At one time, mezcal production was illegal in Oaxaca. This batch honors that era, reviving a family tradition forgotten for nearly fifty years. It is crafted from Tobalá, a wild agave that grows best in high-altitude, rocky soil. The mezcal is made using the ancestral method: cooked in an earthen oven, mashed by hand with wooden mallets, fermented in wooden vats, and distilled in clay pots. Both the agave and the process make this a truly distinctive spirit, with flavors as deep and complex as its artisanal roots.

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