Cutwater Mezcal Reposado

Cutwater Mezcal Reposado is the rested version of Cutwater's wild cenizo mezcal from Durango, made from Maguey Cenizo (Agave durangensis) harvested in the high, harsh terrain of the Mezquital municipality. Cutwater's mezcal was developed by co-founder and master distiller Yuseff Cherney with Gaston Martinez, whose distillery in Durango makes it with his master mezcalero; the partnership began after Martinez turned up unannounced at Cutwater's tasting room. The base spirit is made the traditional way: wild cenizo, harvested after 10 to 15 years in the ground, is roasted for three to five days in volcanic rock-lined pit ovens fired with oak and mesquite, fermented in the open with wild yeasts and the agave fibers, then distilled twice in stainless and copper stills. For the reposado, that mezcal rests in oak before bottling, which Cutwater says adds structure and complexity while keeping the earthy, smoky agave character at the center. The brand's sustainability program travels with every bottle: for each wild cenizo harvested, five hijuelos are replanted, and a nursery raises new agave from seed. A reposado for mezcal drinkers who want a little barrel roundness without losing the agave.

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