This mezcal is made with the agave variety cuishe, as you might have guessed from the name, harvested from the wild after six to eight years. It's traditionally cooked with oak chips and then naturally fermented in wooden vats underground with wild yeast and spring water from the San Pedro Tidaá spring, before being double distilled in copper stills.
Herbaceous and bright with orange peel and earthy pepper.
As well as adding gifts to lucky MoM orders, #WhiskySanta is granting wishes on social media every day! Hit the button above and let them know what you'd like. It could be yours!
