Balam Barro Sierra del Tigre is produced in Las Agujas, Jalisco by maestro Chuy Lapian using Agave Inaequidens.
About this destilado de agave
Balam Barro Sierra del Tigre is produced in Las Agujas, Jalisco by maestro Chuy Lapian using Agave Inaequidens. The agaves are cooked in an above ground steam oven, crushed by hand, fermented with open air yeasts, and single distilled in small clay pots.
Balam
Balam Raicilla and Sotol was launched in 2016 by Xavier Villagran. He has taken careful consideration to find raicilleros that were previously not commercializing their raicilla, which has a reputation of being the moonshine of Mexico. Balam was the second brand of raicilla to legally enter the United States market. Villagrán sources artisanal spirits: mezcals in Oaxaca, raicilla in each of the three distilling regions of Jalisco (costa, sierra, llano), sotols from Chihuahua and Durango, and the rare churique from the tiny agave lechugilla.
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Rakhal
421 reviewsI’m pretty sure this is only the second Sierra del Tigre Raicilla I have ever had, the other being the legendary La Venenosa. I was expecting intense, lactic, and strange flavors, but what I got was something so clean and so pure that it blew my mind! I read an article about how primitive his still is, the article said that if there was any distillation before the Spanish came, this is how it would have been done. Check out the article on Mezcalistas, it’s very interesting. This guy has incredible skills, it’s so clean and beautiful, and even at a low ABV after one distillation it’s got a ton of flavor! The flavor is pure Agave. It’s like I’m tasting the essence of the agave and nothing else it’s just so clean! I love this!
I’m pretty sure this is only the second Sierra del Tigre Raicilla I have ever had, the other being the legendary La Venenosa. I was expecting intense, lactic, and strange flavors, but what I got was something so clean and so pure that it blew my mind! I read an article about how primitive his still is, the article said that if there was any distillation before the Spanish came, this is how it would have been done. Check out the article on Mezcalistas, it’s very interesting. This guy has incr