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.