PROJECT AÑEJO

​This special afternoon excursion is designed for small groups of aficionados who enjoy aged spirits such as scotch, bourbon, cognac and rye whisky, and of course mezcal and tequila añejo; and for those who want to learn and sample some of the finest aged mezcal anywhere, crafted by true master distillers. While aged agave spirits have been imbibed for literally hundreds of years, the new younger generation has not invested in the aging of mezcal. 

Mezcal añejo is indeed traditional, if dating to the 1700s if not earlier qualifies. It was known as the “Cognac of Mexico”. Yes, aging mezcal in oak barrels alters the flavor of a joven / blanco mezcal; we believe in a very positive way, but only if the palenquero takes his aging seriously and has become a student of the process, paying close attention to the range of subtle differences in aroma and taste. 

A good barrel aging program takes mezcal from introductory level silver mezcal to the next level of sophistication.

Master Distiller Douglas Kohlberg French and Alvin Gary Starkman have combined forces to rejuvenate interest in and respect for finely aged mezcal. The day is not meant to be a substitute for learning about production of artisantal and ancestral mezcal by visiting small family owned and operated palenques peppering the central valleys of Oaxaca. 

It does however combine learning about agave reproduction and growth by visiting an experimental agave farm a short distance from downtown Oaxaca, with a lesson about spirits aging. No, it usually doesn’t take 10 – 15 years to grow a tobalá, and no, typically a quality mezcal añejo is not produced by just sticking the unaged spirit in any old barrel for a year or more. It is an art all onto itself.

You will have an opportunity to visit a cellar with close to 100 barrels, and to sample, and buy if so inclined. 

The selection of mezcal will have been aged from one to thirteen years, in mainly Kentucky Bourbon and / or French wine barrels.

And the agave specie will not just be espadín, but also barril, arroqueño and tobalá. Doug French has been aging mezcal since the 1990s.

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However, there will be an opportunity to also imbibe añejo produced by at least one maestro palenquero whose family heritage in mezcal production dates to the 1800s.

Email us for full details regarding price, available dates, and how your afternoon will proceed (relaxing in our imbibing lounge, savoring a comida of traditional Oaxacan fare , and more):  mezcaleducationaltours at hotmail dot com.