Save your page as a PDF using your built-in browser’s “Print” option. Just click the “Preview & Print” button and change the “Destination” from your local printer to any of your installed PDF applications. Please note: these steps vary slightly by browser.
IZO Mezcal Joven 47% is locally-crafted from start to finish. Its earthy, subtly smoky flavor and clean finish complement rich, hearty pasta dishes, pair perfectly with a zesty ceviche and can be enjoyed by the sip with an orange slice garnish.
Founded by Gaston Martinez, a native of Durango, Mexico, who started IZO to introduce the culture, tradition, and heritage of Durango to the world. Mezcal has been produced in Durango for 450 years, and IZO continues this legacy through crafting mezcal according to centuries of tradition. Made sustainably from slow-roasted, wild agave hearts harvested on local ranches at altitudes of up to 8,500 feet, every sip speaks to generations of Mezcaleros bringing people together around shared values of community, celebration, and savoring the reward of a job well done. IZO is named after the agave variety Cenizo which comes from the species Durangensis, the agave of Durango, Mexico. Cenizo produces mezcals with natural sweetness and creaminess and is not typically found in Oaxaca. Every aspect of IZO pays respect to its point of origin, from the use of fallen oak and lava rock used in the baking stage, which are both found in the region, to the locally-sourced handmade Onyx featured atop the bottle, to the elegant, minimalist bottle design. The pure, sophisticated taste of IZO Mezcal tells the story of centuries’ old Mexican tradition and of one man’s vision to share it with the world. As seen in Forbes, delish, San Diego Business Journal, drinkhacker, Market Watch, and Liquor.com’s “14 New Mezcal Bottles to Try Right Now” Follow IZO on Instagram at @IzoSpirits
Sustainable, Natural, Organic
Provide your own information here.
Hand-harvested wild Cenizo agave hearts are slow-roasted with smoldering oak in lava-lined fire pits. Covered with a tarp and dirt, the hearts are left to bake for several days before being extracted and fine-ground to separate the juice from fibrous material. This juice ferments for several days before two rounds of distillation - the first producing a product known as “aguavino;” the second, Mezcal. Filtered twice to remove impurities.