Diego’s East Side in Providence hosted service industry nights in late August and early September, each featuring artisanal mezcal and tequila brands: Bozal Mezcal, Siembra Valles and Mezcalse de Leyenda. For its mezcal showcase, copitas of each expression were shared, as well as cocktails created by Diego’s General Manager Alyssa Venuti. Bozal Mezcal uses Oaxaca, Guerrero and Durango varieties of agave, indigenous to the region to produce flavors that are exotically intense, with rich earth tones and savory smokiness. Bozal expressions served were Espadín-Barril-Mexicano Ensamble, Castilla Reserva, Borrego Sacrificio and Cuishe Single Maguey. The next week, two artisanal brands of tequilas and mezcals were offered during a televised wrestling match with a flight night. First from Siembra Valles, a collaboration of master mezcaleros and tequileros, each a showcase of complex flavors derived from the volcanic, mineral-rich Valles in the Tequila Denomination of Origin in Blanco, Azul and Extra Añejo, and second, Mezcales de Leyenda, a partnership between Distileria Cascahuin and NOM 1123, available in Puebla, Guerrero, Oaxaca and Vivitar Solar expressions.
-
- Espadín Me Down, a cocktail created by Diego’s General Manager Alyssa Venuti, featuring Bozal Mezcal Espadín, pomegranate, fig, spices and Island Citrus Soda, with a local fig and basil garnish.
-
- A Bozal Mezal flight in Bozal Espadín, Castilla, Borrego and Cuishe, served with worm salt.
-
- Venuti’s The Wild Thing Martini.
-
- The Wild Thing Martini, Diego’s General Manager Alyssa Venuti, made of Bozal Cuishe, Dolin Blanc Vermouth, hibiscus, expressed lime and a dehydrated hibiscus leaf garnish.
-
- Monday Night Flight Night Bartender’s Roulette option: four copitas each of agave spirits bartender’s choice, showcasing Siembra Valles and Mezcales de Leyenda.
