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Description

Origen Raiz Pecho de VenadoOrigen Raiz Pecho de Venado is made with maguey Cenizo (a. Durangensis) that is distilled with deer meat and seasonal fruits. The tradition of Pechuga mezcal is rich in Oaxaca and this is an illustration of that tradition brought to Durango by Maestro Mezcalero Valentn Corts. Aromas include citrus (orange, lime), fruit (berries, apple, peach), smoke, and sometimes hints of venison, wax, and nuts. Flavors often feature smoke, fruit, savory notes

Cimarron Blanco offers bright aromas of citrus

First Distillation: Eight Hours

Derrumbes Oaxaca is a classic espadín mezcal

with lingering citrus and spice

Uruapan Charanda is made from high-altitude sugarcane grown at 4

hints of mature fruit compote and dark chocolate

Agua del Sol was created by Felix Hernández Monterrosa and Adriana Correa

ABV/PROOF: 42% ABV

The agave is cooked in a traditional underground oven with mesquite and oak

underscored by nuances of moist earth

Sonora using Lechuguilla (Agave bovicornuta)

with subtle hints of fresh herbs and smoke