Unique Mexican Spirits Tasting & Pairing Experience

Mexico’s spirits tell a story that reaches well beyond the familiar tequila bottle. In La Paz, this 90-minute tasting moves from four tequila styles in Jalisco to artisanal mezcals from Oaxaca, Guerrero, and Sonora, then finishes with Baja’s damiana and chocolate liqueur served with ice cream.

I like the small maximum of 10 people, which gives Eduardo or another host room to explain the drinks and answer questions. I also like the rooftop setting near the boardwalk, where city and ocean views add something special to a tasting that could otherwise happen anywhere.

The main caution is that this is a guided lesson, not a loose social hour. One account describes an instructor who wanted the group to remain quiet, while others found the explanations detailed and passionate. Bring a jacket and mosquito repellent, and do not expect the food to replace dinner.

Key points to know before you book

• More than 10 Mexican spirits: Taste tequila, mezcal, damiana, and chocolate-based liqueurs from several Mexican states.
• Four tequila varieties: The opening section focuses on Jalisco, tequila’s best-known home.
• Small rooftop setting: The group is limited to 10 people at Bermejo Suites, close to downtown La Paz and the boardwalk.
• Food pairings are small bites: Expect shrimp, meat, cheese, guayaba, chocolate, chapulines, citrus, and flavored salt, not a full meal.
• Eduardo may lead the session: His teaching covers production, origins, flavor, and Mexican culture.
• Plan for the open-air terrace: Blankets are provided, but a light jacket and mosquito repellent are sensible.

A Mexican spirits class above central La Paz

The experience begins at Bermejo Suites, at Belisario Domínguez 1514, second floor, in La Paz’s commercial zone. This is a convenient meeting point near the boardwalk, so you can reach it from central La Paz without arranging a separate transfer.

The tasting takes place on a terrace with views over the city and toward the water. Traditional Mexican music plays in the background, giving the session a relaxed local setting rather than the feel of a formal classroom. Still, the teaching is an important part of the experience. You are not simply handed a tray of shots and left to guess what you are drinking.

The group limit of 10 matters here. With several spirits, different production methods, and food pairings to discuss, a large crowd would make questions harder. In this smaller format, you should have a better chance to ask about a bottle, compare flavors, or clarify a term.

The terrace also brings a few practical limits. Temperatures can shift, and mosquitoes may be an issue. Blankets are provided, but I would still bring a light jacket. The setting is part of the charm, yet it is worth dressing for an outdoor evening rather than assuming you will sit in a sealed indoor room.

First pours: four styles of tequila from Jalisco

The tasting starts in Jalisco with four types of tequila. This is a smart order because it gives you a familiar reference point before the session moves into less familiar spirits.

The host explains how tequila is made and where it comes from. You can expect the discussion to cover production and origin, then connect those points to the flavor in your glass. The value is not just in identifying whether a pour tastes sweet, smoky, or sharp. You begin to see how regional tradition and production choices shape what you are tasting.

The four tequila samples are served with their own pairings. The listed bites include shrimp, meat, cheese, citrus, chocolate, guayaba, and orange or worm salt. The food is selected to change or bring out parts of each spirit, so pay attention to the difference between tasting the tequila alone and trying it with the suggested bite.

Do not treat this first section as a tequila sales pitch. The experience is designed to show variety within Mexican spirits. Some pours may be more familiar, while others may have a stronger or less expected profile. If you already drink tequila, the comparison between four styles should give you more to think about than a single premium pour would.

Mezcals from Oaxaca, Guerrero, and Sonora

After Jalisco, the tasting shifts to mezcal from Oaxaca, Guerrero, and Sonora. This is likely to be the most useful part for anyone who knows tequila but has only a passing idea of mezcal.

The session explains that mezcal is not one single flavor. The samples come from different states, and the production background helps place them in context. You will taste four types of mezcal, each with a matching bite. The pairing may soften a strong note, sharpen a savory edge, or simply make the spirit easier to appreciate.

The food list includes chapulines, or toasted grasshoppers, as well as cheese, meat, shrimp, citrus, guayaba, and worm salt. Chapulines are a distinctly Mexican touch and may be the one item that gives cautious eaters pause. You can regard them as part of the cultural side of the tasting, not a stunt designed to shock you.

This section is best approached slowly. Smelling each pour before tasting it, taking a small sip, then trying the pairing will help you notice differences. The session lasts about an hour and a half, so the pace should allow time for explanation rather than forcing you through a long list of drinks.

The tradeoff is that the amount of information may feel heavy if you came mainly for a casual night out. Eduardo is described as passionate about the subject, and that enthusiasm can lead to detailed explanations. I see that as a benefit if you want to learn, but you may prefer a shorter presentation if your main goal is socializing.

Baja’s damiana and a sweet finish

The tasting then turns closer to home with damiana liqueur from Baja. This gives the experience a useful regional connection. Instead of focusing only on the famous spirits associated with central and southern Mexico, the session includes a drink tied to Baja California Sur.

Damiana is followed by a flavored tequila-based liqueur served with ice cream. Chocolate liqueur is also part of the dessert course, and both are handcrafted and tequila based according to the tasting plan. The sweet finish changes the mood after the stronger tequila and mezcal samples.

This final course is one reason the tasting works well as an evening activity. You get a clear progression: tequila first, mezcal next, a Baja spirit after that, and dessert at the end. The food and drink are not intended to make a full dinner, but they do give the tasting a beginning, middle, and end.

If you are hungry, eat beforehand or plan dinner afterward. The pairings are small bites, even though the menu includes several different items. One practical way to think about it is as a generous tasting plate, not a meal.

What the food pairings add

The pairings are more than decoration. Strong spirits can taste very different when matched with salt, citrus, cheese, meat, fruit, or chocolate. The tasting gives you a chance to see that change for yourself.

The sample menu includes:

• Shrimp and meat
• Cheese and guayaba
• Chocolate
• Orange or worm salt
• Chapulines
• Ice cream with flavored tequila or chocolate liqueur

The variety also keeps the session from becoming repetitive. A cheese pairing creates a different contrast from a fruit bite, while citrus and flavored salt can make a spirit seem brighter. I would pay close attention to which pairing works best with each sample, since that is part of the lesson.

There is no promise of a full serving for each item, so keep your expectations in check. The food is there to support the spirits and add a cultural element. It is not a substitute for a meal at one of La Paz’s restaurants.

Eduardo’s teaching style and the group mood

Eduardo Amezquita is identified as the founder of the Mexican Spirits Club and leads some sessions. His approach includes production, origins, flavor profiles, and the cultural role of tequila and mezcal. His enthusiasm is a clear part of the experience.

That enthusiasm can work in two ways. If you enjoy a detailed explanation, you may appreciate learning how a spirit is produced and why two pours taste different. If you want an informal tasting with plenty of side conversation, a strongly guided presentation may feel more controlled than expected.

One account describes an instructor who seemed irritated when people interrupted or chatted during the explanation. That is worth noting because the session depends on listening. I would ask questions at natural pauses and save side conversations for between pours. This is not a serious drawback for a focused learner, but it may matter if you are booking for a lively group night.

The best fit is someone who enjoys both tasting and teaching. You do not need to know tequila or mezcal in advance. You do need to be comfortable with a host who takes the subject seriously.

Rooftop views, weather, and what to bring

The terrace looks over La Paz and the ocean, which adds a strong sense of place. You are not tasting Mexican spirits in a generic bar. You are learning about drinks from across Mexico while sitting in Baja California Sur.

The outdoor setting is also the experience’s main comfort concern. Bring a jacket, especially if your session is after sunset, and consider mosquito repellent. Blankets are available, but the supplied details do not promise enclosed seating or weather protection.

The location near the boardwalk makes it easy to combine the tasting with other downtown plans. The activity ends back at Bermejo Suites, so you do not need to arrange a return ride with the operator. Public transportation is nearby, and service animals are allowed.

The activity is offered in English and includes a mobile ticket. Confirmation is normally issued at booking. Because one same-day booking led to a missed session and a full refund, I would avoid booking at the last minute. The provider explains that it normally prevents bookings made less than eight hours before the start, but the safest plan is to reserve ahead and make sure your confirmation is clear.

Group size, timing, and overall value

The tasting lasts about 1.5 hours and allows up to 10 people. That is enough time for more than 10 samples, pairings, and background without turning the event into a half-day commitment.

No price is supplied here, so I cannot judge the exact cost. I can still explain what you are paying for: a hosted tasting, instruction on Mexican distilling, more than 10 samples, paired bites, a central rooftop setting, and a small group format. If you would otherwise pay separately for several tequila and mezcal pours, the guided comparison may offer good value.

The experience is less useful for someone who wants a full meal or a free-flowing drinking session. The pours are part of a structured tasting, and the food is limited. It is also not a tour of distilleries or a trip outside La Paz. You learn about spirits from several states while remaining in one central location.

I would book it early in a La Paz stay if you want context for later restaurant and bar visits. After tasting several styles, you may read a menu with a better idea of what you like. The experience can also work late in a trip, when you want a relaxed evening close to downtown.

Who should book this La Paz tasting?

I would recommend it to you if you want to understand the difference between tequila and mezcal, enjoy small-group teaching, and like food pairings that are a little unusual. It is especially useful for first-time tequila drinkers who want more guidance than a standard bar menu provides.

It also suits people who already drink these spirits but want to compare samples from Jalisco, Oaxaca, Guerrero, Sonora, and Baja. The four tequilas and four mezcals create a solid base for comparison, while damiana adds a local note.

I would think twice if you need a full dinner, dislike outdoor seating, or prefer an unstructured party. You may also find the presentation too detailed if you want to chat through the whole session. Bring the right clothes, arrive ready to listen, and treat the food as a tasting course.

Should you book the Mexican Spirits Club experience?

Book this experience if your idea of a good evening includes learning why Mexican spirits taste different, trying pairings such as chapulines and guayaba, and enjoying city and ocean views from a La Paz terrace. The small group and broad selection give it more substance than a basic tequila flight.

Skip it if you are seeking a meal, a distillery visit, or a casual bar crawl. For the best chance of a smooth evening, reserve in advance, confirm the meeting details, bring a jacket and mosquito repellent, and allow the host to lead the lesson. If you do that, this tasting offers a focused and distinctly Mexican way to spend 90 minutes in central La Paz.

FAQ

Where does the Mexican spirits tasting begin?

The experience begins at Bermejo Suites, Belisario Domínguez 1514, second floor, in the Zona Comercial area of La Paz, Mexico.

Where does the activity end?

The tasting ends back at the Bermejo Suites meeting point.

How long does the tasting last?

The activity lasts approximately 1 hour and 30 minutes.

How many people can join the group?

The experience has a maximum of 10 travelers.

Which spirits are included?

You will taste more than 10 Mexican spirits, including four types of tequila, four types of mezcal, Baja damiana liqueur, and flavored or chocolate tequila-based liqueurs.

What food is served with the drinks?

The pairings may include shrimp, meat, cheese, chocolate, guayaba, chapulines, orange or worm salt, and ice cream with the dessert liqueurs.

Is the tasting offered in English?

Yes. The experience is offered in English.

Can I cancel for a full refund?

Yes, if you cancel at least 24 hours before the scheduled start time. Cancellations made less than 24 hours in advance are not refunded, and the experience may be rescheduled or fully refunded if the minimum number of participants is not reached.