Yerbaniz became the setting for an exquisite evening with a four-course dinner that fused gastronomy, culture, and tradition in an exceptional pairing.
Pairing of the Night:
Mezcal Chacaleño It was tasted with a skewer that combines the flavor of fresh cheese with the sweetness of the ate, with a delicate fig jam and the crunchy touch of walnut,
The Ash or It was accompanied with valley salad.
While the Deer Breast It was enjoyed with a very traditional red roast dish that contrasts with the fruity flavors of this ancestral drink.
Finally, the Sotol It was accompanied by a guava mousse cake.
Each accompaniment was carefully selected to create a play of textures and flavors on our guests' palates that evoke the essence of Durango in every bite. The night in Yerbaniz not only celebrated the quality and diversity of mezcals “Root Origin of the Spirit” , but also offered a complete sensory experience.
