Mal Bien Mezcal Zacatoro Ciro + Javier Barranca
Don Ciro has been distilling mezcal for decades and is one of Mexico's most experienced mezcaleros. His grandson Javier returned to the family business 7 years ago after spending much of his 20's in the States helping provide for his family. The young mezcalero is committed to continuing the tradition as well as adapting to a new era of improved commerce in the region. Together they're making some of Mexico's finest mezcal. This particular batch was made by Javier using just a few pinas of the small local Angoustifolia variante called Zacatoro. These were purchased from a neighbor in teh community of Santa Cruz. The agave was roasted for 4-5 days in the family's 10 ton underground pit over encino amarillo, encino prieto, tepozcahuite and tepehuage woods. Rested for 1 day before 7 days of fermentation in ayacahuite wooden vats with spring water. Double distilled on the Barranca's two 400L copper alambique stills before being adjusted only with puntas y colas (heads and tails). Only 48 bottles produced.
Don Ciro has been distilling mezcal for decades and is one of Mexico's most experienced mezcaleros. His grandson Javier returned to the family business 7 years ago after spending much of his 20's in the States helping provide for his family. The young mezcalero is committed to continuing the tradition as well as adapting to a new era of improved commerce in the region. Together they're making some of Mexico's finest mezcal. This particular batch was made by Javier using just a few pinas of the small local Angoustifolia variante called Zacatoro. These were purchased from a neighbor in teh community of Santa Cruz. The agave was roasted for 4-5 days in the family's 10 ton underground pit over encino amarillo, encino prieto, tepozcahuite and tepehuage woods. Rested for 1 day before 7 days of fermentation in ayacahuite wooden vats with spring water. Double distilled on the Barranca's two 400L copper alambique stills before being adjusted only with puntas y colas (heads and tails). Only 48 bottles produced.
Description
Don Ciro has been distilling mezcal for decades and is one of Mexico's most experienced mezcaleros. His grandson Javier returned to the family business 7 years ago after spending much of his 20's in the States helping provide for his family. The young mezcalero is committed to continuing the tradition as well as adapting to a new era of improved commerce in the region. Together they're making some of Mexico's finest mezcal. This particular batch was made by Javier using just a few pinas of the small local Angoustifolia variante called Zacatoro. These were purchased from a neighbor in teh community of Santa Cruz. The agave was roasted for 4-5 days in the family's 10 ton underground pit over encino amarillo, encino prieto, tepozcahuite and tepehuage woods. Rested for 1 day before 7 days of fermentation in ayacahuite wooden vats with spring water. Double distilled on the Barranca's two 400L copper alambique stills before being adjusted only with puntas y colas (heads and tails). Only 48 bottles produced.
