tuesday, March 3 through Thursday, March 5 and next week on Monday, March 9 through Thursday, March 12. The tastings will feature renowned brands such as Tequila Avión, Fidencio Mezcal, Wahaka Mezcal, El Silencio Mezcal, and Herradura Tequila. In addition to the special cocktails, the festival also features seasonal dishes that integrate chilies such as Costeno Amarillo and Chihuacle Negro. Both food and drink specials will be available from March 2-15.
