The Dish: Agave Appreciation

by WL Author

Oyamel celebrates tequila and mezcal at its fifth annual festival.
By Nevin Martell

(Photo courtesy of bbum/flickr)

We can ignore emails that tell us we’ve inherited oil rights in a country whose name is spelled incorrectly, but we can’t skip missives that include the line, “Everything is better with mezcal.” Turns out Oyamel is hosting its fifth annual celebration of all things mezcal and tequila-related from March 5-18.

Complimentary mezcal tastings will run from 4–6 p.m. from Monday, March 5, through Thursday, March 8, and complimentary tequila tastings will run from 4–6 p.m. from Monday, March 12, through Thursday, March 15.

No matter when you come, there are plenty of mezcal and tequila-focused cocktails available, including the Oaxacan Swizzle (Del Maguey Mezcal Vida, ruby port, fresh pressed apples, lime, ginger and housemade orange bitters), the Joven Avocado (avocado-infused mezcal, Cocchi Americano, grapefruit syrup, grapefruit juice, hellfire bitters, and avocado leaf) and the Champs–Elysees (Don Julio 70th Anniversary Añejo, Remy VSOP, green chartreuse, lemon, and Peychaud’s bitters).

As if this wasn’t enough, the restaurant will host a series of special dinners, while a supplemental menu will highlight specially created dishes that focus on the flavors of Oaxaca and Jalisco.

Oyamel, 4017th Street NW, 202-628-1005,

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