Produced in Oaxaca, this joven mezcal is made from a blend of agave varieties, primarily Espadin and Cirial, combining cultivated and wild elements to create a balanced and approachable profile. The agave hearts are cooked in underground earthen pits, where they are roasted over wood and covered with earth, a process that imparts the characteristic smoky and earthy notes associated with mezcal. After cooking, the agave is crushed - traditionally using a stone tahona - and fermented in open wooden vats using naturally occurring yeasts. Distillation typically takes place in copper stills, preserving both the smoky character and the underlying sweetness of the agave. As a joven style, it is bottled without aging, allowing the full impact of production methods and raw material to remain clearly expressed.
The blend of agave types softens the intensity often found in single-variety mezcals, creating a more rounded and accessible profile while still retaining depth. Smoke is present but integrated, allowing fruit, earth, and vegetal notes to come through alongside it.
It is best enjoyed neat, where its layered character can unfold gradually, though it also works in cocktails that benefit from a balanced and not overly aggressive mezcal base.
Tasting Notes
Nose:
Smoky and fresh, with roasted agave, light citrus, green herbs, and earthy notes.
Palate:
Balanced and expressive, featuring smoke, sweet agave, pepper, and subtle fruit with a gentle mineral edge.
Finish:
Medium to long, with lingering smoke, spice, and a clean, slightly dry fade.
