CENIZO (Durango) 47% ABV
Region: Nombre de Dios, Durango
Maestro Mezcalero: Familia Colon
Agave: Cenizo (scientific Durangensis)
Harvest: 10-12 years
Cooking: 4-5 days in underground conical ovens
ignited with mesquite, oak, and huisache woods
Crushing: Mechanical Wheel (traditional in region)
Fermentation: Natural for 6-8 days with indigenous
yeast and fresh spring water underground in
oquedades hallows made of wood
Distillation: Double-distilled in Arabic Alembic
copper and stainless steel still, 300 liters
Resting Period: Typically 30-45 days prior to bottling
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