This artisanal mezcal is produced with 100% Espadín hand-harvested from the Oaxaca Valley plains. Roasted in a stone-lined, encino blanco and msquite wood-fired roasting pit, it is then milled using a horse-pulled millstone and naturally fermented for 6 days in 800-litre pine vats with yeast native to the region and then double distilled in copper stills.

It has well balanced aromas of roasted maguey blended with a mix of green herbs and sharp freshness on the nose. On the palate are light, refined flavours marked by hints of sweet citrus at the peak, with strong lingering notes of roasted agave, a persistent citrus flavour and smoky aftertaste. Its finish is reminiscent of smoke and wood, including a strong lingering aftertaste that is generous in the throat and stomach.

47% ABV