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Mezcal Tasting Experience by La Fiera & FELINAGAVE

¿WHAT IS MEZCAL?

An alcoholic beverage originated from the fermentation of the sucrose of the baked agave plant, and then distilled to obtain a clear and innocuous spirit. It is produced in Mexico, and its production is protected by international laws.

How is mezcal made?

  • Depending on the agave variaty process takes between 6-35 years.

    Agave growth

  • To obtain the agave piñas only the center is used

    Harvesting or "Jima"

  • The original 'mexcalli' was the baked agave. The agaves are cooked to transform fructose and starches into edible sugars

    Roasting

  • To obtain separated syrup and fibers

    Grinding

  • With open fermentation practices as a tradition and a element for expression of the terroir.

    Fermentation

  • Cuatro calderas de cobre en una encimera de ladrillo, con una ventana en el fondo y un paisaje exterior con árbol y vehículo.

    Distillation

  • Hombre vertiendo agua en un recipiente de barro, con un ambiente rústico y decoraciones religiosas en el fondo.

    Alcohol adjustment

  • Bottleling for sale or aging

Vaso de vidrio con agua y decoración de lazos color crema en una superficie blanca, con fondo oscuro.

"Steps to the Tasting Method"

by Andrea Villela, Master Mescalier.

1. Kissing Tecniche: Identifying Sensations

2. Regular Sip: Aromas and Flavors

3. Smell from Different Sides of the Glass Rim: Smelling Notes

4. Mezcal on the Skin Test: Quality Test

5. Pairing with Food.

MEZCAL FLAVOURS AND AROMAS

Due to the complexity of our sense of taste, we are able to perceive different sensations, textures, smells, flavors and aromas in mezcal. If we taste it in the correct way, we will be able to identify the following groups of flavors, smells, and aromas.

HERBAL - FRESH - GREEN

HERBAL - FRESH - GREEN

Smoke - Burn wood - Burnt Caramel

Smoke - Burn wood - Burnt Caramel

YEAST - FERMENTED

YEAST - FERMENTED

Fermented - Pickled - Vinegar

Fermented - Pickled - Vinegar

BACTERIA - FARM

BACTERIA - FARM

LACTIC

LACTIC

SPICES

SPICES

FRUITS

FRUITS

CITRUS

CITRUS

WOOD

WOOD

FLORAL

FLORAL

SOIL - DIRT

SOIL - DIRT

SWEETNESS - CANDY - BUBBLE GUM

SWEETNESS - CANDY - BUBBLE GUM

SALTY - MINERAL

SALTY - MINERAL

TASTING MENU

Updated: June 2026

Mezcal 1: Ojitos de Agua

Maguey Papalote or Ancho, 100% Agave Cupreata

45% AVB

Manufactured in March 2026. Montaña Baja Region of Guerrero State.
PRODUCTION: Cooked in a conical pit oven. Milled in a crushing machine. Fermented in Ayacahuite (red pine) barrels with wild yeast. Distilled in copper stills.
PROFILE: Delicate flavor, with light, simple, fresh aromas; sweet notes - honey, citrus and light toast/smoke. Medium alcohol sensation in nose and mouth. Medium body, short aftertaste, semi-sweet on the palate.

Mezcal 2: Berraco (Espadín) Herbal

Maguey Berraco, 100% Agave Angustifolia (regional variation). Familia Correa.

46% AVB Manufactured in April 2026, Central Region of the State of Guerrero.

PRODUCTION: Cooked in a masonry oven with oak wood. Fermented in Ayacahuite (Red Pine) barrels with wild yeast. Distilled in copper stills.

PROFILE: Complex in flavors and aromas, with well-defined and pronounced notes: aromas of acidic tropical fruits, floral, candy, cheese-fermented, and lightly smoked with aromatic woods (copal). On the palate there are notes of red fruits, dried fruits, with a light smokiness and yeasty notes. Dry and astringent. Medium-strong alcohol intensity.

Mezcal 3: FELINAGAVE- Premium Edition 2024

Maguey Papalote or Ancho, 100% Agave Cupreata. Familia Obregón.

45% AVB. Manufactured in May 2024, Central Region of the State of Guerrero.

PRODUCTION: Cooked in a masonry oven with oak wood. Fermented in Ayacahuite (Red Pine) barrels with wild yeast. Distilled in copper stills.

PROFILE : Fresh, clean, spiced notes. Medium - strong alcohol sensation. Medium smoke. Citrus, Mexican paper-leaf, anise, chocolate. Semi-sweet.

Mezcal 4: Papalote de Don Abel

Maguey Papalote or Ancho, 100% Agave Cupreata. Familia Sevilla.

46% AVB. Manufactured in May 2025, Mountain Region of the State of Guerrero.

PRODUCTION: Cooked in an earthen pit oven with oak wood. Fermented in Ayacahuite (Red Pine) barrels with wild yeast in open fermentation. Distilled in copper stills.

PROFILE: Complex in flavors and aromas, with well-defined and pronounced notes: aromas of pine, fresh herbs, fermented, floral, mineral. On the palate there are notes of citrus, olives, cheeses, with a medium smokiness. Fresh, flavorful. Medium-strong alcohol intensity.

Mezcal 5: Mezcal distilled with..

Mezcal de Pechuga:

Maguey Papalote or Ancho - 100% Agave Cupreata 46% AVB.

Manufactured in February 2026, Central Region of the State of Guerrero.


PRODUCTION: Distilled with chicken breast, citric peel, cinnamon, clove and cardamom. Cooked in an earth oven and distilled in a copper still with the meat, special recipe from the producer.

PROFILE: Defined, strong and complex flavors; light sweetness with strong citric and spicy notes (clove and cinnamon). Medium alcoholic intensity. 

Mezcal 6: Mezcal infusions. Different choices.

La Fiera Mezcalillera- music playlist

En esta sección también encontrarás la playlist que creamos para complementar la experiencia de cata, con clásicos y nuevas tendencias de diversos artistas, destacando grandes exponentes de la música mexicana y latinoamericana actual.

ENG:

In this section, you can also find the playlist we've created to enhance the tasting experience, which includes classics and new trends from various artists, featuring great examples of current Mexican and Latin American music

We hope you had a great time whith us at La Fiera Mezcal. If you want to recommend this experience, please share the link to our booking site!

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