San Luis del Rio, Oaxaca, Mexico. Open pine wood vat fermentation. Native yeast. Bright and citrusy followed by ripe banana, guava and pineapple. This one is made from 100% Espadin and cooked underground for 4 days.
On the softer side with ripe tropical notes, delicate smoke and a soft finish. Try it in a Mezcal Margarita!
