Oaxaca is the epicenter of mezcal in the country and without a doubt, its a world carved in legends, green quarry, black clay, and of course agave.

Agave: Maguey espadn (Angustifolia Haw)

Elaboration process: Traditional. Ground in Chilean tahona pulled by a horse. Cooked underground in the conical oven with tepehuaje and sabino wood.

Tasting Note:Ripe citric aromas, a notorious presence of cooked agave and alcohol. In the mouth, earth is followed by a sweet and fruity flavor derived from the tropical fruits of the region.

Crafting Family:: Velasco Family