Notes from Producer

Cenizo - Of the Durangensis family of agaves, this wild agave is typically harvested from the hillsides of Durango and takes nine years to mature. Cenizo thrives in high altitudes up to 8,500ft with cool and dry conditions.

We use an artisanal approach toward production in order to create an unadulterated style of mezcal. In keeping with the 200-year-old tradition, the agave hearts are cooked in earthen pit ovens, later to be crushed and mashed by a stone tahona wheel turned by a horse. Without the addition of artificial yeast, open-air fermentation allows the sugars to ferment utilizing naturally occurring yeast. The mezcal is then purified through a double distillation process.

Nose: Opens with bright aromas of tropical fruits, sweet honey and earthy redwood.

Palate: Driven by big fruit flavors of elderberry, papaya and stone fruit.

Finish: Hints of black pepper and roasted green pepper add spice to the slight smokiness on a smooth and long finish.