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El Destilado Barril – Tio Pedro Hernandez

El Destilado Barril from Tio Pedro Hernandez was produced in the community of Santa Catarina Minas, Oaxaca.

Rating: (1 review)
Category:Destilado de Agave
Brand:El Destilado
Mezcalero:Tio Pedro Hernandez
Maguey:Barril
Agave:Karwinskii
Grind:Hand
Distillation:Clay Pot
Style:Joven
State:Oaxaca
Town:Santa Catarina Minas
ABV: 49.3%
Age of plant: 12-15 years
Website: https://www.destiladolondon.com/, opens in new window

About this destilado de agave

El Destilado Barril from Tio Pedro Hernandez was produced in the community of Santa Catarina Minas, Oaxaca using maguey Barril (Agave karwinskii). The maguey were cooked in an underground pit oven, milled by hand with wooden mallets, fermented in pine and cypress tanks, and double distilled in a clay pot still.

El Destilado

While some of the El Destilado brand's agave distillates are sourced from some of the same producers as the 5 Sentidos brand, the El Destilado spirits brand is otherwise not directly related to the El Destilado restaurant in Oaxaca City. The brand was founded by Michael Sager and Marcis Dzelzainis, who own the Sager + Wilde Restaurant and Wine Bar in London.

1 review

5 out of 5

aarild

aarild

72 reviews
Rated 5 out of 5 stars6 months ago

No batch number, distilled May 2018.
Smells of unglazed earthenware, a flashback from a visit to a pottery decades ago. Peanut skins, hay, just a hint of esters vaguely similar to Jamaican, aged pot still rum.
Mineral mouthfeel, but not very viscous. Tastes of overripe pear, cocoa and peanut turning towards more leather and tobacco hints. More nuts than fruits afterwards, woody rather than smoky. Lovely aftertaste all in all. A bit like having just cracked and eaten some walnuts after an evening Christmas dinner, with a glass of Port. Try an open vessel and leaving it for + ten minutes if it is the first sip from the bottle like mine was.

Edit: I was compelled to add an extra star in a later edit because of how extraordinarily this bottle has developed two months since opening. Simply a lot fruitier with paraguayo peaches and plum, and then some vanilla/blueberry cream dessert — all whilst keeping the former tasting notes intact.

No batch number, distilled May 2018.
Smells of unglazed earthenware, a flashback from a visit to a pottery decades ago. Peanut skins, hay, just a hint of esters vaguely similar to Jamaican, aged pot still rum.
Mineral mouthfeel, but not very viscous. Tastes of overripe pear, cocoa and peanut turning towards more leather and tobacco hints. More nuts than fruits afterwards, woody rather than smoky. Lovely aftertaste all in all. A bit like having just cracked and eaten some walnuts after an evening

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