Artisanal Process
Burrito Fiestero Mezcal Artesanal is made from wild agaves endemic to the state of Durango. This agaves used for this range (Cenizo & Verde) take between 10-14 years to mature.
Once naked from its spikes by an axe, it is carried and transported down the mountain by donkeys to the vinata to begin with the elaboration process. It is here where the Maestro Mezcalero uses traditional techniques to bring out the best flavors and aromas from our agaves.
1. JIMA HARVEST
The piñas are cut...
2. COOKING
Cooked underground for 72hrs in our volcanic rock pit oven
3. MILL
The cooked agave is shredded into small pieces of agave fiber with the use or an electric solar powered mill.
4. FERMENTATION
Fermented with mountain spring water and natural airborne yeast in open-air 600 wooden lt vats for 5-8 days.
5. DISTILLATION
Double distilled copper pot stills. Heat source made of bagasse (spent agave fivers used instead of wood).
6. FILTRATION AND BOTTLING
All the impurities are removed making sure every drop of our mezcal is crystal clear then bottled and labeled one by one manually for the final artisanal touch.
Burrito Fiestero Cenizo
Artisanal CenizoBurrito Fiestero Cenizo is a well rounded Mezcal with charred tropical fruit flavor, smooth texture and creamy mouthfeel. A beautifully balanced Cenizo Mezcal with gently smoked finish. Perfect for sipping neat or mixed in your favorite cocktail.
TASTING NOTES
| Appereance / | Clear and water-white tone. |
| Nose | Pronounced fruity-citrus, earthy and sweet aromas |
| Taste | Full body with intense fruity hints and sot finish, well balanced adn slightly buffered notes |
| AGAVE / | CENIZO DURANGENSIS |
| AGAVE GROWING PERIOD / |
12 YEARS |
| ABV / | 42% |
| REGION / | DURANGO MÉXICO |
| MAESTRO MEZCALERO / | JUAN CONDE |
| FERMENTATION/ | OPEN AIR, NATURAL YEAST |
| COOKING / | CONICAL VOLCANIC ROCKS OVEN |
| DISTILLATION / | X2 (COOPER STILLS) |
| MILL / | SOLAR |
Burrito Fiestero Ensamble
Artisanal EnsambleBurrito Fiestero Ensambl e showcases two of Durango’s most prominent agaves. The Agave Cenizo and Agave Verde are harmoniously co-cooked, then crushed, fermented and distilled to bring together a mouth watering balance between sweet charred fruits and spicy vegetal notes. A Gentle smoke and intense mineral profile coats the mouth making it a perfect sipper or an amazing mixer when looking fo spicy intense flavors.
TASTING NOTES
| Appereance / | Cristalline and shiny |
| Aroma | Cooked agave, fruity sweetness, floral & citric notes, pepper hints |
| Flavour Profile | Well rounded sweet fruit with jalapeño, along a smooth and soft smoky aftertaste |
| AGAVE / | CENIZO “DURANGENSIS (WILD AGAVE)
VERDE “SALMIANACRASSISPINA” (WILD AGAVE) |
| AGAVE GROWING PERIOD / |
12 YEARS |
| ABV / | 46% |
| REGION / | DURANGO MÉXICO |
| MAESTRO MEZCALERO / | JUAN CONDE |
| FERMENTATION/ | OPEN AIR, NATURAL YEAST |
| COOKING / | CONICAL VOLCANIC ROCKS OVEN |
| DISTILLATION / | X2 (COOPER STILLS) |
| MILL / | SOLAR |