Barril Capon Gregorio Hernandez

$119.00

Sale price  $119.00 Regular price 

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THE MAESTRO

Gregorio Hernández

Gregorio Hernández tells us that he began making mezcal at the age of 12. He learned the craft from his grandfather, Félix Hernández Álvarez, who had once been in service to the Jesuit hacienda La Compañía de Jesús in Ejutla — the same place that gave its name to the community where “Don Goyo” lives today. The land had once belonged to the Spanish who settled in the Ejutla valley. Although his grandfather was the master distiller in the area, workers on the hacienda were not allowed to drink mezcal. Don Goyo’s journey began in the fields, crushing maguey by hand and working the land where corn and sugarcane grew. Later, he would ride his donkey or horse through nearby villages, selling mezcal door-to-door. Since the 1960s, he’s kept his family’s tradition alive.

Traditional Mezcalero

Ejutla, Oaxaca

Family Legacy Since 1960s

THE BATCH

This small batch of Barril Capón (Agave karwinskii) comes from a parcel called El Plan and can take up to 15 years to reach full maturity. The maguey is roasted in an earth and stone pit oven, then chopped by machete and crushed using a mechanical shredder. The fibers are fermented in wooden vats for about six to eight days with spring water and wild yeast through natural fermentation, and once fermentation is complete, it is distilled only once in a copper pot still with a refrescadera top, a distinctive technique that gives the spirit a bold, rustic character.

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