Chacolo Brocha Vol. 3A
$129.00
Tasting Profile: "Pine needles, dried thyme, York Peppermint Patties, black pepper, Dragonwell green tea, and a salty green olive brine finish. A well made, unique Mezcal"-Rakhal-Mezcalreviews.com
Made with maguey Brocha (agave Angustifolia) in the state of Jalisco. Brocha is one of the fourteen agave Angustifolia grown by this producing family. This agave takes about 10 years to reach maturity, with 3 additional years of capon. The agave are cooked in an underground oven and milled by hand with axes. Once cooked and milled, the agave are fermented naturally in wooden tinas with mountain spring water. Finally, they are double distilled in a Filipino style still.
Chacolo is produced currently by the 5th generation of the Partida family in the open fields under the volcanoes of Zapotitlan de Vadillo, located above Colima in Jalisco. Despite its proximity, it cannot be called tequila or mezcal. The family is un-phased by this. They keep the things that make these spirits so noteworthy, utilizing twelve different Agave Angustifolia and one Agave Rhodacantha, only producing ~2,000 liters through January and to the end of May, yearly. Further commitment is seen refocusing the agave's end-of-life efforts back into the plant. Most capon you will about are typically only left for a matter of months, whereas the Partida take the time to leave the agaves capon for up to four years. They do not rush any step in their process, from extra-long fermentation times in cool underground volcanic rock wells-to double distilling in hollowed out Parota tree trunk still heads.
Made with maguey Brocha (agave Angustifolia) in the state of Jalisco. Brocha is one of the fourteen agave Angustifolia grown by this producing family. This agave takes about 10 years to reach maturity, with 3 additional years of capon. The agave are cooked in an underground oven and milled by hand with axes. Once cooked and milled, the agave are fermented naturally in wooden tinas with mountain spring water. Finally, they are double distilled in a Filipino style still.
Chacolo is produced currently by the 5th generation of the Partida family in the open fields under the volcanoes of Zapotitlan de Vadillo, located above Colima in Jalisco. Despite its proximity, it cannot be called tequila or mezcal. The family is un-phased by this. They keep the things that make these spirits so noteworthy, utilizing twelve different Agave Angustifolia and one Agave Rhodacantha, only producing ~2,000 liters through January and to the end of May, yearly. Further commitment is seen refocusing the agave's end-of-life efforts back into the plant. Most capon you will about are typically only left for a matter of months, whereas the Partida take the time to leave the agaves capon for up to four years. They do not rush any step in their process, from extra-long fermentation times in cool underground volcanic rock wells-to double distilling in hollowed out Parota tree trunk still heads.
Chacolo Brocha Vol. 3A
$129.00
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