Produced by maestro mezcalero Romulo Sanchez Parada in the Southern Highlands of Oaxaca from 100% Espadín (Agave angustifolia). The agave is cooked in a conical earthen pit, milled using a traditional stone tahona, and fermented in open-air wooden vats before being distilled twice using traditional wood-fired copper pot stills. It leads with earthy aromas of damp soil and tree bark before blossoming on the palate into a bouquet of green herbs, with a big grip of oregano and coriander in particular, brightened by subtle waves of citrus zest.