One of the best values right now and a great example of the potential from this up and coming mezcal region. Cenizo is the local name for the Agave Durangesis, named for the state where this Agave grows abundantly. The name Cenizo, meaning ashy, comes from the disctintive gray color of the pencas. While many other regions used the term to describe local plants, it is only this varietal that can legally be called Cenizo today. The slow growing broad curved leaves of the Cenizo are as distinctive as its flavor and pinas can way many hundreds of kilos when mature. Filled with freshness and spice, the classic parmesan rind aromatic of Durango Mezcal is on full display, but it's not overpoweringly funky. The savory salty quality pairs nicely with deep green pepper and complex citrus fruit components of this gorgeous product. Medium bodied and very clean finish. The plants are wild harvested between 8-14 years of age and roasted in conical earthern pits over mesquite, encino, pine and huizache. Hand-chopped with hacha before natural fermentation in 350L wooden lined concrete tinas. Double distilled on a copper pot still wine a pine neck similar to what is used in Michaocan. It's bottled at an approachable 44.9%. Very close in quality to many ancestral mezcals being sold for many times this price. Also, the byproducts from the process to produce adobe bricks which are donated to the local village. Double Gold Medal Winner at the 2020 San Franscisco World Sprits Competition.