About this Event
Step into the Barrel Room for Ofrenda de Humo, an intimate mezcal omakase inspired by Día de Muertos. This experience is limited to fourteen guests, creating a focused environment for exploring mezcal’s complexity through smoke, roast, fermentation, and terroir.
Sommelier Antonio guides guests through a curated four mezcal expressions. Each pour highlights a different agave species and production method, moving from mineral-driven profiles into deeply smoked, clay-fermented, and wild-harvested expressions. Antonio blends cultural storytelling with ancestral technique and interactive education.
Every mezcal is paired with bites inspired by Día de Muertos elements such as marigold, mole, corn, cacao, citrus, and chile. All dishes are crafted by Executive Chef Andrés Padilla, a Michelin-recognized chef honored by the James Beard Foundation. His pairings balance smoke, sweetness, acidity, and spice to complement each mezcal’s character.
Featured Tequila Flight
• Espadín Mezcal — bright, mineral, smoke balanced
• Tobalá Mezcal — wild, floral, complex
• Madrecuixe Mezcal — herbaceous, high altitude terroir
• Tepeztate Mezcal — bold, spicy, deeply smoked
Menu Pairings
Día de Muertos inspired omakase dinner
Featuring marigold, mole, corn, cacao, citrus, and chile
What’s Included
• Guided tasting of four premium mezcals
• Día de Muertos inspired omakase dinner
• Cultural storytelling and smoke focused education
• Exclusive Barrel Room setting (14 guests only)
Ideal For
• Mezcal enthusiasts
• Foodies + tasting‑experience lovers
• Día de Muertos celebrators
• Those seeking a refined and intimate evening
Event venue & nearby stays
The Barrel Room, 10 Henry Trost Court, El Paso, United States
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