This traditional Mexican pox hails from Casa Na'am, and is produced from wheat, sugarcane and panela, which is a type of unrefined whole cane sugar obtained from boiling sugarcane juice. It's fermented in oak before it's distilled, with rich, roasted flavours among ripe tropical notes.
Tasting Note by The Chaps at Master of Malt
Touches of roasted coffee bean, with grassy freshness, overripe banana and lychee.