Produced by Maestro Mezcalero Valentin Martinez Sernas, in Santiago Matatlán, Oaxaca. Made from 100% Espadín that has been roasted in an earthen oven, milled using a traditional stone tahona, fermented in wooden vats, and distilled using a traditional clay pot still. Fresh Oaxacan cacao made by Gonzalo’s sisters is added on the second distillation run.

With such a deep and robust aroma, the implication of bitter, dark chocolate to follow is deceptive; the palate is graceful and light on its feet, with a bright pink peppercorn, jasmine, and herbs on the mid-palate. Light but pronounced smoke gives a mature backbone to the notes of cacao and the finish is salty and earthy. 48.58% ABV (ABV may vary batch to batch)