Mezcal Tasting Room And Restaurant Tahona Coming To Old Town This Fall
San Diego will receive a mezcal infusion with the arrival of Tahona, opening next door to the historic Cemetery of El Campo Santo in Old Town in October.
Plans for this new concept include one of the country’s few proper mezcal tasting rooms, a full-service restaurant serving modern Mexican cuisine with Oaxacan influence, onsite events including art and spoken word nights and mezcal-centric group trips to Mexico’s Baja and Oaxaca regions – and rumor has it, a speakeasy by end of year.
The 2,000 square foot space will seat up to 52 guests and is designed by JG Color Studios, a former finalist on the nationally-aired HGTV show Design Star. Tahona’s atmosphere will feature natural hues and textures throughout, imbuing a refined rustic appearance with authentic Oaxacan elements custom made for Tahona.
Through oversized Spanish-style archways, guests will access the tasting room while appreciating details such as hand painted tiles, rope seats from Mexico and massive rattan lights hanging overhead.
Vintage furniture curated by Tahona’s founders and hand troweled clay walls will round out a wanderlust-inspired experience.
Within the space, Tahona will host events with the intent of building a culture of mezcal in San Diego, to include tasting events, brand presentations, organized trips to Baja and Oaxaca, mezcal meditations, paint nights, spoken words nights and more.
In time, Tahona intends to offer a mezcal club.
Tahona is founded by a collection of mezcal enthusiasts including Amar Harrag, a native of Antibes in the South of France and a graduate of the University of San Diego.
Beverage directors Carlo Bracci Devoti and Blair Marano—the latter Vice President of the United States Bartenders Guild—whose experiences span from London to San Francisco and will result in a cocktail program with sophisticated international flair.
Leading Tahona’s mezcal tastings and events will be San Francisco’s Steven Sadri, a mezcal aficionado who has visited countless villages in Oaxaca during the past decade while researching mezcal.
Emily Thompson of San Francisco will oversee the front of house, having previously managed Bay Area hotspots, Nopalito and Cala.
Among the future location’s drink offerings will be more than 120 varieties of mezcal from brands including Mexico’s Casta Tribal and Mezcal Animas alongside creative and classic cocktails crafted by in-house mixologists. The menu will reflect modern Mexican cuisine with Oaxacan flair.
We can’t wait!
See you there!