A single barrel is one cask, bottled by itself. Nothing blended in to round it out, nothing to average away a rough edge. What the barrel did is what you get - which is why most casks never go out this way.
But this one was delicious, so it became a single barrel.
Six months as a reposado in a Château Pape Clément barrel from Bordeaux. Third fill - we'd already run two of our own batches through it. Most of the Bordeaux influence is gone by then, which is exactly why we wanted it.
Then we let it rest a full year before bottling. Everything integrated. The agave's still shining, the wood settled in behind it, and the whole thing got rounder.
45% ABV. 234 bottles.
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Distillery : Cascahuín
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NOM : 1123
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Agave Region : Los Valles
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Cooking : Brick Oven (72 Hours)
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Extraction : Milling
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Fermentation : Stainless
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Distillation : Pot Still (2X)
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Cask:
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Château Pape Clément, 3rd Fill (Bordeaux)
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Resting:
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6 months in cask, 12 months before bottling
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Master Distiller : Salvador Rosales Trejo
- Bottles: 234
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