On the steep precarious hillsides of Oaxaca and Guerrero varieties of agave, indigenous to the region, grow wild and are heavily sought after by the local mezcaleros. This is made from 3 varieties of Agave: Espadín (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.) Barril: (thick-foliaged, wild agave, often used as fencing to divide land in Oaxaca, intensifies the complexity) Mexicano: (The Mexicano agave thrives in the moist environment of lower elevations. This wild agave can grow quite large and is usually harvested when close to ten years of age. The concentration of sugar in the fully mature agave produces an extremely powerful mezcal.) This is a light and easy sipping mezcal, which will delight and surprise you with its complex lingering finish.