Produced by maestro mezcalero Romulo Sanchez Parada in the Southern Highlands of Oaxaca from 100% Mexicano (Agave rhodacantha). 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. Romulo's Mexicano doubles down on the earthy and passionate side of his spirits, with bold aromatics of fresh rawhide, tobacco leaf, damp garden soil and bell peppers dominating the nose. The palate diversifies with cinnamon and citrus, wet cedar, and orchard fruit, but remains just as baritone until the finish vanishes into delicate white flowers and peppercorns.