BARRIL

Harvested wild (silvestre) near Sola de Vega, Oaxaca, this is the first batch of barril ( bah-REEL) that José Alberto has produced. At a source elevation of approximately 1499 meters, barril grows tall like a tree and takes 12-14 years to reach maturity.

We think this first batch of barril is exceptional, enhancing the typical notes and qualities of this karwinskii with José Alberto’s tried and true methods of clay pot fermentation and distillation.

Tasting notes

Nose: pink bubblegum, wet green grass

Palate: grilled pineapple, green vegetables, sourdough bread

Finish: medium long, melon and clay

More tasting notes: Mezcal Reviews | Mezcalistas

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Production Notes

Species: Agave karwinskii

Alcohol by volume (ABV): 48.2%

Source: Wild harvested from Sola de Vega, Sierra Sur Region, Oaxaca

Elevation: approximately 1499 meters

Age of maguey: 12-14 years

Cook: 4-5 days in rock-lined conical oven, using locally sourced walnut (nogal)

Milling: By hand with mallets (mazos) in hollow tree trunk (canoa)

Fermentation: Natural 4-7 days in buried 90 liter clay pots (potable water added after day 1 or 2)

Distillation: Twice in 60 liter clay pots, locally sourced oak (encino) wood-fired

Condensers: Stainless steel & copper

Batch number: JABA0422 (*first batch)

Bottling size: 100 liters (133 bottles)

Produced: Feb 2021 (220 total liters)

Tech sheet (PDF)

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