The secret to Mezcal's complexity lies in the incredible diversity of agave species used to make it. This expression features Cenizo, a rare wild agave that grows on the steep hillsides of Durango in northern Mexico. After maturing for 15 years, the agave is harvested and slow-cooked in an earthen pit, then distilled in small batches using traditional wooden stills. The result is a refined yet approachable mezcal, layered with notes of smoke, earth, citrus, and herbs, making it a perfect choice for both seasoned aficionados and those new to the diverse world of Mezcal.

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