2020 Shattuck Ave. Berkeley CA, 94704 (510) 926.6300
Sunday thru Thursday 5:30-10pm
Friday & Saturday 5:30-11pm
Front bar opens at 5pm nightly
Sunday thru Thursday 5:30-10pm
Friday & Saturday 5:30-11pm
Front bar opens at 5pm nightly

Featured Producers Series: Jaime Munoz of Los Nahuales

Monday, November 28th, 2016

Los Nahuales has been available to the U.S. market since the 1990s, and for years it was one of the only mezcals available in this country aside from Del Maguey. With hype for new mezcals on the market, this clean and classic mezcal made from espadin agave is often overlooked.

Jaime and Gustavo Muñoz started before the mezcal rush, in a time where mezcal was viewed by most as the workingman’s drink. They opened a restaurant first, and purchased a Oaxacan artisanal distillery after. To the average eye, the twins’ path to mezcal was backwards. Yet since purchasing the Los Danzantes (Los Nahuales in the United States) distillery in 1996, they’ve paved the road for mezcal to enter the global market in a sustainable manner.

The brothers and business partners have always been interested in the tradition and roots of their heritage, and have founded several restaurants with an intention to unite indigenous flavors and fine dining. Thus it became clear why pairing mezcal with their restaurants (most notably Los Danzantes) became a necessity – it was another way of integrating indigenous and ancient ways into their restaurant. “We’re not interested in being the biggest or the richest,” Jaime states, “We want to be the most influential.”

The Danzantes distillery in Oaxaca’s Santiago Matatlán has evolved by ownership observing the demands of the agave spirit. “We need to be conscious of what our effects are,” insists Hector Vasquez, long time company member and current exporter, “we are not owners of the land.” As a result, the company uses gas for distillation instead of wood, and sources all their agaves. They consider the demand for their product and produce only what is necessary. Their consideration for maintaining the artisanal methods of the past creates a platform for others to follow in the sustainability of agave spirits (a plant that can take up to 40 years to mature).

Since creating the Danzantes/Nahuales brand in 1996, they’ve introduced new brands to the market: Alipús (all from espadin agave and made by 5 different families), and Mezcalero. Join us at Comal for tastes of this classic mezcal!

Mezcal Dinner at Comal with Iván Saldaña of Montelobos Mezcal

Friday, October 28th, 2016


On Monday, November 14th, Comal will welcome Iván Saldaña from Montelobos Mezcal for a special dinner showcasing several of his offerings complemented by a menu of Oaxaca-inspired dishes by Comal’s executive chef Matt Gandin. Dinner guests will have the opportunity to engage in conversation with Iván and learn first-hand about his extensive experiences in the world of agave spirits.

Montelobos is an artisanal mezcal meticulously crafted by world-renowned agave expert Iván Saldaña in Santiago Matatlán, Oaxaca with 100% organically certified agave espadín. It is made with respect for traditional production methods, sustainability, and the quality of life in the communities and families who have produced mezcal for generations.

In addition to their commercially available offering made from espadín agave, Iván will also be bringing high-proof espadín mezcal directly from the “steel,” along with a preview of a special unreleased tobalá mezcal that will soon be in production.

This is the latest in an ongoing series of producer dinners (previous dinners have featured Mezcal Vago, wine makers like Bedrock, Arnot-Roberts, Unti, and Wind Gap, and brewers like Fort Point, Henhouse, and Fieldwork) held in Comal’s private dining room, Abajo. All previous events have sold out in advance.

DATE/TIME: Monday, November 14th at 6:30pm
PRICE: Tickets are $70 (inclusive of food, mezcal, and service charge)
RESERVATIONS: Space is limited – to purchase tickets, follow this link:  http://www.ticketfly.com/event/1374247

FEATURED MEZCALS: Espadín, High Proof Espadín and Tobalá


Dinner Menu:

Guacamole, Chips and Three Salsas 

Howlin’ Wolf (cocktail) Montelobos Espadín, Ancho Reyes, grapefruit, vanilla, tonic 

Autumn Squash-Chipotle Soup crema, pepitas 

Turkey and Epazote Tamal mole negro 

Flan Tradicional pomegranate

Comal featured in Liquor.com’s Best Tequila and Mezcal Bars in SF list

Friday, September 11th, 2015

 Screen Shot 2015-09-11 at 9.33.54 AM Screen Shot 2015-09-11 at 9.34.46 AMClick here to read the full article. 

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