Origen Raiz Cenizo WineCollection he crushed the cooked agave

he crushed the cooked agave into a fermentable mash by using wooden mallets

AGING: 16+ months in new American oak

and light smoke

Diega is strong on citrus notes from the lime while the herbs infusion achieve a sensation of freshness due to the presence of the aromatic properties of the juniper berries

Grind: Shredder

Origen Raiz Cenizo WineCollection he crushed the cooked agaveThis mezcal is produced in the Malpas region, at the El Ojo ranch in Poanas, Durango, under the expert guidance of Maestro Mezcaleros Don Valentn Corts y Don Job Rodrguez. The agave is cooked in a traditional underground oven fueled by hizache and encino woods, imparting subtle smoky and earthy notes. After roasting, the agave is crushed using a tahona, then fermented in pine vats with wild yeasts, allowing the local microflora to shape its character.