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From stone oven baked (horno) to crushing by tahona wheel and fermantation in clay vats
TASTE: Initially dry and vegital then gets a little sweeter
Adolfo conducted extensive soil tests and realised that with organic methods
it varies a great deal from the maguey Espadin that you’d find in Oaxaca
TASTE: The sweet and herbacious flavours of cooked agave
Cenizo Colonial Temoaya Mezcal (700ml / 43%) Premium Gift Box From stone oven baked (horno)Cenizo Colonial Temoaya mezcal is made with maguey Cenizo (agave Duranguensis). Enrique de la Cruz produces this mezcal in San Miguel Temoaya, where they roast in an underground wood fired earthen oven, ferment with wild yeast in wooden coffins recessed into the ground, mill the agave by hand using machetes, and distill in the traditional alembique viejo of Durango. This is a Filipino style still similar to the clay pot stills of Oaxaca except that
