Oaxaca

This unique triple-distilled Mezcal is infused with roasted corn between the second and third distillation, offering an interesting palette of smokey flavors and aromas. Smoke and toasted cornbread with honey all come out on the palate. Honey drips throughout the surprisingly sweet palate, which also shows roasted sweet corn, agave

This Mezcal is made in the village of Candeleria Yegole, on the border of the Central Valley and Sierra Sur regions of Oaxaca. The nose shows aromas of yuca, candle wax, flint, and smoke. A drop or two under the tongue lets the surprising fruit explode in a surprising burst