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    Cenizo Colonial Mezcal, San Maguel de Temoaya


    Cenizo Colonial Mezcal, San Maguel de Temoaya

    “Cenizo Colonial Temoaya is made with maguey Cenizo (agave Duranguensis). Enrique de la Cruz produces this mezcal in San Miguel Temoaya, where they roast in an underground wood-fired earthen oven, ferment with wild yeast in wooden “coffins” recessed into the ground, mill the agave by hand using machetes, and distill in the traditional alembique viejo of Durango. This is a “Filipino”-style still similar to the clay pot stills of Oaxaca – except that holding the liquid is a copper base vessel recessed into the mud-brick hearth over a fire, and the upper montera is an upside down cone made of wooden staves held together by metal rings (like a conical wooden barrel open at the large bottom end and closed with a barrel end at the top), with the liquid mezcal flowing out through a hollow log into a condenser tank with a copper coil.” - Mezcal Reviews




    Producer Lágrimas de Dolores


    Thank you for your order! We will email you when it is ready for pick up.

    Near North

    Mon–Fri Noon–8 / Sat 11–7
    Closed on Sunday

    1167 N Howe Street
    Chicago, IL 60610

    Sounds good!