In Santiago Matatlan, Oaxaca, the Espadin are roasted in a stone pit fire for a week and crushed by horse on a tohona stone mill. Double distilled in a 5th-generation copper still, drip by drip. Bottled by hand in rustic glass.
Inside the squared bottle, this silky mezcal is warm and lightly fruity, with insistent smokiness and perky mint and rosemary accents on the finish.
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