This young espadín Mezcal is made from an espadín agave planted 8 years ago in Santiago Matatlán, harvested just before flowering, cooked at a low temperature for 4 to 5 days, fermented for 8 days in wooden barrels, and distilled twice in a copper still. This very slow process produces a distillate with very little smoke, allowing forherbal pepper and fruity berry notes to come to the fore.
