Selección Barbieri

Selección Barbieri is a series of releases that expresses the creativity, heart, and ongoing pursuit of discovery by Maestro Destilador Jonathan Barbieri. As a painter eventually turned distiller, his inspiring path will continue to produce art in the form of whiskies with varying mashbills and diverse flavor profiles. These will be very small batches and single barrels, coming available whenever the maker and the whiskey agree that the time is right.

Handcrafted off-grid at SolCraft Distillery in Oaxaca, Mexico
Very slowly distilled on small, copper pot alembics
Non chill-filtered

View Releases

SC24SB02
Released Fall 2024, 50% ABV, 245 bottles. 61.1% Native corn, 18.8% wheat, 14.1% rye, 6% malted barley.

SC25SB03
Released Spring 2025, 48% ABV, 520 bottles. 62.4% Native corn, 15.8% wheat, 15.8% rye, 6% malted barley.

MAESTRO DESTILADOR – Jonathan Barbieri

MASHBILL – A unique selection of native corn, wheat, rye and/or malted barley

MAÍZ NATIVO – Bolita, Chalqueño, Olotillo, Tepecintle

DISTILLERY – Aged at SolCraft, San Agustín Etla, Oaxaca. Elevation 5,446 feet.

CRUSH – Austrian stone mill, finely ground

WATER SOURCE – Rainwater for mashing, fermenting, and proofing

MASHING – Solar powered 700L stainless steel tuns

COLD FERMENTATION – 5-6 days in 500L stainless steel vats, low pH sour mash and proprietary yeast

DISTILLATION – Solar powered copper alembics: first pass 600L / second pass 350L

AGE – Minimum 2 years, varies by batch

BARRELS – 200L American oak, deep charr No. 4

ABV – Varies by batch

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Production Process

Mashbill

Jonathan will use varying amounts of maíz (corn), centeno (rye), and/or trigo (wheat) to make his Selección Barbieri. Malted barley will also always be present for the enzymes necessary to convert starches to sugars. Each of these small batches will be unique!

Mill

This Austrian stone mill is often used to make flour for bread making. It is operated by an electric motor that is powered by solar energy. The grains are finely ground before mashing.

Mash

The stainless steel tuns have a 900L capacity and are filled to 700L. A mixture of finely ground grains is combined with rainwater before boiling for 40 minutes.

Fermentation

Fermentation occurs in 500L stainless steel and takes 5-6 days at 18 degrees celsius. Proprietary yeast and backset are used, with a pH starting at 4 and dropping to 3.3.

Distillation

Distillation occurs twice. First in one of two 600L copper alembics, and then in a 350L copper alembic. Distillation is powered by 100% solar power!

Aging

Maíz Nation Whiskey is aged at the SolCraft Distillery in the mountains of Oaxaca where they experience warm days and cool nights. The barrels are made with high quality white American oak and are charred to No.4. The amount of time spent in barrel varies by batch.