In the final distillation, Cempasúchil, a native Mexican flower often known as marigolds, as well as mandarin peels are dropped into the bottom of the still to impart floral aromatics with a hint of citrus.

The Espadín agave, known as the genetic Mother of the Blue Weber Agave, is used to produce tequila, and is also the predominant agave used in mezcal production. Unique in itself, the characteristics of this agave showcase the aromas of wet earth, a rich smokiness on the mid-palate, and a finish reminiscent of wild flowers.

100% Agave Esapdín

Pueblo: etla, oaxaca

Production: Ancestral Method, clay pot still