Don Ciro has been distilling mezcal for decades and is one of Mexico’s most experienced mezcaleros. His grandson Javier returned to the family business 7 years ago after spending much of his 20’s in the States helping provide for his family. The young mezcalero is committed to continuing the tradition as well as adapting to a new era of improved commerce in the region. Together they’re making some of Mexico’s finest mezcal. This particular batch was made by Javier using just a few pinas of the small local Angoustifolia variante called Zacatoro. These were purchased from a neighbor in teh community of Santa Cruz. The agave was roasted for 4-5 days in the family’s 10 ton underground pit over encino amarillo, encino prieto, tepozcahuite and tepehuage woods. Rested for 1 day before 7 days of fermentation in ayacahuite wooden vats with spring water. Double distilled on the Barranca’s two 400L copper alambique stills before being adjusted only with puntas y colas (heads and tails). Only 48 bottles produced.