Cenizo (A. Durangensis)
Nombre de Dios, Durango
OVEN / FUEL
Earthen pit / black oak
By hand with ax
Wild fermented in wooden, in-ground vats (with bagasso)
2x in 400 liter alembic of wood and copper (with bagasso)
Aroma – tropical, citrus, mineral
Taste – tamarind, mandarin, smoked pine needle
Texture – rich, fruit glyceryl, medium finish
Varies by batch
The piñas of this wild agave are very big and are cut before loading the donkey to transport back to the distillery.
Loading Cenizo to their oven in the hills of Durango.
Agave Durangensis, or Cenizo, are large ashy colored agave that are found throughout central Durango.
Chopping with an axe before adding water for fermentation.
The temperature can vary widely throughout the year in the high desert, which influences fermentation time. Fermenting in the ground mitigates those temperature differences.
The 'Durango Still' is s beautiful convergence of cultures. In it we see Michoacán, with its Filipino influences at the core and European modifications by way of San Luis Potosí.