DURANGO
MAESTRO
Urial Semental
MAGUEY (AGAVE)
Cenizo (A. Durangensis)
VILLAGE
Nombre de Dios, Durango
OVEN / FUEL
Earthen pit / black oak
MILL
By hand with ax
FERMENT
Wild fermented in wooden, in-ground vats (with bagasso)
DISTILLATION
2x in 400 liter alembic of wood and copper (with bagasso)
NOTES
Aroma – tropical, citrus, mineral
Taste – tamarind, mandarin, smoked pine needle
Texture – rich, fruit glyceryl, medium finish
ABV
Varies by batch
Harvest
The piñas of this wild agave are very big and are cut before loading the donkey to transport back to the distillery.
Cook
Loading Cenizo to their oven in the hills of Durango.
Agave
Agave Durangensis, or Cenizo, are large ashy colored agave that are found throughout central Durango.
Mill
Chopping with an axe before adding water for fermentation.
Ferment
The temperature can vary widely throughout the year in the high desert, which influences fermentation time. Fermenting in the ground mitigates those temperature differences.
Distill
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.
