| Rating | 93
										2023 Top 50 | 
													
													
								
									| Style | Mezcal | 
								
								
								
								
																
																
																
																
								
								
								
																
								
									| Produced In | Jalisco Mexico
 | 
																
									| ABV | 48% | 
								
									| Availability | Year Round | 
								
									| Price | $128.00 | 
															
								| Reviewed By | Tim McKirdy | 
							
							
															| Review Updated | 2023-12-19 | 
				  
			
	
			
		 
		
				
		
		
			Chacolo Brocha Vol. 3A Destilado de Agave 
			Review
		
		
		
						
		
		
			
Crafted from the Brocha variety, this mezcal is produced using the capón technique, wherein the agaves' stalks are removed after sprouting, and the plants are then left in the field for up to 3 years. This traditional method enhances flavor development by further concentrating the sugars within the agave plants. The end result is a rich and velvety mezcal that delivers decadent sweet and spiced notes on the palate, and enticing hints of leather and smoke.
		
				
		
	 
	
	
			
			
				 
				
					
				
						Chacolo Brocha Vol. 3A Destilado de Agave				
					
				
			 
			
				
				Crafted from the Brocha variety, this mezcal is produced using the capón technique, wherein the agaves' stalks are removed after sprouting, and the plants are then left in the field for up to 3 years. This traditional method enhances flavor development by further concentrating the sugars within the agave plants. The end result is a rich and velvety mezcal that delivers decadent sweet and spiced notes on the palate, and enticing hints of leather and smoke.				
 Reviewed On: 06-04-2023					
        	
			
	
	 
	
			
			
				 
				
					
				
						Chacolo Brocha Vol. 3A Destilado de Agave				
					
				
			 
			
				
				Crafted from the Brocha variety, this mezcal is produced using the capón technique, wherein the agaves' stalks are removed after sprouting, and the plants are then left in the field for up to 3 years. This traditional method enhances flavor development by further concentrating the sugars within the agave plants. The end result is a rich and velvety mezcal that delivers decadent sweet and spiced notes on the palate, and enticing hints of leather and smoke.				
 Reviewed On: 06-04-2023					
        	
			
	
	 
