Mezcal Misfits Dinner Series

Edition II: “Border Spirits & Bootleg Barrels”

Mexican Whiskeys & the Prohibition Pipeline (1920–1933)

During U.S. Prohibition, Americans crossed south into Mexico not just for tequila and mezcal—but to distill, age, and source whiskey-style spirits beyond U.S. law. Corn, wheat, rye, and barley were already part of Mexican agriculture. What emerged were Mexican interpretations of whiskey, shaped by local grains, wild yeast, and climate.

This dinner explores what American whiskey might’ve become if it stayed outlawed.

Spirit Focus (Mexican Whiskeys & Whiskey-Adjacents)

During this unexpected evening we will pair with the unexpected ties with Irish American history as well…

Chefs version of the traditional Shepards pie! Corned beef and cabbage tacos and Irish car bombas as well. be prepared to enjoy traditional so put your kidneys on standby for now…

Storytelling

• Americans smuggling barrels north

• Mexican farmers already nixtamalizing corn centuries earlier

• Climate aging whiskey faster in Mexico

• How mezcaleros think differently about fermentation

• Irish Mexican history

price

• Price per head $65

This one has legs.