Cenizo Colonial Temoaya

Cenizo Colonial Temoaya

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"Enrique de la Cruz produces this exceptional mezcal in San Miguel Temoaya, where they roast in an underground wood-fired earthen oven, ferment with only wild yeast in wooden “coffins” recessed into the ground with agave bagazo added, crush by hand using machetes, and distill with bagazo in the traditional alembique viejo of Durango. This is a “Filipino”-style still similar to the clay pot stills of Oaxaca – except that holding the liquid is a copper base vessel recessed into the mud-brick hearth over a fire, and the upper montera is an upside down cone made of wooden staves held together by metal rings (like a conical wooden barrel open at the large bottom end and closed with a barrel end at the top), with the liquid mezcal flowing out through a hollow log (called a “reed” by some) into a condenser tank with a copper coil. The wooden cone is a evolutionary replacement for the even older stills made, fascinatingly, from a hollowed-out tree trunk!!! Fruity, candy-like with notes of earthiness, chile pepper , oregano and epazote, and the lightest hints of smoke on the finish." - Lorenz Agave Spirits

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[VOLUME]750 ml
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