For a 1 Hour TASTING SESSION
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join us in our 6 seat mezcaLERIA for a 1 hour TASTING SESSION TO RESERVE: www.barclavel.com TICKETS $35 PER PERSON PORTION OF SALES DONATED TO T.I.P / BAT FRIENDLY PROJECT TOWARDS SUSTAINABLE MAGUEY FARMING & JIMADOR RIGHTS CONTENTS The art of mezcal 2-5 mezcaL FLIGHTS 6-7 mezcaL library 8 ANGUSTIFOLIA 8 POTATORUM 9 CUPREATA 10 RHODACANTHA 10 MARMORATA 11 KARWINSKII 12 AMERICANA 13 LOS OTROS 14 ENPALMES 15 PECHUGA 16 RAICILLA 17 TEQUILA 18 SOTOL 19 VINOS NATURALES 20-21 1 the art of MEZCAL It is our mission to provide you, our spirited guests, with a thorough opportunity to learn by smell and taste. We ask that you do not get caught up in classification. First, identify what gives you pleasure and understand the great measures taken by nature and the human hand to cultivate this pleasure. Challenge yourself to differen- tiate the taste of the maguey (agave plant) itself over the tastes created by processes such wild fermentation and distillation, for maguey are millions of years old and host a genetic history of resilience. The uses of maguey are as multitudinous as the arts of humans have found it conve- nient to devise. In the following pages we will take you through a basic intro to Mezcal. Our Mezcal list is organized by each maguey's scientific name i.e. species. Within each species, you will see a list of maguey by their common name. Please note that there are some types of maguey which are unclassified and/or species that have fused with other species and become difficult to classify. 2 “Agave has nurtured man. During the several thousand years that man and agave have lived together, agave has been a renewable re- source for food, drink, and artifact. As man settled into communities, agave became fences marking territories, protecting crops, provid- ing security, and ornamenting the home. Agave fostered in man the settled habitat, attention to cultivation, and the steadfast purpose though years and life spans, all virtues required by civilization. As civi- lization and religion increased, the nurturing agave became a symbol, until with its stimulating juice man made it into a god. The religion and the god have gone, but agave still stands as a donor species of the first water. Among the world’s crops, are there others that have played a more useful and as bizzare a role?” -Howard Scott Gentry denomination of origen Mezcal can currently be exported from 12 states although it is made all over Mexico. For producers that choose not to become certified, their mezcal can legally be export- ed as "Destilados de Agave." Mezcal can be made from 30+ species of maguey, whereas Tequila is only certifiably made from 1: Blue Weber. 3 PIT ROASTING HAND MASHING or MASHING with TAHONA WHEEL 4 WILD OPEN AIR FERMENTATION DISTILLATION IN COPPER, steel, wood, OR CLAY (FEATURED BELOW) metal helmet hose (introduces cold water) vapors condense vapors rise into this clay pot bagasso seal clay caldera fire distilled liquids 5 MEZCAL FLIGHTS SERVED WITH PALATE CLEANSERS TERROIR NO. 1 “DESTILADO” REZPIRAL Tobalá • San Baltazar Guelavila, Oaxaca • ABV 46% 28 MEZONTE Cimmaron y Alimeño • Toliman, Jalisco • ABV 47% 5 SENTIDOS Papalometl • Santa Maria Ixcatlán, Oaxaca • ABV 45.4% TERROIR NO. 2 “PLANT” VAGO % Madrecuishe • Miahuatlán, Oaxaca • ABV 51.7 REY CAMPERO 26 % Madrecuishe • Candelaria Yegolé • ABV 48.6 5 SENTIDOS % Madrecuishe • Miahuatlán, Oaxaca • ABV 48.1 TERROIR NO. 3 “ORIGEN” MEZCALES DE LEYENDA Cupreata • Guerrero • ABV 45% 18 MEZCALES DE LEYENDA Tobalá • Puebla • ABV 48% DERRUMBES Salmiana • San Luis Potosí • ABV 43.5% TERROIR NO. 4 “MAESTRO” The following are made from the Dasylirion plant. (not agave) LA HIGUERA Dasylirion Wheeleri % Gerardo Ruelas • Aldama, Chihuahua • ABV 50.7 20 LA HIGUERA Dasylirion Cedrosanum % Gerardo Ruelas • Aldama, Chihuahua • ABV 47.9 LA HIGUERA Dasylirion Leiophyllum % Gerardo Ruelas • Aldama, Chihuahua • ABV 47.7 6 TERROIR NO. 5 “MEZCALERAS ” REZPIRAL- Reina Sanchez Sierrudo • San Luis Amatlán, Oacaca • ABV 47% 28 REZPIRAL- Berta Vasquez Espadin • San Baltazar Chichicapam, Oaxaca • ABV 48.8% REZPIRAL- Berta Vasquez Tobalá • San Baltazar Chichicapam, Oaxaca • ABV unknown TERROIR NO. 6 “RITUAL” MEZCAL LA HERENCIA DE SANCHEZ "Codorniz" % Espadin (quail) • Candelaria Yegolé • ABV 48 21 DON MATEO % Cupreata (chicken & deer) • Michoacan • ABV 45 VAGO "Elote" % Espadin (corn) • Candelaria Yegolé • ABV 50 TERROIR NO. 7 “OUTLIER ” Raicilla is an agave spirit made in Jalisco, which lies outside Mezcal's Denomination of Origin. LA VENENOSA "Sierra Occidental" % Maximiliana • Mascota, Jalisco • ABV 42 21 LA VENENOSA "Sierra del Tigre" Dasilyrion Wheeleri • Manzanilla de La Paz, Jalisco • ABV varies LA VENENOSA "Costa de Jalisco" % Maximiliana • Llano Grande, Jalisco • ABV 45.5 7 MEZCALES angustifolia Espadin is a common maguey for mezcal production because it is easy to cultivate and has a high sugar concentration. The maguey take 7-12 years to mature. ( A shorter maturation period than most agave.) 1 oz. pours KOCH espadin % Pedro Hernandez • San Baltazar Guelavila • ABV 47 6 EL JOLGORIO espadin % José Cortés Santiago • Santiago Matatlán • ABV 48 • 18 aged 17 years in glass WAHAKA VINO DE MEZCAL espadin % Justino Rios Martinez • Zoquitlan, Oaxaca • ABV 51 14 REZPIRAL "Series 3" espadin Berta Vasquez • San Baltazar Chichicapam, Oaxaca • 12 ABV 48.8% 8 POTATORU M Tobalá are a wild and solitary species. Due to their size and love of rocky terrain, harvest is labor intensive. The maguey takes 8-16 years to mature depending on their habitat. 1 oz. pours REZPIRAL tobalá Berta Vasquez • San Baltazar Chichicapam, 12 Oaxaca • ABV 46% REZPIRAL tobalá Aureliano Hernandez • San Baltazar Guélavila, 12 Oaxaca • ABV 46% 5 SENTIDOS papalometl (destilado) % Don Amando • Santa Maria Ixcatlan • ABV 45.4 10 • fermented in cow hide, distilled in clay pots MEZCALES DE LEYENDA tobalá % Don Aaron Alva • S.N. Huajuapan, Puebla • ABV 48 8 9 CUPREATA From the states of Guerrero and Michoacán: Cupreata takes 7-15 years to mature. It is also named “Papalome” (butterfly) in the language of the Aztecs. Often the piñas are shaved down tight- ly of their leaves, which prevents bitterness. Like Tobalá, Cupreata plants do not produce off-spring and must reproduce from seed. 1 oz. pours MEZCALES DE LEYENDA cupreata % Rodolfo Obregon • Mazatlan, Guerrero • ABV 45 8 SIEMBRA METL cupreata Emilio Vieyra • Pino Bonito, Michoacán • % 6 ABV 46 • distilled in copper & oyamel pine Don Mateo cupreata aged 1 year in glass % Emilio Vieyra • Pino Bonito, Michoacan • ABV 50 10 WAHAKA VINO DE MEZCAL cupreata Artemio Garcia Barrios • Tlacotenco, Guerrero• % 14 ABV 51 • aged one year in glass before release, distilled in 2014 ALMAMEZCALERA cupreata Artemio Garcia Barrios • Tlacotenco, Guerrero • unknown 18 ABV • aged 3 years in glass before release, distilled in 2014 5 SENTIDOS puntas 'flor de chino' Senobio Mungia • El Tecolote, Michoacán • 21 % ABV 65.6 • distilled in copper & wood RHODACANTHA This species takes 7-12 years to mature. Due to a slightly lower sugar content it tends to produce a dry, tree-bark mouth feel. Find more of this species under "Raicilla 1 oz. pours REY CAMPERO mexicano Romulo Sanchez Parada • Candelaria Yegolé • 8 ABV 48.4% 10 MARMORATA Massive maguey that can take upwards to 30 years to mature. Marmorata means "marbled" for the greyish marble-like hue of the soft and fleshy leaves. 1 oz. pours KOCH tepeztate Pedro Hernandez • San Baltazar Guelavila• 8 ABV 45.3% REY CAMPERO tepeztate Romulo Sanchez Parada • Candelaria Yegolé • 8 ABV 48.27% EL JOLGORIO tepeztate Gregorio y Ignacio • Santa Maria Zoquitlán • 12 ABV 47% ALMAMEZCALERA tepztate unknown Apolonio Ramirez Cruz • Oaxaca• ABV 16 5 SENTIDOS tepeztate Sergio Juarez Patricio • San Agustin Amatengo, 14 % Ejutla • ABV 50.8 5 SENTIDOS pichomel Jesus Hernandez • Mixteca Poblana, Puebla • 18 ABV 49.1% 5 SENTIDOS puntas de pichomel Eugenio Esquivel Mendez • Mixteca Poblana, % 21 Puebla • ABV 73.5 The prized upper hearts of the distillation. 11 KARWINSKII Karwinski's grow with a long stalk. Both the stalk and piña are used to make mezcal. The stalk’s starches don’t break down as easily in the roasting process which results in a tannic or dry mouth feel. These maguey range from 12-18 years to mature. 1 oz. pours EL JOLGORIO cuixe % Gregorio y Ignacio • Santiago Matatlán • ABV 47 10 VAGO cuixe % Aqulino Garcia Lopez • Candelaria Yegolé • ABV 51.3 8 CINCO SENTIDOS madre-cuishe % 12 Atenogenes Garcia • El Nanche, Miahuatlán • ABV 48.1 VAGO madre-cuixe % 8 Emigdio Jarquin • El Nanche, Miahuatlán • ABV 51.7 REY CAMPERO madre-cuishe % 9 Romulo Sanchez Parada • Candelaria Yegolé • ABV 48.6 REAL MINERO largo Lorenzo & Edgar Angeles • Santa Catarina Minas • ABV 10 % 47.8 • distilled in clay pots REAL MINERO barril Lorenzo & Edgar Angeles • Santa Catarina Minas • ABV 49.9% 11 • distilled in clay pots ALMAMEZCALERA madrecuixe Apolonio Ramirez Cruz • Oaxaca • ABV unknown 16 12 AMERICANA Americana plants take 10-30 years to mature. If the quiote is cut before flowering and a well is carved out of the center- agua de miel will bleed into the basin, and can be fermented as "pulque." 1 oz. pours ALMAMEZCALERA Castilla unknown Jorge Torres • Nuevo Leon • ABV • 16 Fermentation started with pulque 5 SENTIDOS sierra negra % Alberto Martinez • Santa Catarina Albarradas • ABV 49.5 • 14 distilled in clay pots ALMAMEZCALERA Cenizo unknown Ventura Gallegos • Nombre de Dios, Durango • ABV 16 • 2016 WAHAKA VINO DE MEZCAL cenizo Ventura Gallegos • Nombre de Dios, Durango • ABV 50% • 14 2015 13 A List of yet unclassified