This variety of wild agave takes at least 13 years to reach maturity. It has citric notes and leaves a silky sensation in the mouth that invites to drink more.

Maestro mezcalero: Hernandez Escobar Family
Production site: Santiago Matatlan, Oaxaca (Mexico)
Production method: 100% traditionally handcrafted
Variety of agave: Agave potatotum / Tobalá
Alcohol content: 45°
Agave cutting tools: Coa and machete
Kind of oven: Conical oven with river rocks covered with blanket and earth
Wood: Oak
Grinding: Chilean tahona from quarry (round millstone pulled by a horse)
Fermentation: Natural in pine and oak vats
Distillation: Copper stills and cooling coils
Number of distillations: 2
Aging: 0