Made in San Dionisio Ocotepec, Oaxaca by Miguel Martinez, this artisanal expression is roasted with mesquite and oak, milled by tahona, fermented in cypress wood and twice distilled in a copper pot still. The blend of 80% Espadin and 20% Tobasiche (a. karwinskii) creates layers of complexity with grassy aroma & flavor notes of cucumber, wet stone and nuts.