Mezcal de Leyendas Maguey Cenizo 750ml

Description

Maestro ‘Ventura’ Jos Ventura Gallegos, a second-generation mezcalero, holds approximately 20 years of experience in artisanal mezcal production. Though he produces a remarkable mezcal with ‘Gasparilla,’ he prefers the ‘cenizo’ for its unique qualities.

The Maguey ‘Cenizo’ is an artisanal mezcal blanco made from 100% Agave durangensis, boasting an alcohol volume of 47.2%. This mezcal, available in 750mL bottles, is a product of limited production, ensuring each bottle is a testament to meticulous craftsmanship.

Tasting Notes

• This mezcal delivers an intriguing aroma of leather, wet clay, and grassy fields upon uncorking.
• The tasting experience offers intriguing buttered popcorn, coriander, and stone fruit notes.

This mezcal is created in Nombre de Dios, Durango, located in the semi-desert ‘Altiplano duranguense’ of northwest Mexico. Positioned at 1731 meters above sea level, this region has a maximum temperature of 37.5C, an average of 16.3C, and a minimum of -2.4C. It receives about 450mm of annual precipitation.

The facility where mezcal or sotol is produced is commonly called a ‘Vinata’ in northern Mexico. The term ‘Vinata’ comes from ‘vino mezcal’ meaning ‘mezcal wine’. Despite the location’s challenging conditions, the ‘Vinata’ managed by Maestro ‘Ventura’ maintains a yearly production of approximately 12,000 liters, ensuring the quality and exclusivity of each bottle.

The production process for the Maguey ‘Cenizo’ mezcal involves intricate steps. It begins with cooking the agave in a roasting pit and then milling it using a mechanical grinder. The milled agave undergoes fermentation in ground-level wood vats before being distilled in a mixed copper and wood alembic.

The Maguey ‘Cenizo’ is made from Agave duranguense, the most widely used agave for mezcal production in Durango. These plants, primarily harvested from wild populations, are resistant to frost temperatures during winter. The Agave duranguensis yields about 1 liter of mezcal for every 20 kilograms, reaching maturity in 10 to 12 years.