The presentation will focus on why mezcal is the most complex spirit on earth, with innumerable nuances which cannot be matched in other spirits. After the talk there will be a question period and an opportunity for attendees to sample a dozen different mezcal expressions .... distilled in copper, distilled in clay, and distilled using a refrescador. The range of mezcals will include pechuga, tobalá, espadín, mexicano, tepeztate, coyote, jabalí, and more. The first part of the presentation will explain about Mezcal production, and the impact of the boom on the state of Oaxaca.

Alvin Starkman holds an M.A. in social anthropology from Toronto's York University and a J.D. from Osgoode Hall Law School. He has recently published the third expanded edition of his book Mezcal in the Global Spirits Market: Unrivaled Complexity, Innumerable Nuances which includes over 100 color photos and a portraits section. Alvin has penned over 70 articles centering upon pulque, mezcal and industry sustainability, as well as a further 250 articles about Oaxacan life and cultural traditions.

He has authored the only comprehensive full-color bilingual mezcal tasting wheel. Alvin is federally licensed by the government of Mexico to teach both novices and industry professionals about the culture of mezcal and pre-Hispanic beverages such as pulque and tejate. He is certified as a Master Mezcalier by Asociación Pro-Cultura de Mezcal, A.C.

This presentation will take place on the 2nd floor terrace of the Library. Seating in the salon will be made available for those unable to access the terrace. The presentation will be video stream for those in the salon. Please notify the office at least a week in advance for salon seating. Face Masks must be worn at all times. Attendees will be requested to maintain social distancing.