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

Agave: Maguey espadín (Angustifolia Haw)

Elaboration process: Traditional. Grinded in chilean tahona pulled by horse. Cooked underground in conical oven with tepehuaje and sabino wood.

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

Crafting Family:: Velasco Family