Your mezcal flight starts with wild agave secrets. This private mezcal tasting and class in Huatulco runs about 1 hour 15 minutes, is offered in English, and meets at C. Carrizal 601 in Crucecita. You’ll spend the session learning where mezcal comes from and then sampling a wide lineup, with a meal-style snack to keep things moving.

I love how broad the tasting list is. You’ll go from a silver triple-distillation mezcal to animal-infused styles like agave worm and scorpion, plus coffee and fruit infusions, and then finish with wild agaves (Tobala, Cuishe, Tepextate) and aged mezcals (3, 7, and 12 years). That range means you’re not just repeating one flavor profile for 75 minutes.

One possible drawback: things can be hit or miss if the operator has schedule or start-day issues. There’s at least one past report of a no-show tied to pandemic-era shutdowns, so I’d verify the day-of that Mezcal la reliquia is actually operating at your chosen time, not just booked on paper.

Five Things You’ll Notice Right Away

• A tight 1h15 format that packs a lot of tasting variety into one focused session
• Three wild agaves: Tobala, Cuishe, and Tepextate, listed as part of the flight
• Infused styles you can taste clearly (agave worm, scorpion, plus coffee and fruit)
• Snack pairing that isn’t an afterthought: chapulines con mole and grasshopper-topped chips
• Private pacing in English, so the class can feel more like a guided tasting than a rushed group stop

Value Check: What You’re Really Buying in Huatulco

This is sold as a tasting plus a class, not just a pour-and-go. In practice, you get two things for your time: a quick explanation of mezcal’s origins and production, and then a structured flight with multiple styles. If you like understanding what you’re drinking, this format fits well.

The tasting list is unusually wide for such a short session. You’re not only sampling different brands; you’re moving across production styles (like triple-distillation silver), infusion themes (worm, scorpion, coffee, fruit), wild agave types (Tobala, Cuishe, Tepextate), and aging (3, 7, and 12 years). That variety is where the value lives, because it helps you learn faster than if you picked just one bottle and hoped for the best.

The main question for you is what you want most. If you’re after a deep cultural talk, you may find the session brief. If you’re after lots of samples, you’ll probably feel satisfied by the lineup—even with the class portion being shorter than a long lecture.

Getting There in Crucecita: Start Point and Timing

You’ll meet at C. Carrizal 601, H, 70989 Crucecita, Oax., Mexico. The activity ends back at the same meeting point, so you’re not scrambling across town while your head is spinning (in the best way).

It’s private, and you can select from several tour times. That matters in Huatulco, where heat and beach plans can mess with your schedule. Picking a time that works for you keeps the whole experience smoother.

Also note the practical stuff: you’ll get a mobile ticket, confirmation comes at booking time, and the meeting area is near public transportation. Service animals are allowed, which is good to know if you’re traveling with a companion.

The Mezcal Story You’re Told Before You Sip

The class starts with an explanation of how mezcal came to be, plus insider information on how it’s made. You’ll also hear about the creative process and why mezcal has cultural importance across past and present.

That order is smart. You’re not thrown into a tasting blind. Even if you only catch part of the story, it gives you a frame to notice differences in the samples that follow. Mezcal can feel confusing when you only compare it to tequila, because it doesn’t behave the same way in your glass.

What you should watch for: since the timing is about 1 hour 15 minutes, the history and production parts are likely to be focused, not encyclopedic. If you want a long, slow rundown, you may want to adjust expectations and treat this as a starter course.

Snack Pairing: Chapulines Con Mole and Grasshopper Chips

Food matters here because the tasting includes multiple alcoholic samples and bold flavor styles. The starter menu includes chapulines con mole—grasshoppers in mole—and chips covered with a coco and spices sauce, sprinkled with toasted grasshoppers.

If you’ve never tried chapulines, this is a good moment to experiment because it’s an established local pairing with mezcal culture. If insects are not your thing, it’s still worth considering what you’re gaining: the pairing is part of how the tradition is experienced, not just something stuck on for show.

I like that the snack isn’t generic bar food. It’s tied to Oaxacan flavors, which makes the tasting feel more rooted in place, even within a short tour window.

The Flight: What You’ll Actually Sample

This is where the experience earns its keep. The tasting list is long, and it’s diverse enough to teach you the difference between agave-driven mezcals, infused styles, and aged expressions.

Silver, Worm, and Scorpion: The Infusion Spectrum

You’ll try a silver triple distillation mezcal, plus an agave worm infused mezcal and a scorpion infused mezcal.

The reason I’m glad these are included: they let you compare categories quickly. Silver-style mezcal tends to be a cleaner baseline, while infused bottles push you into a more aromatic, novelty-driven territory. Even if you end up preferring one side, the comparison is the lesson.

Also, be honest with yourself about the animal-infused elements. They’re part of the tasting set, so you’re not opting out unless the operator offers adjustments (not stated in the information you provided). If you’re squeamish, this is the one point to think through ahead of time.

Coffee and Fruit Infusions: Sweet, Aromatic Options

You’ll also taste 2 coffee infused mezcales and 3 different fruit infused mezcales.

This section is ideal if you prefer sweeter, more approachable aromatics. It’s also useful for learning how infusion changes the character of mezcal. Coffee and fruit can mask some agave edge, while also making the flavors easier to identify on the palate.

I recommend you pay attention to where the flavor lands: on the nose first, in the middle, or on the finish. With a tasting set like this, noticing that pattern is how you start building your own preferences.

Wild Agaves: Tobala, Cuishe, Tepextate

Next up are wild agaves: Tobala wild agave, Cuishe wild agave, and Tepextate wild agave.

Wild agave types are a big part of why mezcal interests people who want more than a mass-produced flavor. Including three different wild varieties helps you avoid the trap of deciding based on just one agave style.

If you’re a “taste, then learn” kind of traveler, this is also a great section to ask yourself which one feels closest to what you imagined mezcal should taste like.

Aged Mezcals: 3-Year, 7-Year, and 12-Year

Finally, you’ll sample a 3 year aged premium mezcal, a 7 year premium aged mezcal, and a 12 year aged premium mezcal.

Aging often changes texture and how the flavors show up over time in your glass. With three different aging points in one session, you can spot the shift without having to buy multiple bottles.

This ending can be a nice reality check. If you thought you only liked “wild” or “infused” styles, aged mezcals may surprise you. Or, if you prefer complexity and smoother notes, the aging range gives you data fast.

How to Make the Most of a Private Tasting (Without Overthinking It)

Because this is private, you should treat it like a conversation, not a checklist. Even when the structure is fixed, you can still guide your attention. I like to keep it simple: smell first, then take a small sip, then wait a moment before the next one.

If you’re trying a bunch of infused mezcals, your palate can start to blur. A reset helps. Try to identify one thing you like per sample—aroma, sweetness, or finish. That tiny habit makes the session feel rewarding, even if some flavors aren’t your style.

The pairing with chapulines and grasshopper-topped chips also gives you a built-in “pause” between sips. Lean into that. It turns the tasting into an experience instead of a drinking sprint.

Who This Is Best For (and Who Should Rethink It)

This works especially well for you if:

• You want a guided tasting, in English, with multiple styles in a short window
• You like learning how something is made, not just sampling it
• You enjoy experimenting with unusual flavors, including coffee, fruit, and insect-infused snacks

You might rethink booking if:

• You mainly want a cheap, casual pour with minimal explanation
• You’re strongly uncomfortable with animal-infused mezcals (worm, scorpion)
• You expect a long, detailed history session rather than a compact overview

Also, if you have a sensitive palate, you’ll want to go slow. The flight is broad, and that’s the point—but you still control how fast you drink.

Practical Notes That Matter Once You’re There

The experience is private, so you won’t be sharing the session with strangers. That usually makes it easier to ask questions and pace yourself, especially with a flight this size.

Alcohol is included, so plan accordingly. Don’t book this right before you need to drive or do anything that requires full attention. If you’re pairing it with beach time later, give yourself breathing room.

One more practical tip: because there have been past concerns about a no-show tied to pandemic-era disruption, I’d double-check your exact start time and be ready to contact the operator if anything feels off.

Should You Book Mezcal La Reliquia in Huatulco?

I’d book this if you want a fast, structured mezcal lesson plus a serious sampling lineup. The range—silver triple distillation, worm and scorpion infusions, coffee and fruit, wild agaves, and aged mezcals from 3 to 12 years—gives you real comparison value in only about 1 hour 15 minutes. Add the chapulines con mole and grasshopper-topped chips, and it feels tied to place instead of just tasting from a menu.

I wouldn’t book if you want a very long lecture or you’re not open to insect-forward experiences and animal-infused mezcals. And I’d be smart about timing: confirm close to your visit, since there’s at least one past report of a no-show.

If you fit the first group—curious, game for comparisons, and okay with adventurous flavors—this is a solid choice.

FAQ

Where is the meeting point for the mezcal tasting?

The tour starts at C. Carrizal 601, H, 70989 Crucecita, Oax., Mexico, and it ends back at the same meeting point.

How long does the Premium Mezcal Tasting and Class last?

It lasts about 1 hour 15 minutes.

Is the tour private?

Yes. It is a private tour/activity, and only your group participates.

What language is the tour offered in?

The tour is offered in English.

What tastings are included in the flight?

You’ll try a silver triple distillation mezcal, an agave worm infused mezcal, a scorpion infused mezcal, two coffee infused mezcales, three fruit infused mezcales, Tobala wild agave, Cuishe wild agave, Tepextate wild agave, and aged mezcals (3 year, 7 year, and 12 year).

Are snacks included?

Yes. The starter includes chapulines con mole and chips covered with coco and spices sauce sprinkled with toasted grasshoppers.

What’s included in the tour price?

Alcoholic beverages are included.

What’s not included?

The only listed item not included is that you should bring the willingness to try something new.

What is the cancellation policy?

You can cancel up to 24 hours in advance for a full refund.

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