Chablé Yucatán
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“We always say that mezcal was first—the father of Tequila is mezcal,” says Samuel Polanco, our guide through Chablé Yucatán’s Tequila tasting experience. The Mayans fermented the juice of agave plants and Spaniards eventually distilled it to make mezcal. Tequila is a legally designated subset. In the glass-walled tasting room of the resort’s Ixi’im (“corn” in Mayan), Polanco pours Montelobos Mezcal Tobalá. The restaurant’s walls showcase Chablé’s private collection of 3,435 unique bottles. The oldest, Brindis por México by José Cuervo, dates to 1845. A sample of five Tequilas, paired with Mayan flavors, including citrus, corn, cacao and crushed pumpkin seeds, …
