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

Aromas: 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.

 

DISCOVER MORE MEZCALS

ESPADÍN

VERDE

CENIZO

ANCHO

TOBALÁ

AZUL