Distiller Notes
Sustainably harvested Tobala cenizo from northern valleys of Puebla. The aromas included slight medicinal hues with peat-like smoke. Flavors of caramel, citrus and apple peel.
Proof: 94
Professional Ratings
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Wine Enthusiast
Showing a faint straw tinge in the glass, this is a mild but complex mezcal. It opens with a waft of mesquite-like savory smoke, plus hints of cumin, black pepper and coriander. The finish is clean and brisk, with citrus, white pepper and a touch of vanilla.
Para todo mal, Mezcal, y para todo bien, también.
"For everything bad, Mezcal, and for everything good as well." Most often consumed straight or with salt, chilis and an orange, lemon, or lime, Mezcal is an agave-based spirit whose production methods vary widely depending on the region, traditions and preferences of the producer. Rather than boiling or steaming the agave, which is done in Tequila production, Mezcal is made by cooking the agave in wood-fired pits before fermentation. Consequently, Mezcal is often characterized by smoky nuances, which are a product of this alternative production method.