Tasting Notes: Toasted coconut, hazelnuts and toasted peanuts, almonds and pine, green apples and ripe pineapple. Subtly smoked and elegant.

Region: Pie de la Mesa, Charo, Michoacan
Maestro Mezcalero: Familia Perez
Agave: 30% Alto, 70% Manso de Sahuayo
Harvest: Alto, 15 years to mature; Manso 10-15 years to mature
Cooking: Rustic, underground conical ovens, 3-4 days that are ignited with pine and covered with river stone
Crushing: Mechanical Wheel (traditional in region)
Fermentation: Open pine wood vats, indigenous yeast, fresh spring water for ~14 days
Distillation: Double distillation in a 300 liter ‚Filipino style‚ alembic still made of copper and wood