45.5% ABV

Made by a young Mezcalero named Reynaldo Alejandro in the village of Santa Catarina Albarradas, Oaxaca. He harvested just 7 ripe Espadin agaves and pit roasted them for 10 days. The agaves were mashed by hand with wooden mallets and transferred to rawhide fermenters where they fermented with spring water, Encino wood bark (which contains enzymes that help stimulate the fermentation), and ambient yeast. It was finally double distilled in clay pots and proofed only with heads, hearts and tails from the distillation. This yielded a tiny batch of just 39 liters. 

This Espadin has notes of citrus, earthy barnyard aromas, sweet agave honey, salinity and just enough smoke. A delightful Ancestral spirit from an up and coming producer.