In the district of Tlacolula, is a small village making big mezcal. Tucked away in the mountains, the intense heat of the sun at high elevation results in early-ripening agave with concentrated sugars. Maestro Mezcalero Rafael Mendez Cruz distills this from 100% sustainably grown Espadín grown at over 7,000 ft elevation.

The agave is cooked in conical earthen oven, milled by stone tahona, and fermented in wooden tanks before being distilled twice in traditional copper pot stills. Aromas of poblano pepper, black pepper, and mesquite precede a palate which echoes the nose with bold mesquite, black pepper, and umami-rich green vegetation. 47% ABV