Award-Winning Single-Village Mezcals Tasting at Reserve101

Single village mescals rated the best-tasting in the world will be sampled and evaluated The Balvenie scotches at a tasting hosted by Reserve 101 at 6 p.m. on Jan. 11 at the bar, located at the corner of Dallas and Caroline in downtown Houston.

Online PR News – 12-January-2011 – – Reserve 101, “Not your daddy’s whiskey bar,” is living up to that label with a January 13, 6 p.m., tasting of specialty mezcals from the Del Maguey at the downtown Houston bar located at the corner of Dallas and Caroline. Since 1999, Del Maguey’s mezcals have been rated the best tasting in the world in international and U.S. spirits competitions.

“These rare, unblended, organic mezcals are produced using 16th Century methods by individual families in remote villages in the state of Oaxaca, Mexico,” says Reserve 101 co-owner Mike Raymond. Each village grows its own agave plants and has its own label.

The Reserve101 tasting, led by Del Maguey owner Ron Cooper, will enable participants to sample eight of the company’s offerings: Chichicapa, San Luis del Rio, Santo Domingo Albarradas, Minero, Tobala, Pechuga, Vida Mezcal and Crema de Mezcal.

Mezcal and tequila both come from the agave plant, but different processes are used in their production. Mezcal is exclusive to Oaxaca, whereas tequila comes from the state of Jalisco. Unlike tequila, some mezcals are bottled with a worm that lives on the agave plant.

Each mescal variety is produced using only two ingredients—water and the heart of the agave plant (known as “maguey” in Oxaca). The plants are started in village garden plots and after two years are transplanted to outlying hills where they mature another four to 10 years before being harvested and sold to local distillers as a cash crop. The agave hearts are then wrapped in natural-fiber mats, buried and baked over hot rocks for three to five days, naturally fermented, stone-wheel ground and mixed with water, then twice distilled into mezcal.

Reserve 101 specializes in premium whiskeys, offering over 130 varieties, plus Martinis and other cocktails, wine and beer. The bar makes its own unique infusions, blending whiskey and other liquors with such exotic ingredients as pecans and cinnamon, apples, peaches, peppers and other flavors selected by Raymond and co-owner Steve Long.

Other upcoming Tuesday Tastings at Reserve 101 include: four Meritage wines from around the world on Jan. 18, and Glenmorangie scotches on Jan. 25.

More information is available on the bar’s web site at