Mezcal, Barril, 'Pablo Vasquez'

• Mezcal produced in Agua del Espino, La Compañia Ejutla, Oaxaca
• Maestro Mezcalero Pablo Vásquez García 
• 100% Barril (Agave karwinskii) matured a minimum 13 years
• Cooked in a conical earthen pit oven
• Ground using a traditional stone mill (tahona)
• Fermented in open-air wooden vats (tinas) 
• Distilled twice using traditional copper pot stills 
• Fresh and breezy aromas of jicama, pea shoots, blue flowers, and the seashore are followed by a bold vegetal palate of roasted parsnip, black peppercorn, grilled asparagus, and pine resin
• 48.6% ABV (ABV may change from batch to batch)

Agave karwinskii more closely resemble a palm to many observers than what is typically identified as agave. The entire trunk is typically fermented and distilled when producing mezcal, resulting in a spirit much higher in vegetal and fibrous aromatics and flavor profiles. Barril is a subvarietal of A. karwinskii, which is typically shorter and more squat in stature—like a wide barrel.