There are plenty of agave varieties used to create Mezcal. Tepeztate is one of the slowest to mature, grown in the wild on rocky cliffs for a quarter century or longer. Grulani uses this unique agave along with methods passed down from generations, to craft this complex Mezcal. Once the agave is harvested, it ferments in pine wood vats before double distillation in a copper still. The entire process is on display as you taste, including a fruity nose, wood and leather flavors, as well as earthy, vegetal infusions that speak to the rich Oaxacan history that resides in each bottle.

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