Mezcal De Leyendas

Durango Cenizo

  • 92 Proof
  • Locale: Nombre de Dios, Durango, 5600 ft. elevation
  • Varietal: Cenizo, 10-12 years to mature
  • Mezcalero: José Ventura Gallegos; 2nd Generation

Cenizo is an agave that grows wild in and is endemic to Durango. This mezcal is cooked in an agave roasting pit, processed with a mechanical grinder, fermented in subterranean wooden vats, and distilled in a copper-lined wooden still. 20 kilos of this agave yields 1 Liter of mezcal.

On the nose, this mezcal smells of wet clay and grass – palate is full of buttered popcorn and stone fruit.

$99 /per bottle
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Guerrero Ancho

  • 93.8 Proof
  • Locale: Mazatlan, Guerrero, 3,780 ft. elevation
  • Varietal: Ancho or Papalote, 7-15 years to mature
  • Mezcalero: Oscar ‘Chicharo Obregón; 4th Generation

Ancho is endemic to the Balsas River Basin region, so it is widely used by mezcaleros in Guerrero and Michoacan. It grows wild but also domesticates easily. This mezcal is cooked in an agave roasting pit, processed with a mechanical grinder, fermented in oak vats, and double-distilled in a direct fire copper alembic still. This mezcal is reminiscent of melons, cucumbers, and tropical fruit – typical of unstressed, lower elevation mezcals.

$93 /per bottle
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Oaxaca Cuishe

  • 92 Proof
  • Locale: San Jeronimo, Oaxaca, 5,500 ft. elevation
  • Varietal: Cuishe, 14-18 years to mature
  • Mezcalero: Don Catarino Hernandez, 50 years of artisanal production experience

Cuishe is a member of the Karwinskii family, all of which grow tall and thin compared to their shorter, wider cousins. For this reason they are commonly used to form natural fencing. These mezcals are more rare to come across due to their longer maturation cycle and their unwillingness to domesticate. This mezcal is cooked in an agave roasting pit, processed with a mallet in a hollowed log, fermented in Mexican Cypress vats, and double-distilled in a copper alembic. Tasting notes skew smoky and spicy.

$115 /per bottle
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Vinata Solar

  • 90 Proof
  • Locale: Nombre de Dios, Durango, 5600 ft. elevation
  • Varietal: Cenizo, 10-12 years to mature
  • Mezcalero: Maestro Gerardo Ruelas; 2nd Generation

At this point we are familiar with Durango as a locale, and Cenizo as an agave varietal. This mezcal is unique in that it is made 100% by the use of solar energy. It is cooked in a steam-heated steel oven, processed by a mechanical grinder, vat fermented, and double-distilled in a still that was retrofitted onto a tractor – all solar powered.

MDL makes all of their engineering for this project open source in case other aspiring mezcaleros wish to institute solar power into their production processes. this limited mezcal delivers fresh herbal aromas on the nose and a clean, long-lasting candied finish on the full-bodied palate.

$96 /per bottle
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