BARRIL

(Agave. Karwinskii)

MEZCALERO: TIO PEDRO HERNANDEZ
ORIGIN: SANTA CATARINA MINAS, OAXACA GROWTH CYCLE: 12-15 YEARS, SEMI-CULTIVATED COOK: 120HRS. ENCINO
MASH: BY HAND WITH WOODEN MALLETS FERMENTED: 240 HOURS. PINE AND CYPRESS TINA, WELL WATER  
DISTILLED: 180L. CLAY POTS X2

05.2018




TASTING NOTES: Groundnut, pine, earthy, ripe pear, beetroot.

PAIRS WELL WITH: Borscht, smoked salmon, pastrami, caviar.