Tequila is made from blue agave, a particular variety of spiny succulent native to Mesoamerica which can be found on Mexico's dusty plains.
Besides geography and its foundational ingredient, how does one discern good Tequila from a mediocre one? What options may one consider to enjoy the beverage neat or mixed?
To address these and other questions, Corporate Network will host a tasting session with an expert who will open your perspective and deepen your understanding of one of Mexico's global exports.
Join us for what promises to be an enlightening and enjoyable gathering.
Please note that this event is limited to senior-level executives and per invitation only. If you are not an existing member of The Economist Corporate Network, but would like to learn how you can attend our events, please contact us.