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
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