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Mezcal Legendario Domingo - Michoacan Ensamble - Alto y Cenizo 750ml
Toasted coconut, hazelnuts and toasted peanuts, almonds and pine, green apples and ripe pineapple. Subtly smoked and elegant.
- Region: Pie de La Mesa, Michoacán
- Maestro Mezcalero: Familia Pérez
- Agave: Semi-cultivated maguey Cenizo (Agave Americana Sahuayensis) and wild maguey Alto (Agave Inaequidens) matured 12 to 14 years, grown at 1,700 meters above sea level
- Cooking: Underground in conical oven using pine wood
- Crushing: Mechanical mill
- Fermentation: Natural fermentation in open pine wooden vats, indigenous yeast. Process lasts 8 to 10 days, during which fresh spring water is added to the crushed agave
- Distillation: Double distillation in a 300 liter “filipino style” alembic still made of copper and wood
Toasted coconut, hazelnuts and toasted peanuts, almonds and pine, green apples and ripe pineapple. Subtly smoked and elegant.
- Region: Pie de La Mesa, Michoacán
- Maestro Mezcalero: Familia Pérez
- Agave: Semi-cultivated maguey Cenizo (Agave Americana Sahuayensis) and wild maguey Alto (Agave Inaequidens) matured 12 to 14 years, grown at 1,700 meters above sea level
- Cooking: Underground in conical oven using pine wood
- Crushing: Mechanical mill
- Fermentation: Natural fermentation in open pine wooden vats, indigenous yeast. Process lasts 8 to 10 days, during which fresh spring water is added to the crushed agave
- Distillation: Double distillation in a 300 liter “filipino style” alembic still made of copper and wood
$29.40
Original: $83.99
-65%Mezcal Legendario Domingo - Michoacan Ensamble - Alto y Cenizo 750ml—
$83.99
$29.40Description
Toasted coconut, hazelnuts and toasted peanuts, almonds and pine, green apples and ripe pineapple. Subtly smoked and elegant.
- Region: Pie de La Mesa, Michoacán
- Maestro Mezcalero: Familia Pérez
- Agave: Semi-cultivated maguey Cenizo (Agave Americana Sahuayensis) and wild maguey Alto (Agave Inaequidens) matured 12 to 14 years, grown at 1,700 meters above sea level
- Cooking: Underground in conical oven using pine wood
- Crushing: Mechanical mill
- Fermentation: Natural fermentation in open pine wooden vats, indigenous yeast. Process lasts 8 to 10 days, during which fresh spring water is added to the crushed agave
- Distillation: Double distillation in a 300 liter “filipino style” alembic still made of copper and wood
