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Dangerous Don has an intense, smooth coffee flavor. Caramel on the pallet and rich dark chocolate notes on the nose, and finally a subtle, sweet and smoky finish.
The word mezcal means ‘oven cooked agave’ which relates to the cooking process of the plants. The agaves are stripped back to the heart or ‘pina’ and then baked in man-made, outdoor and underground ovens. The cooked agave is then mashed and put into wooden fermentation barrels. Once the natural, air born yeasts have been to work the fermented agave goes into copper stills and is distilled over a wood fire. Dangerous Don mezcal is distilled twice, then steeped in coffee before re-distilling it for the third time.
The NaomQuie Coffee used in the recipe is grown using natural methods in San Gabriel Mixtepec, on the Oaxacan coast, by the Mendoza Ramirez family. The family are the Aunt and Uncle of Mario Mendoza who works closely with Celso Martinez (the producer) and helps manage the Dangerous Don project from Mexico. The Ramirez family do everything by hand and they say that the reason their coffee tastes so good is because of the love they put into their work.
Dangerous Don works with Maestro Don Celso Martinez and his family who live in Santiago Matatlan, Oaxaca. Celso is a 3rd generation mezcalero and is the real artist and craftsman behind Dangerous Don, it is his skill, knowledge and passion that makes Dangerous Don so special.
|Brand||Dangerous Don Mezcal|
|Tequila / Mezcal Type||liqueur / flavoured|