Made from the region's wild agave Salmiana, it gives the mezcal a unique, vibrant flavour. Despite its abundance, this agave has a very low yield, needing up to four times as much to create an equal amount of spirit when compared to the blue agave used in the tequila region. Grown in calcareous soils, this mezcal terrifically showcases its terroir characteristics, with chalky notes very evident in the flavour profile.
Produced in an old traditional hacienda, above ground ovens known as hornos are used to cook the agave which mean their mezcal is not smoky. Once cooked, the agave is crushed by a tahona, fermented naturally with wild yeast, twice-distilled in small copper pot stills, and bottled at 43.5% ABV.
Smoky and rich with stony minerality - abandoned fire pits in a damp forest. Hiding under the smoke is pungent cooked agave, with cooked fruit, sweet spice and a hint of fruity sourness. Peppery spice sits underneath it all, with a touch of coal smoke.
Soft and sweet, with puckering sour fruit balanced by a sweet and candied cooked agave note. The smoke is well-integrated, as is the stoniness from the nose, giving a background of rich and warming peppery spice and campfire notes.
Initially peppery and spicy, with creamy and fruity notes building and then slowly fading.
A relatively austere nose gives way to a sweet and complex palate that’s very approachable for a traditional mezcal. Well balanced and fruity, this is a great spirit for sipping.