Distilled by Silverio García and Epifania Gómez in Rancho Blanco Güilá, Oaxaca. Ripe agaves are roasted for days in earthen oven. Fermented naturally with wild, native yeasts in pine wood vats. Distilled twice in copper alembic still. This “workhorse” is great for mixing cocktails but no less stellar if savored neat on its own.
92 Points, Wine Enthusiast
“The distinctly vegetal aroma teases with bell pepper, fresh basil and fresh jalapeño. It’s green and bright on the palate too, opening with a racy streak of zesty bell pepper and dried oregano, finishing fiery with lots of black pepper and cayenne heat, as befits a nearly 100-proof spirit.” — Kara Newman
