Cenizo is an agave indigenous to the state of Durango, and is also one of the most fibrous varietals. Ooce it is cut into smaller pieces and coked in an underground oven filled with volcanic rock and oak brush. Tahona milling is not traditional in Durango; the agave is mechanically milled then fermented in open-top pine wood tanks for a week. After fermentation, the mezcal is distilled twice – first in a larger 700L copper and steel still, then a second time in a smaller copper still.
Lágrimas de Dolores Cenizo Colonial Mezcal Joven
Download PDF
Specifications
| Distillery | Lágrimas de Dolores |
|---|---|
| Spirit Style | Mezcal |
| Base Ingredients | 100% wild Cenizo (Agave durangensis) |
| Processing | Cooked for four days in an oven with volcanic rock and oak matorral (brush), and then mechanically milled |
| Fermentation | Fermented on milled solids with natural yeast for 4-7 days in open-top pinewood tanks |
| Still Type | Mixed copper and steel still |
| Still Size | 700L and 350L |
| Distiller | Fabiola Ávila Valenzuela |
| % Alcohol | 41% |
|---|---|
| Format | 750ml |
| Bts/Cs | 6 |
| Item No | LQ3300-NV |
| Country | Mexico |
| Region | Durango |
| Sub-region |
Photos
Story
