GinRumMe 2020: Joloko x Koch El
Week 2
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1. Event: Mexican Afternoon ft. Koch El Mezcal
Date: 3 October 2020 (Saturday)
Time: 1pm – 5pm, Salsa starts at 2pm sharp
Venue: Joloko - 43, Jalan Kamunting, Off, Jalan Dang Wangi, 50300 Kuala Lumpur, Malaysia. [map]
Ticket price: RM75 per pax (Comes with a Paloma cocktail and canapes)
Grab.Relax.Minum - Joloko x Koch El Mezcal
(Box set is to be collected from Joloko now)
In our GinRum.Me New Spirit category this year, we are introducing mezcal to KL drinkers. Koch El Mezcal, a group that focuses on promoting the category of single varietal agave mezcal from Oaxaca, blends the best spirits that they collect from the communities they represent and introduces them to the world.
Experience the craft of mezcal in our GinRumMe Masterclass with three mezcal tasters, a traditional mezcal drinking vessel in Mexico called jicara, a bottle of grapefruit tonic to mix with the mezcal, and Joloko’s Mezcal Hot Sauce that comes with a recipe.
The mezcals in the box are:
1. Ancestral Espadín (Olla de Barro)
Sola de Vega, Oaxaca
7-9 Years Maturation, 47% ABV
2. Artesanal Espadín Pechuga (Pierna de Borrego)
Río de Ejutla, Oaxaca
7-9 Years Maturation, 47% ABV
3. Artesanal Ensamble (Tobalá, Tobasiche, Cirial, Lumbre)
San Baltazar Guelavila, Oaxaca
9-12 Years Maturation, 47% ABV
Also:
4. Fentimans Grapefruit Tonic
5. Joloko Mezcal Hot Sauce
6. Jicara (Mexican way of drinking mezcal)
7. GinRum.Me snifter glass
About Joloko
Joloko, the first Afro-Caribbean restaurant in Kuala Lumpur has the biggest collection of mezcal in the city. It’s also a fun watering hole for natural wines, tasty cocktails and Caribbean comfort food. Follow them on Facebook and Instagram.
About Koch El Mezcal
Koch El Mezcal was founded in 2009 with the concept of “liquid art” as a project to preserve the ancestral and artisanal processes of Mezcal from 100% agave. Their mission is to bring out the uniqueness of mezcal and its organoleptic characteristics. Koch El is the pioneer in the blend of single agave mezcal with the drive to promote Oaxaca’s multiple terroirs. They currently work with eighteen communities that include 52 producing families and the list is growing.