Mezcal Duranguense (Durango Artisan Mezcal Ritual)

History & Origin

Durango is one of the Mexican states with the greatest agave biodiversity, with more than 20 native species used to produce artisan mezcal. Durango mezcal is distinguished from Oaxacan mezcal by its more earthy and mineral organoleptic profile, the result of the altitude of the Sierra Madre Occidental where centuries-old wild agaves grow. The most commonly used species are agave durangensis (locally called «verde» or «cenizo»), agave maximiliana and agave rhodacantha. Production is entirely artisanal: the piñas are cooked in underground earth ovens for 3–5 days, crushed with a wooden mallet or tahona millstone, fermented in wooden vats with spring water for 7–10 days and distilled in copper or clay stills. The result is a high-strength mezcal (45–55% abv) with smoky, floral and mineral notes. The tradition of serving mezcal with worm salt - made from sea salt, dried costeño chilli and ground toasted maguey worms - originated in Oaxaca but spread across all mezcal-producing states. In Durango, mezcal is drunk from small clay cups called veladoras and accompanied by orange segments or lime slices. Duranguenses celebrate Día del Mezcal Duranguense every 16 November with tastings and festivals in the producing municipalities of Tamazula, Canelas and San Dimas.