Mezcal Sunday Brunch is a thing that should be a thing. Mexican food, brunch, and agave spirits are three great things that go great together. So we’re bringing them together on Sunday, March 8, at La Piña in Milwaukee!

The food? It’ll be fine. Eggs cooked in a sous vide for a couple days. Tortillas. Beans. Salsa.

The agave spirits? Epic. Felipe & Ageo Cortes in Miahuatlan, Oaxaca, cook their agave underground in a stone-lined earthen oven. They mill their cooked agave with an ox-pulled stone wheel. (That’s a tahona.) They ferment the agave open-air in wooden barrels. And they distill in wood-fired copper alambique stills with a refrescadera.

For this tasting, we’re sharing five spirits made by this father/son dream team using five agaves. There are more than 158 recognized species of agave in Mexico. The five used here are all different varieties of one of those species: Agave Karwinskii. You’ll get to taste Bicuixe, Madrecuixe, Tobaxiche, Tornillo, and Barreño.

And eat eggs, tortillas, beans, and salsa.

And drink water.

And leave satisfied that you’ve supported SACRED, a 501(c)(3) not-for-profit that helps the communities in Mexico who make heritage agave spirits to maintain their cultural heritage.

To reserve your spot, click here!