Herbaceous aromas, with a touch of wet stone on the nose, accompanied by grapefruit zest, orange flower and pine. Fresh florals, white pepper and minerals are highlighted on the palate with prominent notes of spice on the finish.
We use an artisanal approach toward production in order to create an unadulterated style of mezcal. In keeping with the 200-year-old tradition, the agave hearts are cooked in earthen pit ovens, later to be crushed and mashed by a stone Tahona wheel turned by a horse. Without the addition of artificial yeast, open-air fermentation allows the sugars to ferment utilizing naturally occurring yeast. The mezcal is then purified through a double distillation process.
The Tepeztate, a subspecies of the Marmorata Family of agave, has a very distinct, erratic leaf structure and flourishes best on the sides of steep, rocky cliffs. The Tepeztate produces beautiful quiotes at the end of life which flower a rich yellow before turning to seed. This agave offers a powerful, unique aroma dominated by floral characteristics.