Cenizo, Malpaís

RANCHO EL OJO
Rancho El Ojo is a pristine ranch in Durango and the birthplace of Origen Raiz. It is owned by the Saravia family, who act as stewards of the land to conserve the balance and rejuvenate the health of the grassland ecosystem. With an abundance of agave, this certified wildlife preserve also presented a wonderful opportunity. Don Valentin Cortés, with his knowledge of traditional mezcal from Oaxaca, joined the Saravia’s to build Viñata El Ojo. The two families now produce Mezcal and Sotol with much love and respect. Dixeebe!

MAESTRO
Don Valentin Cortés

VINATERO
Don Job Rodriguez

MAGUEY (AGAVE)
Cenizo (A. Durangensis), puro capón

VILLAGE
Rancho El Ojo, Malpaís, Durango

OVEN / FUEL
Conical earthen pit / black oak

MILL
Tahona

FERMENT
Wild, in pine vats for 5-14 days (with bagasso)

DISTILLATION
2x in 280 liter alembic of copper (with bagasso)

NOTES
Aroma – Papaya, clay, tomato vine
Taste – Red currants, mango, fresh pasta
Texture – medium bodied, lucious, lingering

ABV
Varies by batch

Harvest

The jimadors use a donkey and a trailer to return the harvested agave to the viñata. The ranching practices used often clear the grass, allowing for easier access to harvest.

Cook

This shape and type of oven is rather typical in Oaxaca. Don Valentín built it as he knows how. The specific shape and size are to his liking, and are unique to this region. The cook takes 4-5 days.

Plant

Cenizo grows everywhere at Rancho El Ojo, and is in harmony with the environment. All agave used are capon, more than half of are natural capon. This means that the cattle, deer or other animals eat the quiote!

Mill

A tahona is used to crash the cooked the agave before fermentation.

Ferment

Fermentation occurs in 1000 liter pine vats brought up from Oaxaca. Depending on the time of year, it takes 5-14 days to complete fermentation which allows for unique flavor profiles between batches.