BARCOA Agaveria

Join us for a special Sunday Funday tomorrow from 12-4pm! We've got DJ's spinning old school funk/soul/oldies in the basement, bagels up in the cantina, Firme Mezcal specials, flash tattoos from Sadboy Studios, and much more. Lowriders welcome. We're filming it all too! So show & shine fam!

We're in some really good company here! https://lnkd.in/gBatmRkg Thank you The Arizona Republic | azcentral.com | La Voz!

A deeper dive into a few new agave spirits behind the bar. Enjoy!

We went to Nuevo León last week! Here’s why… Behind every heritage agave spirit at BARCOA, there’s a story. And those stories touch on people and places just as much as production and price. When you ask your bartender who made the spirit you’re curious about, you just might hear something like this: It’s 2016 in Monterrey, Nuevo León, Mexico. Architect Luis Loya noticed two things - he was getting frustrated with the design biz, and his hobby of sharing small batch mezcal with friends was becoming a passion. So, he traded his drafting compass for his spiritual compass, heading into remote towns & villages searching for maestros producing mezcal, bacanora, sotol, & uncertified agave spirits. His brand is called LAMATA, and it’s dedicated to sharing liquid culture and gusto historico. Enter Jorge Torres, a maestro de mezcal, tortilla maker, and apple cider producer for his town of Laguna de Sanchez. Torres only works with silvestre (wild) agave, so the batches that come out of his modest, hand-built rancho de viño are small and ephemeral. Unfortunately, a fire in March 2021 burned a huge swath of the Sierra de Santiago, an area where Torres sources agave. Now, he must travel farther to find unscathed, mature plants. Not to mention that much of the area is now being developed by wealthy cabin rental companies, eating up area once occupied by wild agaves. We went to meet Torres, explore his town, and sip on copious amounts of mezcals in Loya’s “cava.” All of this is a stark reminder why BARCOA was created - to keep these stories alive. We don’t have any Torres behind the bar right now, but we will in a minute. You’ll find it’s as good as it is scarce. However, we have a number of Loya’s other LAMATA producers, with more coming. And those mezcals’ arrival, like this trip itself, are made possible by Compa Spirits . Here locally, this small, independent distributor makes sure you have meaningful liquid in your glass. Wherever you’re drinking, ask your bartender what they have from Compa. Order it, value it, raise a glass. Compa’s Abel Arriaga works tirelessly to keep these stories alive right here in AZ.

A pair of cocktails on special this week as we celebrate Arizona Cocktail Week and lead up to our big Latin Brunch with Licor 43 this Sunday from 11-3 ... The classic Carajillo upstairs in the Cantina, and our Espiritu de Café in the basement are both 2 bucks off. Both are made with Licor 43 and espresso, however the espresso martini also features reposado tequila, bitter orange and coconut liqueurs, and a dairy-free cream. Swing thru this week and try 'em!

SO honored to be mentioned among such great company by Wine Enthusiast! https://lnkd.in/gBwqVSyH

Hey! Wanna spend a day drinking mezcal on Saturday? Of course you do! Check out the Downtown Phoenix Mezcal Crawl that kicks off at BARCOA at 4pm! Tickets: https://lnkd.in/g7sj68XD Your $20 Ticket Includes: -$5 Specialty Mezcal Cocktails: Indulge in the flavors of Mexico with exclusive $5 specialty mezcal cocktails at each participating bar. (Specially discounted just for you!) BARS: BARCOA, Pedal Haus Brewery, Luckys Indoor Outdoor, & Baby Boy at The Pemberton. -Four World-Class Mezcal Educational Vendor Samplings: Fuel your mezcal curiosity with tasting stations hosted by four world-class mezcal companies: Carreño, 100 Mares, Madre, and Firme. 21 event. Tickets are non-refundable. Crawl is rain or shine. Parking is available at Barcoa however, we highly recommend Uber, Lyft, Waymo or a designated driver.

Next Thursday... drinks, comedy, tacos. Sounds like a perfect night out!

A pair of seasonal cocktails rolls out tomorrow, winter eve, in the basement bar. One pairs Tierra Noble Cristalino tequila with guava, lemon, cinnamon, and masa milk, while the other is a cinnamon tequila sour made with Tapatio Añejo tequila and almond liqueur. $14 each in the basement bar. See you this week!

This Saturday - XICO's Dia de Los Muertos Pachanga! Live music, taco truck tastes, cocktails, art, & more. Get tickets here: https://lnkd.in/gYXEzexJ