We'll host you at the entrance and guide you to the bar where we'll introduce ourselves and get to know you better. Then continue to explain the history of agave in America and start tasting the aguamiel, the fresh sap of the agave, then taste pulque, a lightly fermented ancestral drink. You'll then sample cooked agave, the sweet base of the mezcal, and finish with three different mezcals related to the evolution of mezcal in Oaxaca. Each element is presented with historical and cultural context, offering insights into indigenous practices, colonization, and contemporary mezcal culture. This is not just a tasting - it's a cultural immersion through one of Mexico's most symbolic plants.