Legendario Domingo Mezcal 4pk Gift Set 200ml Espadin, Durango, Guerrero, Michoacan
| Description: | Espadn Joven (Oaxaca) 48% Abv Region: San Luis del Ro, Oaxaca Maestro Mezcalero: Familia Velasco Agave: Cultivated Maguey Espadn (Agave Angustifolia) matured at 8 to 9 years, grown at 900 meters above sea level Cooking: Rustic, underground conical ovens that are ignited with Tepehuaje (Lead Tree) and sabino wood, both woods endemic to this region. Not a single tree is cut down, as all wood is gathered from fallen, dead trees. Crushing: Tahona mill, Chilean stone pulled by horse Fermentation: Open pine wooden vats, indigenous yeast, fresh spring water for ~10 days Distillation: Double distillation in copper pot still Tasting Notes: Fresh and citrus flavors with a hint of minerality, followed by a mild taste of smokiness and ripe Oaxacan fruits. Ensamble (Michoacn) 47% Abv Region: Pie de la Mesa, Charo, Michoacn Maestro Mezcalero: Familia Perez Agave Varietals: 30% Alto, 70% Manso de Sahuayo Harvest: Alto, 15 years to mature; Manso 10-15 years to mature Cooking: Rustic, underground conical ovens, 3-4 days that are ignited with pine and covered with river stone Crushing: Mechanical Wheel (traditional in region) Fermentation: Open pine wood vats, indigenous yeast, fresh spring water for ~14 days Distillation: Double distillation in a 300 liter filipino style alembic still made of copper and wood Tasting Notes: Toasted coconut, hazelnuts and toasted peanuts, almonds and pine, green apples and ripe pineapple. Subtly smoked and elegant. Cupreata (Guerrero) 47% Abv Region: Mazatln, Guerrero Maestro Mezcalero: Familia Obregn Agave: Cupreata (also known as Papalote) Harvest: 8-10 years Cooking: Rustic, underground conical ovens, 3-4 days that are ignited with Encino (oak), guamuchil, tepehuaje, and covered with river stone Crushing: Mechanical Wheel (traditional in region) Fermentation: Open pine wood vats, indigenous yeast, fresh spring water for ~7 days Distillation: Double-distilled in Arabic Alembic copper still, 500 liters Resting Period: Typically 30-45 days prior to bottling. Cenizo (Durango) 47% Abv Region: Nombre de Dios, Durango Maestro Mezcalero: Familia Colon Agave: Cenizo (scientific Durangensis) Harvest: 10-12 years Cooking: 4-5 days in underground conical ovens ignited with mesquite, oak, and huisache woods Crushing: Mechanical Wheel (traditional in region) Fermentation: Natural for 6-8 days with indigenous yeast and fresh spring water underground in oquedades hallows made of wood Distillation: Double-distilled in Arabic Alembic copper and stainless steel still, 300 liters Resting Period: Typically 30-45 days prior to bottling |
|---|---|
| Price: | $ 84.99 |
| Price in original currency: | None |
Available from Hi-Time Wine Cellars
| Address: |
250 Ogle Street Costa Mesa, CA 92627 United States |
|---|---|
| Telephone (toll-free): | 800-331-3005 |
| Telephone (regular): | 949-650-8463 |
| Fax: | 949-631-6863 |
First added to 1000 Corks on February 14, 2022.
