join usin our 6 seat

mezcaLERIA

for a 1 hour TASTING SESSION

TO RESERVE:

www.barclave l .com

TICKETS $35 PER PERSONportion of sales donated to

t.i.p / bat friendly project towards

sustainable maguey farming & jimador rights

CO N T E N TSThe art of mezcal

mezcaL FLIGHTS

TEQUILA

2-5

6-7

18

POTATORUM 9

CUPREATA 10

RHODACANTHA 10

MARMORATA 11

KARWINSKII 12

AMERICANA 13

LOS OTROS 14

RAICILLA 17

ENPALMES 15

SOTOL 19

mezcaL library 8

ANGUSTIFOLIA 8

PECHUGA 16

VINOS NATURALES 20-21

1

the art of MEZCAL It is our mission to provide you, our spirited guests, with a thorough opportunity to learn by smell and taste. We ask that you do not get caught up in classification. First, identify what gives you pleasure and understand the great measures taken by nature and the human hand to cultivate this pleasure. Challenge yourself to differen-tiate the taste of the maguey (agave plant) itself over the tastes created by processes such wild fermentation and distillation, for maguey are millions of years old and host a genetic history of resilience. The uses of maguey are as multitudinous as the arts of humans have found it conve-nient to devise.

In the following pages we will take you through a basic intro to Mezcal. Our Mezcal list is organized by each maguey's scientific name i.e. species. Within each species, you will see a list of maguey by their common name. Please note that there are some types of maguey which are unclassified and/or species that have fused with other species and become difficult to classify.

2

d e n o m i n at i o n o f o r i g e n

Mezcal can currently be exported from 12 states although it is made all over Mexico. For producers that choose not to become certified, their mezcal can legally be export-ed as "Destilados de Agave." Mezcal can be made from 30+ species of maguey, whereas Tequila is only certifiably made from 1: Blue Weber.

“Agave has nurtured man. During the several thousand years that

man and agave have lived together, agave has been a renewable re-

source for food, drink, and artifact. As man settled into communities,

agave became fences marking territories, protecting crops, provid-

ing security, and ornamenting the home. Agave fostered in man the

settled habitat, attention to cultivation, and the steadfast purpose

though years and life spans, all virtues required by civilization. As civi-

lization and religion increased, the nurturing agave became a symbol,

until with its stimulating juice man made it into a god. The religion

and the god have gone, but agave still stands as a donor species of

the first water. Among the world’s crops, are there others that have

played a more useful and as bizzare a role?”

-Howard Scott Gentry

3

P I T R OAST I N G

H A N DM AS H I N G

o r M AS H I N G w i t h TA H O N A W H E E L

4

metal helmet

distilled liquids

clay caldera

fire

vapors riseinto this clay pot bagasso seal

hose (introduces cold water) vapors condense

D I ST I L L AT I O N I N CO P P E R , st e e l , w o o d, O R C L AY( F E AT U R E D B E LO W )

W I L D O P E N A I R F E R M E N TAT I O N

5

T E R R O I R N O. 1 “ D E ST I L A D O”REZPIRALTobalá • San Baltazar Guelavila, Oaxaca • ABV 46%MEZONTECimmaron y Alimeño •

Toliman, Jalisco • ABV 47%5 SENTIDOSPapalometl •

Santa Maria Ixcatlán, Oaxaca • ABV 45.4%

28

T E R R O I R N O. 2 “ P L A N T ”VAGOMadrecuishe • Miahuatlán, Oaxaca • ABV 51.7%

REY CAMPEROMadrecuishe • Candelaria Yegolé • ABV 48.6%

5 SENTIDOSMadrecuishe • Miahuatlán, Oaxaca • ABV 48.1%

26

T E R R O I R N O. 3 “O R I G E N ” MEZCALES DE LEYENDACupreata • Guerrero • ABV 45%MEZCALES DE LEYENDATobalá • Puebla • ABV 48%DERRUMBESSalmiana • San Luis Potosí • ABV 43.5%

18

T E R R O I R N O. 4 “ M A E ST R O” The following are made from the Dasylirion plant. (not agave)

LA HIGUERA Dasylirion WheeleriGerardo Ruelas • Aldama, Chihuahua • ABV 50.7%

LA HIGUERA Dasylirion CedrosanumGerardo Ruelas • Aldama, Chihuahua • ABV 47.9%

LA HIGUERA Dasylirion LeiophyllumGerardo Ruelas • Aldama, Chihuahua • ABV 47.7%

20

SERVED WITH PALATE CLEANSERS

MEZCAL FLIGHTS

6

T E R R O I R N O. 5 “ M E ZC A L E RAS ” REZPIRAL- Reina SanchezSierrudo • San Luis Amatlán, Oacaca • ABV 47%REZPIRAL- Berta VasquezEspadin • San Baltazar Chichicapam, Oaxaca • ABV 48.8%REZPIRAL- Berta VasquezTobalá • San Baltazar Chichicapam, Oaxaca • ABV unknown

28

T E R R O I R N O. 6 “ R I T UA L” MEZCAL LA HERENCIA DE SANCHEZ "Codorniz"Espadin (quail) • Candelaria Yegolé • ABV 48%

DON MATEOCupreata (chicken & deer) • Michoacan • ABV 45%

VAGO "Elote"Espadin (corn) • Candelaria Yegolé • ABV 50%

21

T E R R O I R N O. 7 “O U T L I E R ” Raicilla is an agave spirit made in Jalisco, which lies outside Mezcal's Denomination of Origin.LA VENENOSA "Sierra Occidental"Maximiliana • Mascota, Jalisco • ABV 42%

LA VENENOSA "Sierra del Tigre"Dasilyrion Wheeleri • Manzanilla de La Paz, Jalisco • ABV varies

LA VENENOSA "Costa de Jalisco"Maximiliana • Llano Grande, Jalisco • ABV 45.5%

21

7

M E ZC A L E Sangustifolia

WAHAKA VINO DE MEZCAL espadinJustino Rios Martinez • Zoquitlan, Oaxaca • ABV 51%

14

1 oz. poursKOCH espadinPedro Hernandez • San Baltazar Guelavila • ABV 47%

EL JOLGORIO espadinJosé Cortés Santiago • Santiago Matatlán • ABV 48% • aged 17 years in glass

6

18

Espadin is a common maguey for mezcal production because it is easy to cultivate and has a high sugar concentration. The maguey take 7-12 years to mature. ( A shorter maturation period than most agave.)

REZPIRAL "Series 3" espadinBerta Vasquez • San Baltazar Chichicapam, Oaxaca • ABV 48.8%

12

8

REZPIRAL tobaláBerta Vasquez • San Baltazar Chichicapam, Oaxaca • ABV 46%

12

REZPIRAL tobaláAureliano Hernandez • San Baltazar Guélavila, Oaxaca • ABV 46%

5 SENTIDOS papalometl (destilado)Don Amando • Santa Maria Ixcatlan • ABV 45.4%

• fermented in cow hide, distilled in clay pots

12

10

1 oz. pours

MEZCALES DE LEYENDA tobalá Don Aaron Alva • S.N. Huajuapan, Puebla • ABV 48% 8

POTATORUM

Tobalá are a wild and solitary species. Due to their size and love of rocky terrain, harvest is labor intensive. The maguey takes 8-16 years to mature depending on their habitat.

9

MEZCALES DE LEYENDA cupreataRodolfo Obregon • Mazatlan, Guerrero • ABV 45% 8

SIEMBRA METL cupreataEmilio Vieyra • Pino Bonito, Michoacán • ABV 46%

• distilled in copper & oyamel pine 6

CUPREATAFrom the states of Guerrero and Michoacán:Cupreata takes 7-15 years to mature. It is also named “Papalome” (butterfly) in the language of the Aztecs. Often the piñas are shaved down tight-ly of their leaves, which prevents bitterness. Like Tobalá, Cupreata plants do not produce off-spring and must reproduce from seed.

1 oz. pours

REY CAMPERO mexicanoRomulo Sanchez Parada • Candelaria Yegolé •

ABV 48.4%8

1 oz. pours

RHODACANTHAThis species takes 7-12 years to mature. Due to a

slightly lower sugar content it tends to produce a dry, tree-bark mouth feel. Find more of this

species under "Raicilla

Don Mateo cupreata aged 1 year in glassEmilio Vieyra • Pino Bonito, Michoacan • ABV 50% 10

WAHAKA VINO DE MEZCAL cupreataArtemio Garcia Barrios • Tlacotenco, Guerrero• ABV 51%

• aged one year in glass before release, distilled in 2014

14

ALMAMEZCALERA cupreataArtemio Garcia Barrios • Tlacotenco, Guerrero • ABV unknown

• aged 3 years in glass before release, distilled in 2014

18

5 SENTIDOS puntas 'flor de chino'Senobio Mungia • El Tecolote, Michoacán • ABV 65.6%

• distilled in copper & wood21

10

1 oz. pours

MARMORATAMassive maguey that can take upwards to 30 years to mature. Marmorata means "marbled" for the greyish marble-like hue of the soft and fleshy leaves.

KOCH tepeztatePedro Hernandez • San Baltazar Guelavila• ABV 45.3%

8

REY CAMPERO tepeztateRomulo Sanchez Parada • Candelaria Yegolé • ABV 48.27%

8

EL JOLGORIO tepeztateGregorio y Ignacio • Santa Maria Zoquitlán • ABV 47%

12

ALMAMEZCALERA tepztateApolonio Ramirez Cruz • Oaxaca• ABV unknown 16

5 SENTIDOS tepeztateSergio Juarez Patricio • San Agustin Amatengo, Ejutla • ABV 50.8%

14

5 SENTIDOS pichomelJesus Hernandez • Mixteca Poblana, Puebla • ABV 49.1%

18

5 SENTIDOS puntas de pichomelEugenio Esquivel Mendez • Mixteca Poblana, Puebla • ABV 73.5% The prized upper hearts of the distillation.

21

11

EL JOLGORIO cuixeGregorio y Ignacio • Santiago Matatlán • ABV 47%

VAGO cuixeAqulino Garcia Lopez • Candelaria Yegolé • ABV 51.3%

10

8

CINCO SENTIDOS madre-cuisheAtenogenes Garcia • El Nanche, Miahuatlán • ABV 48.1% 12

VAGO madre-cuixeEmigdio Jarquin • El Nanche, Miahuatlán • ABV 51.7% 8

1 oz. pours

REY CAMPERO madre-cuisheRomulo Sanchez Parada • Candelaria Yegolé • ABV 48.6% 9

REAL MINERO largoLorenzo & Edgar Angeles • Santa Catarina Minas • ABV 47.8%

• distilled in clay pots10

REAL MINERO barrilLorenzo & Edgar Angeles • Santa Catarina Minas • ABV 49.9% • distilled in clay pots

11

KARWINSKI I

Karwinski's grow with a long stalk. Both the stalk and piña are used to make mezcal. The stalk’s starches don’t break down as easily in the roasting process which results in a tannic or dry mouth feel. These maguey range from 12-18 years to mature.

ALMAMEZCALERA madrecuixeApolonio Ramirez Cruz • Oaxaca • ABV unknown 16

12

16

ALMAMEZCALERA CastillaJorge Torres • Nuevo Leon • ABV unknown

• Fermentation started with pulque

1 oz. pours

AMERICANAAmericana plants take 10-30 years to

mature. If the quiote is cut before flowering and a well is carved out of the center- agua

de miel will bleed into the basin, and can be fermented as "pulque."

16

ALMAMEZCALERA CenizoVentura Gallegos • Nombre de Dios, Durango • ABV unknown

• 2016

14

5 SENTIDOS sierra negraAlberto Martinez • Santa Catarina Albarradas • ABV 49.5%

• distilled in clay pots

14

WAHAKA VINO DE MEZCAL cenizoVentura Gallegos • Nombre de Dios, Durango • ABV 50% • 2015

13

1 oz. pours

LOS OTROSA List of yet unclassified or rare maguey species followed by Bacanora because we currently only have one in house.

RANCHO TEPUA BACANORA pacificaFamilia Contreras • Aconchi, Sonora • ABV 48.2% 7

6DERRUMBES salmianaEmanuel Perez • San Luis Potosi • ABV 43%

5 SENTIDOS jabaliAlberto Martinez• Santa Catarina Minas • ABV 47.1% 14

8MEZCALES DE LEYENDA cenizoUrial Simental • Durango • ABV 40%

DON MATEO altoEmilio Vieyra • Pino Bonito, Michoacán • ABV 46% • distilled in copper & oyamel pine

8

12REZPIRAL sierrudoReina Sanchez • San Luis Amatlan, Oaxaca • ABV 47%

KOCH lumbrePedro Hernandez • San Balthazar Guelavila • ABV 47% 11

REY CAMPERO jabaliRomulo Sanchez Parada • Candelaria Yegolé • ABV 51% 12

WAHAKA VINO DE MEZCAL verdeMarcelino Perez • Malinalco, Estado de México • ABV 49% 14

165 SENTIDOS bruto "reposado"Isidro Rodriguez • Rio de Parras, Michoacan • ABV 48.8 •

distilled in copper & oyamel wood, aged 7 months in American oak barrels

5 SENTIDOS espadilla con damianaMarcelo Luna • Mixteca Poblana, Puebla • ABV 55% • fer-mented in cow hide w/ fresh damiana, distilled in clay & wood w/ damiana in the 2nd

16

WAHAKA VINO DE MEZCAL penca verdeValentin Celis • Zimatlan, Oaxaca • ABV 47% • distilled in clay pots

14

14

1 oz. pours

REZPIRAL "Series 2"Tepextate, Tobala, Karwinskis, espadin • Bera Vasquez • San Baltazar Chichicapam• ABV 46.1%

14

DERRUMBESChino, Cenizo • Tzitzio, Michoacán • ABV 46% 9

ENPALMESEnpalmes, also known as “ensambles” or "mezclas", are blends of several different kinds of maguey harvested, roasted, mashed, fermented, and distilled together into one harmonious composition.

VAGORotating mix of maguey • Candelaria Yegolé • ABV 50.4%

• Aquilino Garcia Lopez10

MEZCALOSFERAEmanuel Ramos • Bicuishe, Madrecuishe, Verde • Miahuatlan • ABV 48.2%

12

ALMAMEZCALERACuerno, Blanco, Chino, Verde, Bronco • Venustiana Huerta • San Luis Potosi • ABV unknown

16

5 SENTIDOSPedro Hernandez • Espadin, Tobaziche • Santa Catarina Minas, Oaxaca • ABV 51% • distilled in clay pots

14

15

WAHAKA VINO DE MEZCALCupreata re-distilled with lamb & herbs • Chilapa, Guerrero • ABV 48% • Moises Calzada

14

VAGO “Elote”Espadin re-distilled with local roasted corn • Candelaria Yegolé • ABV 50.6% • Aquilino Garcia Lopez

8

DON MATEO pechugaCupreata re-distilled in a hollowed out tree trunk/copper still with chicken breast, deer meat, & spices • Pino Bonito, Michoacan • ABV 45%

• Emilio Vieyra12

1 oz. pours

PECHUGAA list of rituals. Pechuga is traditionally shared over holidays, births, deaths, or spiritual elope-ments.”Pechuga” translates to the breast of an animal and is a style of mezcal. In this case, mezcal is distilled a 3rd time. The still is loaded with local fruits of the land and the protein is hung above the rising vapors of mezcal...

LA HERENCIA DE SANCHEZ "Codorniz"Espadin re-distilled in copper with pineapples, bananas & spices/ vapors rise through a quail! •

Candelaria Yegolé • ABV 48% • Romulo Sanchez Parada

12

16

MEZONTEAlineno y Cimarron distilled in copper & parota wood • Toliman, Jalisco • ABV 47%

• Santos Juarez14

Raicilla is an maguey spirit produced in Jalisco, a Mexican state that falls outside of the Denomi-nation of Origin required to export as “Mezcal.”

Raicilla has been produced in Jalisco for over 500 years. Raicilla forever.

LA VENENOSA “Costa de Jalisco”Amarillo Grande distilled in Higuera Blanca • Llano Grande, El Tuito, Jalisco • ABV 45.5%

• Don Alberto Hernandez

10

1 oz. pours

MEZONTE "Japo"Amarillo distilled in copper & parota wood • Cabo Corrientes, Jalisco • ABV 47% • Hildegardo Joya

16

RA I C I L L A

LA VENENOSA "Sierra"Maximiliana distilled 1x • Mascota, Jalisco • ABV 42%

• Ruben Pena Fuentes

5

LA VENENOSA “Sierra del Tigre”Bruto Silvestre distilled 1x in clay pots • Tienda Nue-va, La Manzanilla de la Paz, Jalisco • ABV 46%

• Don Luis Contreras

12

LA VENENOSA “Puntas”Maximiliana distilled in steel • Jacales, Jalisco • ABV 63% ! The prized upper hearts of the distillation • Gerardo Pena

18

MEZONTE "Tepe"Cenizo distilled in clay • Canoas, Jalisco • ABV 48% • Aciano Mendoza

18

17

Mezcal and Tequila are divided by the same chasm that divides artisans from mass industrial producers. There are few producers making Tequila the artisanal and traditional way. We feature a them on our humble list.

TAPATIO BLANCO tequilanaFamilia Camarena • Arandas, Jalisco • ABV 40% 5

1 oz. pours

TEQUILA OCHO REPOSADOTequilana aged 8+ weeks in US whiskey barrels • “La Magueyera” Arandas, Jalisco • ABV 40%

• Familia Estes y Camarena

8

T EQ U I L A

SIEMBRA VALLES ANCESTRAL Collaboration of Salvador Rosales Torres & David Suro • Valles, Jalisco • ABV 50.2%

10

SIEMBRA AZUL ANEJOTequilana aged 1 year+ in American oak • Los Altos, Jalisco • ABV 40%

• Sergio Cruz9

18

Sotol is a spirit made from the Dasilyrion or “Dessert Spoon” plant. The plant takes about 15 years to mature. The current Denomination of Origin lies in the states of Chihuahua, Coahuila, Durango, however, the spirit is also produced in the heart of Texas. Production is similar to Mezcal from pit roasting to wild fermentation and double distillation. We carry several sub-species of Dasilyrion below:

1 oz. pours

SOTOL

SOTOL POR SIEMPRE wheeleriFamilia Jacquez • Sierra Madres, Chihuahua • ABV 45% 5

CLANDE "ensamble"Ensamble of Dasylirion Wheeleri & maguey Churique •

Bienvenido Hernandez • Madera, Chihuahua • ABV 50.5%10

CLANDE wheeleri Bienvenido Hernandez • Madera, Chihuahua • ABV 48.6% 8

LA HIGUERA cedrosanumGerardo Ruelas • Aldama, Chihuahua • ABV 47.9% 5

LA HIGUERA leiophyllumGerardo Ruelas • Aldama, Chihuahua • ABV 47.7% 6

LA HIGUERA wheeleriGerardo Ruelas • Aldama, Chihuahua • ABV 50.7% 6

19

Matthias Hild Sekt Brut100% Elbling • Mosel, Germany • 12% abv 10 / 36espumoso

In the spirit ofcelebration, a gift from us to you... Champagne Tarlant 'Brut Zero'

Pinot noir, Pinot meunier, Chardonnay • Épernay, France

55

Benoit Marguet 'Shaman' Grand Cru 69% Pinot noir 31% Chardonnay • Ambonnay, France 2014

50GROWERCHAMPAGNE

Old Westminster Pét-Nat PiquetteField blend • Westminster, MD 2018 • 7% abv • leftover grape pomace is re-hydrated resulting in a spontaneous secondary fermentation

28

blanco Kabaj Morel 'Ravan'100% Sauvignon vert • Brda, Slovenia, 2014• 13% abv • unfiltered, 24 hours on skins

10 / 36

VINOS naturales

In our research of Mezcal we have found an echoing similarity between the emphasis of terroir and production methods in wine making. Natural wine making mimics the Maestro Mezcalero’s low interventionist mentality. These wines are organic or biodynamically farmed, hand harvested, wildly fermented with ambient yeasts, and bottled with low to no added sulfites. The following wines are lively expressions of diverse terroir.

Lucy Margaux100% Sauvignon blanc • Basket Range, Australia 2018• 10.5% abv • unfiltered, no sulfur added

48

20

ROSADO 46

Meinklang 'Frizzante Rosé'Unknown varieties • Baja, Mexico 2017 • 10.5% abv • Biodynamic

NARANJAWhite grapes with extended skin contact

Domaine Glinavos "Paleokerisio"97% debina, 3% vlahiko • Ioannina, Greece 2016 10.5% abv • Naturally semi-sparkling

10/ 36

t into10/ 36

Catherine Bernard 'La Carbonelle'Cinsault, Terret Noir, Mourvedre • Langued-oc, France, 2016 • 13% abv

36Deep Creek CellarsPinot Noir • Friendsville, MD, 2017 • 12.5% abv

VINOS naturales (contd.)

Antadze WinesMtsvane • Kakheti, Georgia, 2017 • 13% abv • fermented in qvevri

42

48Domaine Les Freres Ozil 'Gourmandise'50% Grenache Noir, 50% Syrah • Blank, France 2018 • 13.5% abv • 0 sulfur added

21