The Jamón Ibérico expresses a citrus-forward nose of lime and grapefruit with a tropical aroma of banana. A viscous mouthfeel coats the palate with savory flavors, complemented by a slight floral note of hibiscus flower.

Production: An age-old tradition from mezcaleros, Jamón Ibérico is typically produced in small batches for personal consumption as a ceremonial and festive mezcal, taking place at year-end. Agave hearts were baked in earthen pit ovens, crushed by a stone tahona wheel moved by a pair of oxen, fermented and then distilled in a refrescadera copper still. During the second distillation, organic cooked and seasoned pork shoulder with locally sourced aromatic herbs, spices, and seasonal fruits are addedthe second and final distillation.