Nose: fruity and smoky, with grilled cantaloupe, mango, raspberry, as well as white pepper. Palate: The flavor has similar fruit notes, with cantaloupe and raspberry most present, as well as white…
The mother-and-son operated Cruz de Fuego Mezcal takes tradition seriously, producing the spirit using artisanal methods. This expression uses agaves aged 7 to 10 years and features an exquisitely…
Nose: Vanilla. Citrus. Medium smoke. Palate: candy and marshmallow. Smoke builds in the middle and barrels its way through the finish and beyond. Mineral bitterness rivals the smoke in the aftertaste.
Cruz de Fuego is produced employing only traditional methods; there are no automated processes used in production. Agave is cooked in conical earthen ovens, then milled using a stone tahona and…
Made in Santiago Matatlán, the heart of mezcal production in Oaxaca, by Margarita Blas and her son Carlos Mendez. Physically imposing and rare to find in cultivation around Oaxaca, Cirial is one of…
Mezcal produced in Santiago Matatln, Oaxaca Maestra Mezcalera Margarita Blas & Carlos Mendez Blas Distilled from 100% Cirial (Agave karwinskii) Cooked in conical earthen ovens Milled using a stone…
A stellar example of all the qualities that make Madrecuishe so beloved among Agave karwinskii subvarietals. Bright green herbal notes on the nose set the stage for powerful fiber and vegetation cut…
History,. Cruz de Fuego Madrecuishe is made with wild maguey Madrecuishe. This mezcal is traditionally produced using an underground stone horno, tahona, and copper stills. Tasting Notes:. Nose:…
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