With a heavy tropical profile, the nose is bright and fresh with mango and touches of hickory and wet stone. On the palate, citrus is balanced with earthy flavors of mushroom and green pepper. The finish is clean with a sweet note of candied yam.

Production: In keeping with the 200-year-old tradition, the agave hearts are cooked in earthen pit ovens, later to be crushed and mashed by hand with a wooden mallet in a canoe. With natural airborne yeast, open-air wood tub fermentation allows the sugars to ferment. Our mezcaleros then follow the “Ancestral” tradition by strictly using clay pot distillation to produce our mezcal. An ancient practice that is synonymous with the traditions of the local people.