Jalisco Raicilla & Sustainable Tequila Tasting with Esteban Morales in London

Settle into Sorbito in London for an evening that brings Jalisco’s agave country to the city: Jalisco with Esteban Morales on May 14th. Hosted at The Sin Gusano Project, this two‑hour tasting pairs a live presentation with a curated flight of La Venenosa raicilla and an exclusive bottle Esteban is bringing from Casa Endemica. The session also debuts Bagaso, a new tequila focused on reuse and sustainability. Esteban Morales, founder of Casa Endemica, guides guests through regional differences in spirit, pointing out production choices that shape flavor: wild and cultivated agave varieties, open‑fire roasting, fermentation with native yeasts, and the influence of Jalisco’s volcanic soils. The tasting is not just a sampling; it’s a primer on why raicilla and small‑batch tequila matter—how landscape, plant genetics, and human craft converge. The room will be set for conversation: arrive at 6pm for a welcome drink and settle in before the talk starts at 6:30pm. Expect a small‑group format where questions are encouraged and bottles circulate for close inspection. Highlights include La Venenosa’s range of raicillas—fresh, smoky, and earthy expressions—and the UK‑only release that Esteban chose especially for this evening. Why this matters locally: The Sin Gusano Project and Sorbito curate experiences that broaden Londoners’ view of agave spirits beyond mainstream brands, bringing producers into dialogue with drinkers. For travelers and locals alike, the event is a concise cultural transfer —a way to taste Jalisco’s terroir without leaving England, and to hear firsthand about sustainable innovations that are reshaping production in Mexico. Practical notes: tickets are limited and expected to sell out; booking early is advised. The tasting is for adults only; check any age restrictions at point of sale. Wear something comfortable for standing and mingling; most of the session takes place indoors, but Q&A may draw you closer to the bar where lighting is dim for ambience but not for examination. Expect to sample between four and six pours—ranging from bright, herbaceous joven expressions to aged, oily reposados—paired with short tasting notes and stories about growing practices. Bring a notebook if you’re a budding taster; palate cleansers and water are typically provided, and hosts often explain glassware and nosing technique. This event suits curious drinkers, cocktail professionals, and anyone interested in the intersection of craft spirits and circular production. If you can’t make May 14th, watch for future appearances from Casa Endemica; sessions like this circulate through London’s small‑batch spirit circuit seasonally.