Jaral de Berrio Mezcal

This Jaral de Berrio mezcal has its roots in Hacienda Jaral de Berrio, one of the most important and oldest properties in Mexico, located in the municipality of San Felipe, Guanajuato.

The hacienda dates back to the 18th century and was one of the largest and richest in the country, belonging to the family of the Marquises of Jaral de Berrio.

The Jaral de Berrio mezcal production process follows traditional methods that have been preserved over the years. This process includes:

• Agave selection: Local agave varieties are used, mainly the Salmiana agave, known for its distinctive flavor.
• Cooking: Agave pineapples are cooked in stone or clay ovens, using firewood to provide the necessary heat.
• Grinding: The cooked pineapples are crushed to extract the fermentable juices.
• Fermentation: Agave juice is fermented in wooden vats with natural yeasts, a process that can take several days.
• Distillation: The fermented liquid is distilled in copper stills to obtain mezcal. In some cases, a double distillation is performed to refine the product.
• Aging: Some Jaral de Berrio mezcals are aged in oak barrels to develop more complex flavors.
• Jaral de Berrio mezcal is known for its unique characteristics:
  • Aroma: Herbal and fruity aromas with smoky notes resulting from the cooking process of the agave pineapples.
  • Taste: In the mouth, mezcal offers a balance between sweet and bitter flavors, with hints of cooked agave, earth and smoke.
  • Varieties: In addition to the young versions (white or silver), there are reposado and añejo varieties that have been aged in wooden barrels, providing richer and more complex flavors.

Jaral de Berrio's mezcal has been recognized both nationally and internationally for its quality and authenticity. It is appreciated by mezcal connoisseurs and lovers of artisanal beverages.