This impressive mezcal is produced from Cuixe agave, a wild variety that requires many years to reach maturation. The plants used to make this expression were grown for a generous 16 years before harvesting, amplifying the floral, mineral character at the core of the final spirit. Before distillation, the agave is prepared and cooked at a low temperature for five to six days, before a nine-day fermentation in wooden barrels and double copper pot distillation.
Vegetal cooked agave leads to delicate florals, hints of blueberry, a warming touch of pepper, and cacao.
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