Mezcal Jaral de Berrio is produced at the Hacienda del Jaral de Berrio. The Hacienda is located in the historic borough of San Felipe Torres Mochas, Guanajuato with origins that date back to the late 16th century. According to bibliographic data and historical stock inventories, production of mezcal at the site can be dated to 1764 when it was then known as aguardiente criollo del Jaral.
According to the Jaral de Berrio website:
The family of Mezcales de la Hacienda de Jaral de Berrio is one of the most emblematic among the Mezcal world due to its historical background.
The Mescal produced at the Hacenda is made not from Blue Weber agave, but instead from the maguey species Salmiana (Salmiana Otto Ex Salm SSP Crassispina Trel Gentry). Salmiana is a large maguey (agave) with shades of green which grows twice as large as typical agaves. This maguey varietal has grown naturally in Guanajuato mezcal region of Mexico for centuries.
Here is a link to my full review:
Review: Mezcal Jaral de Berrio (Joven)
Please enjoy this review which includes my cocktail suggestion, the Trovador.
Chimo!
Montelobos Mezcal Joven is an artisanal mezcal made in Santiago Matatlán Oaxaca. The mezcal is crafted by Montelobos agave expert Iván Saldaña according to his vision and passion for agave and with respect for traditional production methods. Montelobos which means mountain of wolves is an unaged mezcal produced from 100 % organic Highland Espadin agave (sourced in Santiago Matalán Oaxaca). Espadin is a different variety in the agave family than what is used to make tequila (which uses the Blue Webber variety). This agave is prepared in the traditional way which includes fire pit roasting for 5 to 7 days, followed by crushing the roasted agave by a mule drawn stone tohona wheel, after which the released juice is allowed to ferment naturally. Then the distilled agave juice is distilled in small wood fire copper pots.
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