Durango is the most north-eastern state in the Mezcal DO area, and is known for its wild but abundant Agave Durangensis, known locally as Cenizo ("ash", because of the color). Maestro Mezcalero Uriel Simental follows the traditional method of production, using a horno de tierra, tahona, natural fermentation, and small scale distillation in copper pot stills. 46% ABVNOSEPepper-sprinkled strawberries, candied lime peel, bike-tire inner tubes, freshly rubbed mint and soy sauce. An alarming combination that works surprisingly well.PALATEFresh and clean minty flavors kick things off, with chocolate notes following shortly after. Underneath everything is a layer of savory umami: reduced soy sauce, buttered toast and grilled meat. Greener notes build on top: leafy and fresh. Sweet fruit builds, with sweet cooked agave joined by sharp granny smith apples.FINISHThe mint fades to reveal strong mineral notes and a touch of sugary sweetness. Fruit and pepper remain.COMMENTA riot of flavor which all comes together to create a well-rounded and complex spirit. One for the adventurous.
