January 18, 2020 | 10:30-11:45am | $40.00
La Mansion Hotel, Concepcion Room
Ulises Torrentera, Christopher Chamberlain & Isidoro Guindi
This seminar will provide a detailed history of pre-hispanic fermented beverages originating in Mexico, including their uses in indigenous Mexican culture, legends and ancient beliefs surrounding the varied beverages, and relevant customs. We'll discuss the transformation of these ancient beverages into modern spirits (i.e. pox, mezcal, sotol) following the introduction of distillation processes by the conquistadores. And then we'll look at the modern production of a variety of distilled Mexican spirits, regional differences between plant species, current customs and uses of the different spirits, and the use of specialty indigenous ingredients (e.g. sal de gusano y de chapulin) in modern Mexican mixology.