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THE BAR-AGED CONCEPT
PORFIDIO PETRAEA
(REGULAR STOCK ITEM)
THE NAMING CONVENTION
Porfidio Petraea takes its name from the Petraea Oak of the barrels used to custom-age it. Petra is the Latin word for rock, and the oak’s distinctive physical qualities come from its slow growth in a uniquely rocky, nutrient-poor terrain, which matches the home of the best slow-growth agaves. That slow maturation of the oak trees concentrates and enhances the wood’s distinctive aromas and savors.
SIZE MATTERS! SMALL IS [SOMETIMES] BETTER...
The industry standard is to age distilled spirits in 220 L barrels, although some ultra-premium spirits, such as Porfidio Quercus, age in 110 L barrels. Porfidio Petraea goes a "few steps" beyond, by scaling down the classic barrel to this compact and portable five liter format. Most miniature barrels are decorative imitations of the real thing, often just surrounding a plastic bag or glass vessel inside that actually holds the liquid, but Porfidio Petraea has a genuine functioning hand-coopered cask that actively helps to age the spirit inside.
VIRGINITY MATTERS! AT LEAST FOR OAK...
The standard miniature casks are made from recycled 220 L third-hand bourbon barrels but Porfidio Petraea miniature barrels are all first-fill and hand-toasted inside,made from virgin Petraea oak, air-dried naturally for three years, not in a kiln. These rocky oak casks meet the gold standard of cooperage!
THE WOOD-LIQUID RATIO
In ageing, the wood/liquid ratio is decisive for how much character the oak perfuses into the spirit since it determines the degree of contact between them. The standard 220 liter barrel has an internal surface area of 4.216 square meters giving a surface-to-content ratio of 33.
Our 5 liter barrel has an internal area of 0.367 square meters, giving a surface-to-content ratio of 114 – which is 3.45 times more than the standard 220 liter barrel so that a year in our 5 liter casks is equivalent to three and a half years of oak exposure in the standard 220 liter barrel. As a result, a mere 105 days in our cask matches an Anejo taste profile, so with the average shipping time from distillery-to-bar of around 120 days, each barrel arrives at the bar as an Anejo.
THE CONTENT: THE SAME SUPERLATIVE STANDARD.
Porfidio Petraea contains the same base liquid as The Anejo by Porfidio (PSBA) but since the wood is different from what we use for PSBA, so is the flavor profile.
THE "BAR-AGED' CONCEPT: INDIVIDUALITY IS KING!
The barrels' stainless steel label states "bar-aged", rather than Anejo, Anejo Extra or Anejo "Extra Extra Extra", and so we encourage bartenders to create their own aging expression.
THE TAP: HEALTH ALWAYS TAKES PRIORITY
Each barrel is fitted with a highest quality German spigot crafted throughout from food-grade stainless steel. It's a first in miniature barrel history.
Of course, we could have used a cheap aluminum or copper faucet to reduce costs, but we really did not want to risk the toxic chemical reactions when metals other than food-grade stainless steel come into contact with distilled spirits.
NO-SURFACE-STAINS VS. HEALTH: ON IMPERFECT BEAUTIES & DELECTATION
A wood barrel is a living object, unlike metal, glass, plastic or ceramic containers. Wood expands and shrinks with temperature swings, partially absorbing the distilled spirit it holds. It releases a share to the angels while imbuing the spirit with oxygen and subtle oak flavors in return.
So, alcohol stains will develop naturally on the barrel's surface over time. We could avoid these by lacquering the barrels on the outside, which makes them look better for a tourist souvenir. However, the toxic lacquer would be gradually absorbed into the liquid over time, and smothers the oak’s breathing, keeping the angel’s share in and the oxygen out.
REFILLING
We provide refill cases with 6 plain 750ml glass bottles of Porfidio Blanco (= 4.5 liters) at a very reasonable cost. Please contact your local distributor for more information. Please remember that the ageing periods, shown above, duplicate with each later barrel refill to achieve the same taste profile, so we recommend that to achieve the Anejo-one-year taste –a first purchase cask should have already aged for 105 days, but for the first refill we suggest 210 days, and we recommend no more than three refills to make the best of the oak.










































































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