Maestro ‘Ventura’
José Ventura Gallegos
Second generation of mezcaleros.
~ 20 years of experience in artisanal mezcal production.
Prefers to do mezcal from ‘cenizo’, but also does a remarkable one with ‘masparillo’
Maguey ‘Cenizo’
Artisanal / Mezcal Blanco
100% Agave / A. Durangensis
47.2% Alc.Vol. / 750mL
Limited production
Aroma: Leather, wet clay and grassy fields.
Flavors: Buttered popcorn, coriander and stone fruit.
Nombre de Dios,
DURANGO
Located in the semidesertic ‘Altiplano duranguense’, northwest Mexico.
23.85°N 104.25°W – 1731 meters above sea level
Temp.: NH 25.8° (max. 37.5°), Avg 16.3°, NL 6.7° (min. -2.4°)
Precipitation: 450 mm
‘Vinata’
Common name in the north of Mexico for a facility, where mezcal or sotol is produced. ‘Vinata’, comes from ‘vino mezcal’ (mezcal wine)
Yearly production under ~ 12,000 L.
PRODUCTION PROCESS
COOKING
Agave roasting pit
MILLING
Mechanical grinder
FERMENTATION
Ground level wood vats
DISTILLATION
Mix alembic (Copper + Wood)
Maguey 'Cenizo'
Agave duranguensis
The most widely used agave for mezcal production in Durango, mostly harvested from wild populations, resists frost temperatures during the winter.
Yields ~ 1L of mezcal per 20 kgs of Agave, ~ 10 to 12 years life cycle / maturity.