• Mezcal produced in Santiago Matatl°n, Oaxaca
• Maestro Mezcalero Gonzalo Martinez Sernas
• Made from 100% Espadn(Agave angustifolia)matured between 6–12 years
• Cooked in conical earthen pit oven using pine and mesquite wood
• Milled using traditional horse-drawn stone tahona
• Fermented in Encino oak vats (tinas) using proprietary well water
• Traditional pechuga distilled twice using a traditional clay pot Filipino still
• The second distillation sees the addition of rabbit saddle (conejo) plus apple, cinnamon, banana, pineapple, orange, and wild fruit
• Rested 26 months in glass
• The nose is bright and fruityîgreen apple & banana show prominently with hints of cherry and passionfruit; the palate has stunning notes of jasmine, cilantro, pink peppercorn, and fresh linen alongside roasted pineapple skin
• 48.36% ABV (ABV may vary batch to batch)

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