This panel led by Maurice DiMarino, beverage director for 26 restaurants in San Diego, will probe into wild agave used to make mezcal. Joining the panel are master distillers, Jaime & Javier Mateo from Los Javis and master distiller from Bozal. Both distilleries specialize in wild agave. Agave is very similar to grapes in that they each have unique flavors, aromas and biological make up. We will taste and explore the differences between each species of agave. Understand what the inherent qualities are and how production may affect its flavors. You will discover Tepeztate, Arroqueno, Barril, Cuishe, Tobala, Mexicano, Salmiana and other varieties.