Jason Cox of Cinco Sentidos Joins Comal for Mezcal Dinner
on Tuesday, August 21, 2018
On Tuesday, August 21st, Comal will welcome Jason Cox of Cinco Sentidos for a special mezcal dinner showcasing five of Cinco Sentido’s offerings alongside a menu of Oaxaca-inspired dishes by Comal’s executive chef Matt Gandin. Dinner guests will have the opportunity to engage in conversation with Jason and learn first-hand about his fascinating experiences building relationships with mezcaleros throughout Mexico.
Cinco Sentidos is a project that was born within the framework of El Destilado, a 36-seat restaurant that opened in 2015 in Oaxaca and has quickly garnered international attention for its innovative tasting menus, distinctive cocktails, and thoughtfully curated list of rare mezcals.
As co-owner of El Destilado, Jason began traveling throughout Oaxaca, Puebla, Jalisco, and Michoacán in search of small-batch agave spirits from communities that still practiced traditional production methods. In three years, he has built working relationships with fifteen different mezcaleros in thirteen pueblos across Mexico. These hyper-local spirits were first offered at El Distilado under the name Cinco Sentidos (“Five Senses”) and, more recently, through a few small exportations.
For the mezcal dinner, Cinco Sentidos will showcase their “core five” spirits currently offered for export. A collection of unique small-batch agave spirits made from five different varieties of agave in five different communities, the “core five” are further distinguished by their individual flavors, a direct result of each of distillers’ five senses and personal preferences. Each label contains extensive tasting and production notes as well as in-depth background information about the mezcaleros and their distinct approaches.
This is the latest in Comal’s “Abajo Dinner Series”, an ongoing series of beer, wine, and spirits producer dinners (previous dinners have featured Del Maguey Mezcal, Mezcal Vago, wine companies like Bedrock, Arnot-Roberts, Unti, and Wind Gap and beer companies like Fieldwork, Henhouse and Social among others) held in Comal’s private dining room, Abajo. All previous events have sold out in advance.
- DATE/TIME: Tuesday August 21stat 6:30 pm
PRICE: Tickets are $75 (inclusive of food, mezcals, and service charge)
RESERVATIONS: To purchase tickets, follow this link:http://www.ticketfly.com/event/1736903
Featured 5 Sentidos Mezcals
Bicuixe-Madrecuixe (San Isidiro Guishe, Oaxaca )
Espadín (Santa Catarina Minas, Oaxaca )
Pechuga de Mole Poblano (Zoyatla, Puebla )
Sierra Negra (Santa Catarina Albarradas, Oaxaca)
Papalometl(Santa Maria Ixcatlan, Oaxaca)
Wild shrimp ceviche with guacamole, chips and three salsas
Early Girl tomato-poblano chile gazpacho
Rabbit & English pea tamale mole amarillo
Flan tradicional fresh blackberries