LEGENDARIO DOMINGO MEZCAL 4PK GIFT SET 200ML ESPADIN, DURANGO, GUERRERO, MICHOACAN

ESPADÍN JOVEN (Oaxaca) 48% ABV Region: San Luis del Río, Oaxaca Maestro Mezcalero: Familia Velasco Agave: Cultivated Maguey Espadín (Agave Angustifolia) matured at 8 to 9 years, grown at 900 meters above sea level Cooking: Rustic, underground conical ovens that are ignited with Tepehuaje (Lead Tree) and sabino wood, both woods endemic to this region. Not a single tree is cut down, as all wood is gathered from fallen, dead trees. Crushing: Tahona mill, Chilean stone pulled by horse Fermentation: Open pine wooden vats, indigenous yeast, fresh spring water for ~10 days Distillation: Double distillation in copper pot still Tasting Notes: Fresh and citrus flavors with a hint of minerality, followed by a mild taste of smokiness and ripe Oaxacan fruits ...................................... ENSAMBLE (Michoacán) 47% ABV Region: Pie de la Mesa, Charo, Michoacán Maestro Mezcalero: Familia Perez Agave Varietals: 30% Alto, 70% Manso de Sahuayo Harvest: Alto, 15 years to mature; Manso 10-15 years to mature Cooking: Rustic, underground conical ovens, 3-4 days that are ignited with pine and covered with river stone Crushing: Mechanical Wheel (traditional in region) Fermentation: Open pine wood vats, indigenous yeast, fresh spring water for ~14 days Distillation: Double distillation in a 300 liter “filipino style” alembic still made of copper and wood Tasting Notes: Toasted coconut, hazelnuts and toasted peanuts, almonds and pine, green apples and ripe pineapple. Subtly smoked and elegant .................................... CUPREATA (Guerrero) 47% ABV Region: Mazatlán, Guerrero Maestro Mezcalero: Familia Obregón Agave: Cupreata (also known as Papalote) Harvest: 8-10 years Cooking: Rustic, underground conical ovens, 3-4 days that are ignited with Encino (oak), guamuchil, tepehuaje, and covered with river stone Crushing: Mechanical Wheel (traditional in region) Fermentation: Open pine wood vats, indigenous yeast, fresh spring water for ~7 days Distillation: Double-distilled in Arabic Alembic copper still, 500 liters Resting Period: Typically 30-45 days prior to bottling ........................................ 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