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Description

Origen Raiz CenizoThis mezcal is produced in the Malpas region, at the El Ojo ranch in Poanas, Durango, under the expert guidance of Maestro Mezcaleros Don Valentn Corts y Don Job Rodrguez. The agave is cooked in a traditional underground oven fueled by hizache and encino woods, imparting subtle smoky and earthy notes. After roasting, the agave is crushed using a tahona, then fermented in pine vats with wild yeasts, allowing the local microflora to shape its character.

and vegetal with notes of roasted agave

evoking the sensation of slicing into a ripe

some floral elements

ABV/PROOF: Varies by batch (typically 45-47% ABV)

and double-distilled in copper pot stills using natural spring water

earthy qualities of Bicuishe (a

with a long

a few miles from the tequila valley just across the state border

Distilled twice using a traditional clay pot Filipino still

Natural volcanic spring water from Mexico’s Navichi Springs is brought in for each production to ensure purity and consistency

Also present: overripe banana

Simply delightful