Mezcal and chocolate work better than you’d expect. In Tulum, this 2-hour tasting pairs five different mezcals (from different agave types) with complementary Mexican chocolates, starting with a fresh mezcal cocktail that changes by season. You also get a guided walkthrough of how mezcal is made and why the raw agave matters to the flavor.

I love how small-group the experience stays, with a host who keeps the pacing friendly and the explanations clear in English. I also like that you’re not just drinking and nibbling, you’re learning what you’re tasting while comparing flavors, aromas, and pairings side by side. One possible drawback: the setting is more like a private terrace/patio than a big public venue, so plan to reach it by cab or walking without assuming it’s in a loud tourist strip.

Key things you’ll notice right away

• A seasonal welcome cocktail that sets the mood before the formal tasting starts
• Five distinct mezcals matched with five chocolates, not random sips and bites
• Espadín and Silvestre are named in the menu, and you’ll compare the profiles you taste
• Snack pairings that go past the safe stuff, including citrus plates and spicy bites
• Shamira’s host style is hands-on, with history and production explained in practical terms
• An intimate terrace setting that feels local, not staged

Entering the tasting: meeting point and the terrace vibe in Tulum

You’ll meet at Zona Novec, 9 Sur entre Calle 6 Sur y 4 Sur, La Veleta, 77760 Tulum. From there, you’re guided into the host’s outdoor setup, where the tasting happens on a terrace/patio in a residential part of town. That sounds small, and it is small, but that’s the point.

In a group that can be up to 10 people, the host can slow down when questions come up. It also means you’re not stuck listening to a lecture while other people barely taste anything. If you prefer food-and-drink experiences where you can actually talk and compare, this format works.

The practical part: bring a comfortable pace. You’ll spend about two hours on tasting, pairing, and story. Wear something you can move in easily, and plan to come hungry-ish. This isn’t a full meal, but the snack pairings are part of the learning.

Your welcome pour: the seasonal mezcal cocktail and citrus start

The tasting begins with a mezcal cocktail. The key detail is that it’s not always the same drink. The host’s seasonal creation is meant to surprise you a bit, and it also helps you get oriented to the aroma and burn level before you start comparing spirits directly.

Next comes a citrus plate. That pairing matters more than it sounds. Citrus gives you a quick, clean contrast, so when you shift from one mezcal to the next, your palate can spot changes faster. It’s like resetting your taste buds between pours.

If you’ve had mezcal before, you’ll still enjoy this start because it frames what you should pay attention to: smoke level, sweetness, herbal notes, and that agave-driven signature you get when you compare varieties.

The heart of it: five mezcals, including Espadín and Silvestre

The main tasting is built around five mezcals. Each one is connected to a different agave type, and that’s what makes the comparisons meaningful. Your host explains how the agave itself shapes flavor and aroma, not just the aging or mixing.

The sample menu names Mezcal Espadín and Mezcal Silvestre, so you can expect at least these two in your set. The practical takeaway for you: don’t treat mezcal as one flavor. Treat it like a set of related tastes. The same way wine can shift drastically from one grape to another, mezcal shifts because the agave source changes.

As you taste, you’ll also get the traditional “pairing logic” for what comes next. The chocolates aren’t random sweetness. They’re meant to play with bitterness, smoke, fruit notes, and roasted character. That’s where the magic happens: your palate starts predicting what pairing will work before you even know it.

Chocolate pairing that actually teaches you to taste

You’ll end up tasting five fine Mexican chocolates. These have earned international recognition and awards, and you’ll taste them as pairings to each mezcal pour rather than as a separate dessert moment.

This part is a big reason I’d put the experience in the “worth doing” category. A lot of tastings dump chocolate on the table and hope it fixes the rest. Here, the host guides you through why the match makes sense, and you get to compare how chocolate changes what you think you’re tasting in the mezcal.

A useful way to approach it: pay attention to how the chocolate affects bitterness and smoke. Some pairings can make a smoky mezcal feel smoother; others make it sharper. If you take a couple seconds between bites and sips, you’ll start spotting patterns instead of just enjoying things.

Dessert is paired to the final rounds, so you don’t get chocolate first and mezcal later. The order keeps you learning in sequence, not jumping around.

Snacks that are part of the lesson: citrus, peanuts, cacao, and grasshoppers

Between pours, you’ll eat traditional Mexican snacks designed to work with the flavors. The menu includes spicy peanuts, cacao, and Grasshopper snacks, which is exactly the kind of detail that makes this tour more memorable than a standard tasting flight.

Grasshoppers are the star for many people, and they’re also the moment where your taste buds either lean in or step back. In one case, a guest described the grasshopper flavor as having a garlicky, spicy edge that paired well with mezcal. That lines up with what you should expect from a savory, crunchy snack: it boosts savory notes and gives your palate something textured to hold onto.

If you’re cautious, you can start with just a small bite. You’re not being forced into anything. The bigger point is that mezcal culture isn’t just about the bottle and the glass. It’s about how people eat, season, and celebrate flavors that come from the same land.

Mezcal history and production: from agave to what’s in your glass

You don’t just get a tasting. You also get a production and history explanation that connects the drink to Mexican culture. The host talks about the history and legends of mezcal, then grounds it in how the spirit is produced.

Here’s what you should walk away with: mezcal is not treated like one generic product. It’s tied to strict production standards and to a denomination of origin, which is the kind of structure that keeps quality and identity in place. Even if you don’t remember every term, you’ll remember the main idea: the agave variety, the process, and the standards all shape the final flavor.

A practical analogy gets used too: agave in mezcal is like grapes in wine. You can taste the difference because the raw plant brings its own chemistry and character. Once that clicks, tasting five mezcals feels less random and more like comparing styles on purpose.

If you care about buying good bottles later, this section pays off. People often buy mezcal like they buy vodka—pick a label and hope. After a tasting like this, you’ll have a sharper sense of what “good” means for you.

Who should book this, and is it good value at $89.61

The price is $89.61 per person, and you should look at value in terms of what you get, not just the number. For that price, you’re paying for a guided, small-group tasting that includes:

• Five mezcal pours tied to different agave types
• Five chocolates paired to each tasting
• A seasonal mezcal cocktail plus traditional snacks (including citrus and spicy bites)
• A host-led explanation of history and production, plus plenty of time for questions

That’s a lot to pack into about two hours, especially in a group capped at 10. If you’ve ever done big group tastings, you know the typical problem: you pay, you taste, and you learn almost nothing because the host is racing. Here, the tone is more personal. You’ll likely get that “ask anything” feeling.

This is best for:

• Mezcal lovers who want more than one boring bottle-and-bite pairing
• Food-focused travelers who like pairings and flavors
• Couples and small groups who want a local-feeling experience that’s still organized

It’s less ideal if you want a high-energy club vibe or you’re looking for a view or museum-style setting. This is a flavor lesson on a terrace, not a spectacle.

Quick practical tips before you go

• Arrive on time for the Zona Novec, La Veleta meeting point. The tasting flow depends on moving through pours and snacks without long gaps.
• If you have friends who don’t drink alcohol, ask what’s available. One guest shared that the host offered organic coffee and fresh juices so everyone could still enjoy the experience, including the sensory side from smell and pairing.
• If you plan to shop afterward, keep airline rules in mind. People sometimes buy bottles at tastings, and that can turn into luggage planning.
• Keep expectations realistic: it’s about tasting and learning, not “finish the whole bar.” You’ll leave satisfied and educated, not sick or tipsy for the rest of the night.

Should you book this mezcal and chocolate tasting in Tulum?

Yes, you should book it if you want a tasting that’s structured enough to teach you something, but relaxed enough to feel like hanging out with a friendly expert. The combination of five mezcals, five award-recognized chocolates, and traditional snacks makes it more than a simple drink stop.

I’d skip it only if you strongly dislike the idea of food pairings (especially savory snacks like grasshoppers) or you need a large public venue with lots of space and anonymity. If you’re curious and you enjoy tasting comparisons, this is the kind of experience you’ll remember longer than a beach day playlist.

FAQ

How long is the mezcal and chocolate tasting?

It runs for about 2 hours.

How many people are in the group?

The experience has a maximum of 10 travelers.

Is the tour offered in English?

Yes, it is offered in English.

Where do we meet in Tulum?

You meet at Zona Novec. 9 Sur entre Calle 6 Sur y 4 Sur, La Veleta, 77760 Tulum, Q.R., Mexico. The activity ends back at the meeting point.

What’s included in the tasting?

You’ll start with a mezcal cocktail, then taste five different mezcals and five fine Mexican chocolates, plus traditional snacks such as a citrus plate, spicy peanuts with cacao, and grasshopper snacks. The sample menu specifically lists Mezcal Espadín and Mezcal Silvestre.

Can non-drinkers still participate?

Most travelers can participate. In at least one case, the host provided organic coffee and fresh juices for someone in the group who didn’t drink alcohol.

What is the cancellation policy?

There’s free cancellation. You can cancel up to 24 hours in advance for a full refund; within 24 hours, the amount paid is not refunded.

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