A selection of wild agaves of the species Rhodacantha, with 10 to 15 years of maturity, in a habitat with cliffs in the Southern Mountain Range of Oaxaca grown up over arid soil and bushes in an altitude of 700 to 1500 meters above sea level.
Given the low performance of the sugars and their rareness, the mezcal productions of this agave are limited and unique.

Mezcal Characteristics

Artisanal process: Earth conical furnace cooking, traditional milling with a stone mill (tahona), natural fermentation in ocote tubs, double selective distillation in copper alembic.

Mezcal Master (Maestro Mezcalero): Armando Fabián Martínez

Tasting Notes

Scent: Is a crystalline mezcal, with equilibrated citric, lime skin, and green herbs scents; and a delicate cooked agave scent.

Taste: Consistent citric and cooked agave tastes give to the palate a sweet and smooth finish.