Xcellent spirits: Sotol, Mezcal e Tequila: gli spiriti del messico

Organizers

Terra Wild Spirits

Speakers

Giovanni Campari

A graduate in Food Science and Technology and a master brewer with a successful international track record, after 13 years he sold his Birrificio del Ducato to the Duvel-Moortgat group and dedicated himself to Terra Wild Spirits, an itinerant distillery with the goal of bringing terroir into spirits and liqueurs.

After earning a diploma in distillation in London in 2020, he launched Gin Terrae in 2021—three Wild London Dry Gins made from hand-foraged wild botanicals collected in three Italian regions—and continued in 2023 with Padres de la Tierra spirits, exploring three regions of Mexico: Chihuahua, Durango, and Jalisco.

He was the first European to produce a Sotol in Mexico. In 2025, he launched Bitter Parma, a Parmigiano Reggiano-based bitter that revolutionizes the category.

official event

Xcellent spirits: Sotol, Mezcal e Tequila: gli spiriti del messico

Sunday, 12 April 2026

14:30 - 15:30 (CEST)

hall C - Xcellent Spirits.

Category: Meetings

Language: Italiano

How to participate: Public Free Event

Description

WARNING: TO PARTICIPATE IN THIS EVENT, PLEASE MAKE SURE YOU HOLD A VALID ENTRY TICKET TO VINITALY 2026 FOR THE DAY OF THE EVENT

The masterclass offers an in-depth analysis of the production chain of traditional Mexican spirits (Tequila, Mezcal, Sotol), examining each stage through a technical and multidisciplinary approach.

Starting with the study of terroir, the session will explore the environmental and soil-climatic factors that influence the quality of raw materials, followed by a detailed look at the microbiological processes underlying fermentation.

Significant attention will also be given to the various distillation methods, highlighting their impact on the organoleptic profile of the final products. The masterclass further integrates knowledge from the beer and wine sectors, providing useful tools for a comparative understanding of fermentation processes.

Topics will include the botanical diversity of agave plants, production techniques, the value of tradition, and the key challenges currently affecting the entire Mexican spirits industry.