Crafted by the master palenquero Florencio “Don Lencho” Laureano Carlos Sarmiento, in the village of Santa Catarina Minas, Del Maguey Barril Mezcal is distilled from 100% maguey barril. The jimadors must wait 15 to 20 years before they can begin to harvest barril agave. Once harvested, the piñas are earth-roasted for 4 to 5 days then hand-milled to press its juices. It is naturally fermented in wooden vats for 15 to 25 days and distilled twice in an "ancient style clay still with bamboo tubing." It is bottled at 49% ABV.
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Fuckin love this. Don’t know if it’s the agave type or clay pot distillation that gives it that distinctive earth note but I just love it. Not much else going on, simple dram this one, but an excellent palette.
Same style and price bracket, best rated first.
