• Mezcal produced in Santiago Matatl°n, Oaxaca
• Maestro Mezcalero Valentin 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
• Distilled twice using a traditional clay pot Filipino still
• The second distillation sees the addition of fresh Oaxacan cacao made by Gonzalo’s sisters
• Rested 21 months in glass
• Hot cocoa on the nose; the palate is graceful and light on its feet with pink peppercorn, jasmine, and herbs; light but pronounced smoke gives a mature backbone to the notes of cacao and the finish is salty and earthy
• 48.8% ABV (ABV may vary batch to batch)

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