45.8% ABV

This unique Mezcal was produced by the young Maestro Eduardo "Lalo" Perez Cortez in Miahuatlan, Oaxaca. Lalo is experimenting with distillations of seasonal fruits combined with agave. This is Espadin that is pit roasted for 5 days with oak firewood prior to crushing with wooden mallets and machetes. The mash is left to dry ferment for 3 days prior to adding well water and allowing it to ferment for an additional 12 days. The mash is distilled once in small copper alembics. He then added 20 kilos of peeled and deseeded Mandarina oranges to the the "xixe" or single distillate prior to a second distillation for a finished batch of 100 liters. 50 liters were kept for his village to celebrate with at Dia de Los Muertos and the rest was sold just to California. 

Vibrant floral orange notes with some cinnamon and a bit of wood smoke on the nose. On the palate, there are some juicy citrus flavors and a delightfully spiced agave quality that makes it incredibly drinkable. If you love Pechuga style mezcales this is an interesting twist on the style that doesn't have a protein added but offers more agave flavor than some others due the fact that it is only distilled twice.