On the last Monday of each month, Cala and Amaras mezcal will host an intimate five course dinner paired with a selection of mezcales led by our Bar Manager Marsilio Gabuardi. Our special guests from La Venenosa Raicilla will be joining us for this month to present some of their line up of raicillas. The menu is designed specifically to pair with the unique expression of each raicilla.
Produced for over 500 years in the Mexican state of Jalisco, Raicilla is a Mezcal that adopted a new name in the 1780’s to avoid a tax levied by the Spanish Crown. Jalisco offers a plethora of agave species, second only to Oaxaca. These, along with great diversity in terroir, equipment and techniques, give Raicilla an amazing spectrum of flavour and history.
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Produced for over 500 years in the Mexican state of Jalisco, Raicilla is a Mezcal that adopted a new name in the 1780’s to avoid a tax levied by the Spanish Crown. Jalisco offers a plethora of agave species, second only to Oaxaca. These, along with great diversity in terroir, equipment and techniques, give Raicilla an amazing spectrum of flavour and history.
On the last Monday of each month, Cala and Amaras mezcal will host an intimate five course dinner paired with a selection of mezcales led by our Bar Manager Marsilio Gabuardi. Our special guests from La Venenosa Raicilla will be joining us for this month to present some of their line up of raicillas. The menu is designed specifically to pair with the unique expression of each raicilla.
Produced for over 500 years in the Mexican state of Jalisco, Raicilla is a Mezcal that adopted a new name in the 1780’s to avoid a tax levied by the Spanish Crown. Jalisco offers a plethora of agave species, second only to Oaxaca. These, along with great diversity in terroir, equipment and techniques, give Raicilla an amazing spectrum of flavour and history.
read more
Produced for over 500 years in the Mexican state of Jalisco, Raicilla is a Mezcal that adopted a new name in the 1780’s to avoid a tax levied by the Spanish Crown. Jalisco offers a plethora of agave species, second only to Oaxaca. These, along with great diversity in terroir, equipment and techniques, give Raicilla an amazing spectrum of flavour and history.
show less
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