Balanced aromas of fruit and spice with notes of pear, green apple, allspice and vanilla. Barril is prominent in the mouth with lime zest, along with flavors of stone fruit and green pepper. The warm viscous finish of the Mexicano features a touch of minerality.

Production: The agave hearts are cooked in earthen pit ovens, later to be crushed and mashed by an agave shredder. Open-air spontaneous fermentation allows the sugars to ferment utilizing naturally airborne yeast. The mezcal is then purified through a double distillation process.