This Artesanal mezcal from Xiaman is made from a 50/50 blend of Tepextate and Espadín agave, with the wild Tepextate agave grown for around 25 to 30 years to reach maturity, while the Espadín agave is grown for up to eight years. In keeping with traditional methods, the agave is only harvested during a full moon, which is apparently when the agave is at its sweetest. It's then roasted by local firewood in earthen ovens before it's crushed, fermented and distilled. The bottle holds great significance, designed by local artist Maurilio Rentería, with each one hand-painted and labelled, topped with a hand-decorated stopper covered in chaquira beads in the shape of a jaguar head.
Tasting Note by The Chaps at Master of Malt
Black pepper and ripe pear, with floral honey and fresh mint leaves shrouded in bonfire smoke.