Region: San Dionisio, Ocotepec, Oaxaca - few mezcals originate from this region. With very little rainfall, the agave grows low to the ground in order to absorb as much water as possible. Just like grapes, this stresses the plants out, creating more sugar, and in turn more flavor. The limestone rich soil has lots of minerals and helps the agave retain water in the arid climate.

Agave: 100% wild tobala, matured at 12 years in the mountains. Not as citrus or fruit forward as most tobalas can be. Grapefruit pith, buttermilk, sarsaparilla, creamy texture.