It shows apples, cherry and hints of smoke and minerals.
Mezcales de Leyenda was founded by Jaun Jesus Lozoya and Cesar Gonzalez Hermosillo, holding long standing relationships with artisanal mescal producers from different regions in Mexico.
In 2009 Pedro Ochoa and New York based chef Danny Mena joined Mezcales de Leyenda to educate the public on mezcal as a category.
Each silver, unblended mezcal was chosen based on typicity and quality and is distilled in small batches by local families. The agave was roasted in stone pits covered with lava rocks, after which it fermented for about four days in wood vats. It was then distilled in copper pot stills. All the wild agave used to produce Mezcales de Leyenda is grown in a sustainable method and certified organic by the USDA and CCOF (California Certified Organic Farmers).
|(80º) Produced by Alejandro Gamiz, this mezcal was made from wild Cenzio (Duranguensis) agave grown on rich volcanic soils.