With an unconventional sweet nose this Mezcal exerts traces of quince, anise, and strong minerality. This bouquet is complimented by rich herbaceous botanicals on the finish.

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