Burrito Fiestero Cenizo Mezcal

Maestro Mezcalero Juan Manuel Conde and his team use traditional techniques to bring out the best flavours and aromas from our agaves. Using wild agave Durangensis, commonly known as Cenizo, which has been allowed to mature 12-14 years before being harvested, cooked in a volcanic rock pit for 72 hours, hand milled and left to ferment in open wooden vats and then double distilled.

Subtly smokey this mezcal is full bodies with notes of fresh fruit and sweet citrus. Perfect for drinking over ice or to pack a punch in your cocktails.

At Burrito for each bottle produced they replant 1 agave. Their distillery has been purpose-built to be fully sustainable, using solar power, rebuilt with spent agave fibres and local earth to make our mud bricks. The bottles are made from recycled glass,  labels are made from recycled agave fibres.