Mezcal Tasting in Roma Norte: 3 Bars, 5 Agaves & a Cocktail demo

Roma Norte in Ciudad de México is a neighborhood where tree-lined avenues and early 20th-century buildings meet a lively, modern drinking culture. This guided tasting—Mezcal Tasting in Roma Norte: 3 Bars, 5 Agaves & a Cocktail demo—moves through three specialist bars within a compact two-hour loop, beginning at Colima 76 and sampling at stops clustered near C. Orizaba 161 in Roma Nte. You’ll taste five Mexican spirits chosen to teach you the difference between a pulque-derived distillate, sotol (made from Dasylirion), and three mezcal expressions that favor agave, fruit, herb, and earth over smoke. The tour opens with a pour of Los Juertes, a spirit distilled from pulque, connecting the tasting to pre-Hispanic fermentation traditions. From there you can choose a sotol poured from a snake-bottle or a Guerrero mezcal for guests who prefer to remain with agave. At Matuche the guide presents three contrasting mezcals—Máxima, Huaxe (crushed with a stone tahona and fermented with wild yeasts in Oaxaca’s Mixteca Alta), and Dr. Montesinos from Agave durangensis—allowing side-by-side comparisons that reveal how soil, distillation, and vessel influence flavor. Particular teaching tools make this tasting feel tactile: blind pours that force your nose to lead, the contrast of clay jícaras versus glass, and the oddity of a bottle with a coiled snake. The experience closes at Barra Lupe with a Mezcal Paloma, a ceremonial toast using worm salt and orange, and a tasting passport for recording favorites goes home with you. Practical details are straightforward: expect about 40 minutes of walking between bars, arrive on time for a two-hour start-to-finish window, and travel light —this is a small-group, guide-led tasting, not a drinking game. Guides speak English (and Spanish), the meeting point is Colima 76, and the neighborhood address C. Orizaba 161 is nearby. For travelers who care about sustainability, ask about producer practices; many responsible mezcaleros prioritize agave regeneration, fair pay for jimadores, and traditional fermentation methods. Why book this in Roma Norte? It’s an efficient, education-first way to understand Mexican distilled spirits in a neighborhood that pairs historic streets with forward-thinking bars. Beginners learn context; aficionados sharpen distinctions; everyone leaves able to explain what separates sotol, pulque spirits, and mezcal, and to taste agave species such as Agave durangensis. Book this for a focused, flavor-forward primer on Mexico’s spirits that ties each glass back to place, producer, and process. Bring an open palate, comfortable shoes, and questions; the guide will point out subtle tasting cues, explain pottery vs. glass, and recommend local bottles to seek out after your return. This walkable tasting compresses years of regional distillation knowledge into ninety minutes of memorable sips, conversation, and discovery. Reserve your spot early to secure the best pours today.