Dixeebe Tepeztate Edition No. 4 is a limited artisanal mezcal produced by fifth-generation maestro mezcalero Valentín Cortés in Santiago Matatlán, Oaxaca. It is made entirely from wild Tepeztate, scientifically classified as Agave marmorata. The agaves used for this edition require approximately 25 years to reach full maturity. Once harvested, they are traditionally cooked in an underground earthen pit oven. The roasted agaves are crushed using a stone tahona and fermented naturally in wooden vats. The fermented liquid is then double-distilled in copper stills. This expression presents ripe fruit, fresh corn tortilla, briny, peppery, earthy, and cooked-agave notes. Its palate is rich and silky, followed by a long and complex finish. Bottled at 52% ABV, Edition No. 4 was produced as a highly limited release of approximately 853 bottles.

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