This mezcal is produced with tobalá agave, grown in the wild for 11 years followed by a further year 'capón', where the plant remains in the ground with its stem cut off. This process is said to allow sugars within the plant and minerals from the soil to concentrate in the piña, rather than rising to the flower. The agave is cooked slowly, at a low temperature for five to six days, followed by an eight-day fermentation in wooden barrels, and double copper pot distillation. This slow process keeps smoky notes minimal and highlights bright notes of juicy orchard fruits within the spirit.
Rounded, juicy notes of apples, pears, and hints of peach, with mineral, herbaceous cooked agave, floral vanilla and a distant whisper of smoke.
