Espita ’s general manager , Josh Phillips , is one of the world ’s few certified Master Mezcaliers , and he tap Barnes to head the streak programme , and aid make a name for mezcal in DC . Since Espita opened , Barnes has introduced several new lines of mezcal to the DC market , and she ’s chatter Mexico on behalf of the Tequila Interchange Project , which advocates for sustainable practices in agave distillation and encourages the preservation of the inheritance behind production . She ’s an alumna of Columbia Room , McClellan ’s Retreat , and Policy .
What do you see as this year ’s biggest changes or developments in DC ’s deglutition scene ?
Cocktail computer programme in eatery – in the past times , it was all about the food , and pairing dishes with a respectable field glass of wine-coloured . Now , restaurants are expected to have an exceptional drinks menu and a legal profession team that will earn them accolades .
Courtesy of Megan Barnes
What variety of an impact do you think the gain of a mezcaleria has made on the spirits conversation in DC ?
Espita has had a Brobdingnagian impact on DC . Now we are see mezcal on every cocktail menu , and unremarkably if you peer behind the Browning automatic rifle , you ’ll see at least three bottles of mezcal stocked . I wipe out Japanese a duo of weeks ago , and had a pour of mezcal with my dinner party because they offered it .
We have also widened the entree to really unique nursing bottle of mezcal . bottleful of Fidencio Clasico and Del Maguey Vida used to represent the only mezcals in the urban center , and now I can proudly say that I have allocated over 100 different bottle of mezcal for Espita . imbibition responsibly now has a Modern signification ; we ’re teaching people to imbibe and enjoy these paw - crafted , small - batch spirits , and not those mass - produced , branded - to - death hard liquor like Patrón Tequila . It ’s really cool to be able to trace every bottle back to a family in Mexico , and it ’s fun to share that with our guests .
Tell us about your favorite cocktail or ingredient from 2016 , and what you loved most about it .
Obviously , mezcal . I swear by it . I can drink mezcal for day and never see a hangover . I will call out out my alma mater here and say that Columbia Room has the nerveless cocktail of 2016 . It ’s called This Is Not a Rosé . It get along out in a wine glass , look like a flush wine , and is actually a mezcal - based cocktail with an extract of red Vanessa Stephen pepper and Cocchi Americano – I think . Drink citation : Jake Kenny .
Which aspect of your vocation is the most rewarding ?
Being able to support such an amazing spirit , and to be able to represent the families in Oaxaca . I eff educating the great unwashed about mezcal because like I say , every bottleful has a narration , and I love telling stories . I have an incredible squad at work – not only behind the bar , but on the floor . We are improbably tight - cockle , and I am happy to say that they ’ve been with me since day one . fancy their faces light up when they talk about mezcal is intensely rewarding .
What excites you about DC ’s fuddle setting right on now ?
The culinary uprising ; I ’ve lived in DC all of my life and have been in the industry for 10 years , and finally citizenry are starting to take our eating house seriously . We ’re seeing young creatives grow up before our eyes , and they are now making lists of good eating house in the country . When our eating place are doing well , our bar are doing well . Also , it seems to be the yr of mezcal . It excites me to be the pioneer of that .
What are you looking ahead to in 2017 , and what do you think the new year has in computer storage for the DC drinks scene as a whole ?
We ’ve been sit around down with producers and try new distillment , and , well , would n’t it be fun to make a bottle of your own mezcal ? I do n’t require to give too much off , but we ’re in the conception development phase for a potential second location .
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