Description
Cenizo is an agave indigenous to the state of Durango, and is also one of the most fibrous varietals. Ooce it is cut into smaller pieces and coked in an underground oven filled with volcanic rock and oak brush. Tahona milling is not traditional in Durango; the agave is mechanically milled then fermented in open-top pine wood tanks for a week. After fermentation, the mezcal is distilled twice – first in a larger 700L copper and steel still, then a second time in a smaller copper still.
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