Mezcal Cenizo

• Produced by Maestro Mezcalero Edgar Gonzalez Ramirez in San Cristobal Lachirioag
• 100% Cenizo (Agave durangensis)
• Grown in Durango, then trucked 1500 miles south to Oaxaca by Edgar himself
• Cooked in a conical oven of earth & adobe; milled using traditional tahona and fermented in open-air wooden vats (“tinas”)
• Distilled twice using copper pot stills
• Tropical fruit, lemon zest & lemon merengue, moss & wet slate
• 49.95% ABV (Alcohol may vary batch to batch)

Tasting Notes

Edgar and Elisandro, the cousins behind Mezcal Tosba, drove 1500 miles from Nombre de Dios, Durango to their palenque in San Cristobal Lachirioag, Oaxaca with a truck full of Cenizo (Agave durangensis). An experiment in uniting two distinct Mexican terroirs, the agave was grown in the rugged terrain of Durango then fermented and distilled using the wild yeasts and local spring water of the Oaxaca’s Sierra Norte to create this one-of-a-kind mezcal.

A product of both tradition and innovation, this is an agave spirit that breaks boundaries and reimagines what the terms of “mezcal” can be while remaining under the protected Denomination of Origin. Under CRM regulations, the once-common term “Cenizo” can now only apply to Agave durangensis, endemic to the northern state of Durango, making Oaxacan Cenizo a thing of the past – until now. It’s widely held that imposed restrictions can lead to the greatest creativity, and this is an example in practice. One of the year’s most exciting mezcales!