The nose is driven by intense aromas of citrus, with burnt orange complemented by notes of honeysuckle and herbaceous flowers. On the palate, layers of raw honey are balanced by jalapeño spice. A strong minerality spreads throughout the mouth leading to a smoky finish with a touch of wet stone.

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