Crafted in Santiago Matatlán by master mezcalero Javier Mateo, this exceptional spirit showcases the magic of a true traditional field blend. Cultivated Espadín and wild Tobalá agaves are pit-roasted together over local black oak and fermented using fresh pulque as a natural yeast starter, creating a wonderfully rich texture with hints of dark cocoa. Resting in glass demijohns before bottling allows its lush notes of sweet agave, bright floral blossom, and gentle smoke to harmoniously integrate. It is an inviting pour that offers a pristine reflection of deep Oaxacan heritage.
Tasting Notes
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Nose: Fresh apple blossom, key lime zest, roasted coffee, dark cocoa, and subtle earthy river stone.
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Flavor: Rich and velvety with sweet cooked agave, red plum, dark chocolate, and a touch of gentle smoke.
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Finish: Long and pleasantly bittersweet with lingering dark cocoa, toasted pecan, and a clean citrus spice.
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