Mexcal meets mole in one tidy tasting, and it actually works. This is a guided, structured way to taste seven moles alongside seven mezcals, then talk through what you’re noticing as you go.

What I like most is that the experience is led by a certified mezcal sommelier, so you’re not just sampling drinks—you’re learning a system for tasting. I also love the focus on pairing, using traditionally and locally produced ingredients, which turns mole from a side dish into a flavor partner.

One drawback to plan around: this is not a full meal. It’s a tasting experience (plus a welcome cocktail), so if you’re arriving hungry, you may want dinner afterward.

Key things to know before you go

• A certified mezcal sommelier leads the whole session, so the tasting is organized, not random sips
• Seven vegetarian moles paired with seven mezcals, built to help you compare flavors
• They frame it as mezcal + mole’s first-ever pairing concept, making it a conversation starter
• You’ll taste across several agaves, including Espadín and Tepeztate, to show how mezcal can change fast
• Expect discussion time, not a lecture marathon—your impressions matter here
• Ideal as a pre-dinner activity, since it’s a tasting rather than an extended meal

The big idea: why mezcal and mole should not be a random combo

Mole can taste like dessert and dinner at the same time: smoky, spiced, rich, and often a little chocolaty. Mezcal, meanwhile, brings smoke, fruit, earth, and a warm burn that can either clash—or sharpen—fatty, spicy flavors. The smartest part here is that the tasting is designed as pairing, not as two separate flights you sample back-to-back.

That pairing mindset is what makes the evening feel more “learnable.” You start noticing how the spice level in the mole changes your perception of the mezcal’s smoke. You also learn how sweetness, bitterness, and roast notes can bring different agaves into clearer focus.

And yes, mole is most associated with Oaxaca. This experience brings that tradition to the State of Mexico with a format that feels surprisingly close to what you’d do in Oaxaca: taste, compare, then talk.

Your 90 minutes: what the tasting session feels like

You’ll start at Mezcal y Mole in the State of Mexico, and the meeting point is a white house where you ring the bell. From there, the pacing is built for a smooth 1.5 hours, with a steady rhythm between tasting and discussion.

The structure is simple. You work through seven vegetarian moles and seven artisanal mezcals, and each pairing is explained so you know what to look for. The goal isn’t to memorize terms—it’s to give you a practical framework to taste mezcal and understand what’s driving the flavors.

Also, the experience doesn’t try to replace dinner. You get a welcome cocktail, then tasting portions. You can absolutely plan to eat afterward nearby, especially if you’re in the mood for tacos or something comforting.

The sommelier factor: how the host keeps you from tasting blindly

A certified mezcal sommelier runs the experience, which matters more than it sounds. With tastings like this, the difference between fun and confusing is whether the person leading you helps you connect what you taste to what you’re learning.

In past sessions, hosts like Daniel and Angel have been highlighted for being professional and for keeping the atmosphere welcoming. That shows up in the way the tour feels: you’re encouraged to ask questions and share impressions, not just listen.

You’re also given a “thinking tool.” Instead of treating mezcal like one flavor category, you start learning how agave choice and production style can create big shifts, even when you think you’re tasting the same drink.

The moles: seven vegetarian picks and what to pay attention to

You’ll taste seven vegetarian moles, which is great for people who want the mole experience without it turning into meat-focused dining. It also helps you focus on mole’s core traits: spice, roast, chocolate-like depth, nutty notes, and that thick, satisfying mouthfeel.

Because it’s a tasting rather than a full plated meal, you’ll likely get smaller portions. That’s actually useful: it keeps you from getting overwhelmed and lets you compare each mole’s character against the mezcal pairing.

Here’s what I’d watch for while you taste:

• How the mole’s roast or smokiness affects the mezcal’s smoke
• Whether a sweeter mole makes the mezcal feel rounder
• When spice heat shows up more in the finish than the front of the sip

This is one of those experiences where you’ll probably learn that “mole” isn’t one thing. Each version can push the flavor in a new direction, and your mezcal changes how you perceive it.

The mezcals: an agave lineup that shows how different can be

The mezcal flight is built around agaves that each bring their own identity. The lineup you’ll taste includes options like Espadín, Tepeztate, Cuixe, Mexicano, Papalometl, and a Destilado de Chocolate style. Since they say you’ll taste seven mezcals total, you can expect the full lineup to include the named agaves plus one more not listed here.

That agave variety is the heart of why this tour feels educational. Mezcal isn’t a single taste, and this setup helps you stop thinking in terms of brand and start thinking about raw material and flavor outcomes.

A practical way to taste the mezcals is to separate what hits first from what lingers. You’ll often notice:

• Smoke and herbal notes early
• Then roast, sweetness, or earthy bitterness in the middle
• A longer finish that can feel dry, spicy, or warming

The pairing with mole makes those stages more obvious. When mole amplifies roast or sweetness, the mezcal can suddenly taste smoother. When mole emphasizes spice or bitterness, the mezcal’s edge can feel sharper. You’ll get a clearer sense of why mezcal tasting benefits from comparison.

The welcome cocktail and why this is a good first step for your evening

You start with a welcome cocktail, which sets the tone without dumping everything on you at once. That’s important on a tasting tour: if you arrive already buzzed or starving, you won’t taste as clearly.

This is also a great pre-dinner plan because it doesn’t try to be a full dining event. You’ll finish with enough food and drink cues to decide what you want next. After this kind of tasting, it’s easier to order with confidence—like knowing you probably want something that can handle smoky flavors or spicy sauces.

One review specifically noted how much fun the group had afterward, going for tacos. That makes sense here: the tour gives you “flavor context,” and then your real meal can build on what you learned.

Price and value: why $81 can make sense for a tasting you’ll actually remember

At $81 per person for about 1.5 hours, you’re paying for three things: a structured tasting experience, a certified sommelier, and enough variety to make comparisons worthwhile.

If you’ve tried random mezcal tastings before, you might remember how easy it is to taste two drinks and call it a night. This one gives you a wide spread: seven moles and seven mezcals in a guided format. Variety is the value driver, because it lets your palate do real work.

You’re also not paying for a full dinner. You’re paying for a careful sequence that helps you understand the ingredients and pairings. If you like food tours that feel like learning and social time, this price starts to feel fair.

If you don’t care about tasting structure and just want a few sips, you might feel this is too focused. But if you like pairings, flavor comparisons, and a host who talks you through what matters, it’s a strong use of your time.

Vegetarian and language options: who it fits and what to ask

They run vegetarian offerings, and for private groups there’s a Spanish option (so you’re not stuck if your group prefers Spanish). The session specifically includes seven vegetarian moles, which is a big deal if you want the mole tradition without a meat-based presentation.

The instruction language is English, and the tone is approachable. You’re guided through the tasting while also being invited to ask questions and share impressions.

If you’re traveling as a couple or joining a group, the format works well because everyone gets the same tasting sequence, but you can still compare notes with your table.

Location feel: State of Mexico, but very much a CDMX activity

This takes place in the State of Mexico, but it’s clearly positioned as a CDMX evening plan. It’s designed to fit into a night out rather than a day-trip schedule, and the duration is short enough that you’re not sacrificing your whole afternoon.

Transportation isn’t included, so you’ll want to plan how you’ll get there and back. The meeting point detail is straightforward: a white house, ring the bell.

Who should book Mezcal y Mole, and who might skip it

This tour is a great match if you want:

• A tasting that mixes food and drink in a real pairing format
• A host who can explain what you’re tasting and why
• A short, fun activity that works before dinner

It may be less ideal if:

• You expected a full meal experience. It’s a tasting, not dinner.
• You’re only interested in mezcal without the mole component.
• You’re traveling with kids, since it’s not suitable for children under 18.

If you’re a solo traveler, it’s also a nice option because the discussion element helps you connect quickly. One solo traveler even described it as a highlight, which tracks with the format.

Should you book it?

If you like tastings that come with a real guide and you’re curious how flavors talk to each other, I’d book this. You get a lot of comparison in only 1.5 hours: seven vegetarian moles, seven mezcals, and a sommelier-led pairing approach that helps you taste with purpose.

Just go in with the right expectations. Plan to eat after if you’re hungry, and treat it like the start of your evening, not the whole dinner.

FAQ

FAQ

How long is the experience?

It lasts about 1.5 hours.

What’s included in the price?

You get a welcome cocktail, tastings of seven different moles and seven different mezcals (a pairing tasting, not a meal), and it’s led by a certified mezcal sommelier.

Is this a full dinner?

No. It’s not a dinner—it’s a tasting. Dinner options after the tasting aren’t included.

Is the tour vegetarian?

Yes. The moles included are vegetarian, and there are vegetarian/vegan offerings noted for private groups.

What language is the instructor?

The instructor is listed as English.

Is it suitable for children?

It’s not suitable for children under 18.

Is the location wheelchair accessible?

Yes, it’s listed as wheelchair accessible.

What agaves will I taste?

You’ll taste seven mezcals, including agaves such as Espadín, Tepeztate, Cuixe, Mexicano, Papalometl, and a Destilado de Chocolate style.