Cenizo Colonial Dolores mezcal is made with maguey Cenizo (agave Duranguensis). The Gutierrez family and Fabiola Avila produce this lighter maguey Cenizo mezcal at their own historic Hacienda Dolores, and their agaves come from the hills of their own Rancho La Campana de Santa Elena in Mezquital. They roast the agave using traditional underground ovens, ferment in pine vats using only wild yeast from the air, and distill using copper and stainless steel pot stills similar to those used in Oaxacan mezcal production.
Cenizo Colonial Mezcal is a single village concept from Germán Gutierrez and his family, starting with one from their own historic Hacienda Dolores in Durango City, dating back to the 17th Century, and another from producer Enrique de la Cruz in San Miguel Temoaya. Further products will be added from different villages and towns throughout Durango with a focus on showcasing terroir differences on Agave duranguensis. These producers have been planting about 50,000 new agave Cenizos every year since 2012. Starting around 2021, expect Cenizo Colonial to be sourced from 100% semi-wild agaves.
AROMA: Some smoke on the nose. BBBQ pig with fresh citrus and fruit.
TASTE: Notes of smoked meat and barbecued ripe, fleshy fruit, mesquite, light hints of pepper and dried herbs on the finish.
ENJOY: Sipping mezcal is enjoyed slowly and with friends. Makes premium cocktails.
- Maguey: Cenizo (agave Duranesis)
- State: Durango, Mexico
- Region: La Campana de Santa Elena
- Cooking: Conical earthen pit
- Milling: Shredder
- Still Type: Copper pot
- Classification: Artisanal
- ABV of Mezcal: 41%