Produced by Maestro Mezcalero, Edgar Gonzalez Ramirez in San Christobal Lachirioag.
This mezcal is distilled from 100% Espadin (Agave angustifolia), cooked in a conical earthen pit and milled using a traditional stone tahona before being fermented in open-air wooden vats. Twice distilled using traditional wood-fired copper pot stills and bottled at 48.5% abv (abv varies batch to batch).
The result is a lighter bodied and more acidic than most Espadin. A unique and tropical example of the category. Excellent on its own, as an education in the impact of terroir, and especially delightful in stirred cocktails such as a Mezcal Negroni!