Wednesday, May 2, 2018
6:30 – 8:30 PM



Screaming Tuna
106 W Seeboth St
Milwaukee, WI 53204
— Map it! —



Beyond the Tequila Region: A Dinner Pairing Agave Spirits and Sushi
Presented by Lou Bank, Executive Director of S.A.C.R.E.D.

Mezcal and other artisanal and traditional agave spirits have been earning a reputation that is quickly eclipsing Tequila — in fact, they’re more aligned with Scotch than their modern Mexican descendant. The New Yorker describes mezcal as "a liquor for the farm-to-table movement" because of the intense hands-on nature of the fermentation and distillation process. The maestros (master distillers) start by harvesting agave plants that take between four and 40 years to reach maturity. The plants are slow-roasted in a stone-lined pit for several days before being fermented in open-air vessels and distilled in wood-fired copper or clay stills.

Join us Wednesday, May 2, for a special dinner pairing five rare agave expressions with the award-winning sushi of Screaming Tuna. The sessions will be led by Lou Bank of SACRED: Saving Agave for Culture, Recreation, Education, and Development. Lou will share stories about the people who make the spirits and how those spirits are improving the quality of life for people living in the communities where it is made. All profits from the event will be donated to projects in those communities, including the development and maintenance of libraries and greenhouses.

Want to know more about SACRED? You can hear Lou speak about the non-profit organization in this interview on NPR’s "WorldView."

How many attending?
Wednesday, May 2, 2018
6:30 – 8:30 PM


Screaming Tuna
106 W Seeboth St
Milwaukee, WI 53204
— Map it! —