Check in at Sorbito, 178 Stoke Newington Road; Sorbito opens at 5pm and the first formal pairing is shared at 7pm.

Is there an age limit?

Yes—minimum age is 18 for this event due to alcohol service.

How long is the tasting?

The event runs about two hours, with the bar open until 10pm for lingering conversation.

Can I purchase mezcal or cacao on the night?

Yes; there are special discounts on selected mezcal bottles and cacao powders available to attendees.

Is the tasting accessible?

Accessibility details were not provided; contact the organizer or Sorbito directly for specific access needs.

Yes—tickets are limited. Early booking is recommended to secure a spot.

Cakumba x Sin Gusano: London Cacao and Mezcal Tasting at Sorbito

Cakumba founders Izzy and Luis invite Londoners to an intimate evening of Mexican cacao and Sin Gusano mezcal at Sorbito, 178 Stoke Newington Road, N16 7UY. The event brings the earthy richness of Chiapas cacao and the smoky agave of mezcal into a curated tasting that reads like a short course in terroir and tradition. Arrive any time after Sorbito opens at 5pm; pairings begin at 7pm and the bar stays open until 10pm for lingering conversation.

The tasting lays out a small sequence of pairings that highlight contrasts: high-acid single-origin cacao powders from a Chiapas cooperative, vegetal and floral notes, and several expressions of Sin Gusano mezcal. What feels like a bar counter transforms into a micro-lab of flavor—bitterness, smoke, saline mineral notes, and cacao’s bright fruitiness rendered through powder and paste. The Chiapas beans come from humid highland groves where volcanic soils and shade-grown conditions shape fermentation, producing uncommon citrus and berry tones that stand up to mezcal’s charred agave backbone.

This is as much about people as palate. Cakumba founders Izzy and Luis have imported cacao to spotlight producers in Chiapas; their tasting is both a sensory tour and a platform for direct trade. Sin Gusano’s mezcal adds cultural context: a Mexican spirit with regional methods, often roasted in earthen pits and distilled in small batches. Together they trace a line from farm to glass, showing how specific processing choices—fermentation time, roast level, agave variety—tilt a pairing from harmonious to electric.

The setting is urban and unfussy: Sorbito’s compact tasting room at Stoke Newington Road keeps the focus on flavor. Tickets are limited, and the evening includes opportunities to buy favorite cacao powders and mezcal bottles at a special discount. Plan for two hours; this is a standing and seated experience with close-up samples rather than a full dinner.

Beyond tasting, the evening works as an education: Izzy and Luis guide conversation about farmers, fermentation, and fair pricing. Expect tiny demonstration samples, palate-cleansing breads, and printed tasting notes that explain origin, roast, and suggested pairings. The producers in Chiapas practice agroforestry, and the event highlights traceability and small-batch distillation in Oaxaca. For visitors, Sorbito’s late hours make it easy to turn a tasting into a neighborhood evening—grab a takeaway bottle, chat with the makers, and support a small business ecosystem that connects London's bar counter to rural Mexican and Chiapas farms. Reservations are strongly recommended to avoid disappointment.

About The Sin Gusano Project

The Sin Gusano Project is a London-based specialist that curates focused tastings and events dedicated to agave spirits, including mezcal and tequila.

The project offers public masterclasses, seasonal thematic sessions, ticketed pairing evenings, and private, small-group tastings led by experienced hosts. Events take place in London venues and in private-home settings when noted, presenting rare bottles, vintage expressions, and producer-driven selections.

Signature experiences include introductory tastings that explain the differences between tequila and mezcal, region-focused masters like the Mexican Road Trip, terroir-driven sessions that reveal how land and production shape flavour, and limited-seat events such as vintage Ocho tequila tastings.

Seasonal and celebratory gatherings—New Year’s Eve early and late sessions, cheese and mezcal pairings, and inaugural meetings with guest experts—extend the calendar offering.

The Sin Gusano Project works with recognised figures from the agave world; sessions feature hosts such as Jon, who conducts private tastings of exceptional mezcals, and guest experts including Gaby Moncada and Jesse Estes at curated events.

Reservations, ticket terms, and venue hours are communicated per event; for example, some sessions note that Sorbito closes at 10 pm. Refund and booking policies are set per offering, including refundable first-drink terms for certain reservations.

Focused on education and exploration, The Sin Gusano Project combines carefully selected spirits, storytelling, and guided tasting technique to help attendees deepen their appreciation for agave drinks. Attendees range from curious beginners to experienced collectors seeking rare mezcal and tequila perspectives, with tickets and capacity limited for more attentive, educational tastings and thoughtful conversation.