• Mezcal produced in Santiago Matatl°n, Oaxaca
• Maestro Mezcalero Rosalino Martinez Sernas
• Made from 100% Tepeztate(Agave marmorata)matured between 18–25 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 copper pot stills
• Rested three and a half years in glass
• Bright aquamarine hues rise from the glass with an aroma of fresh bell peppers and bright blue flowers; a burst of sweet vegetal notesîmore bell pepper, corn kernels, cilantro, and Thai basilîis grounded with a faintly bitter green note, like cucumber skins in an arugula salad
• 50% ABV (ABV may vary batch to batch)

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