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Mezcal Legendario Domingo Salmiana
Product image may differ from the actual product.
The Mezcal from this area are traditionally steamed due to lack of timber and dry climate. At the fabrica they use a mix of forged desert vegetation, meguey roots, pencas, mesquite and tumblewoods to cook the agave in a "quarry" style oven. After a Tahona wheel crush the Hernádez family ferments the juice in stone pits using their cultivated 50 year old mother yeast and then they distill it in an original 100 year old Alembic still with 3 internal plates used for cuts. The resulting mezcal has a round texture with notes of bright grapefruit, fresh chili and dried herbs.
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