Mezcal, Tepeztate, Macurichos

• Mezcal produced in Santiago Matatlán, Oaxaca • Maestro Mezcalero Rosalino Martinez Sernas • Made from 100% Tepeztate (Agave marmorata) matured between 18–25 years • Cooked in conical earthen pit oven using pine and mesquite wood • Milled using traditional horse-drawn stone tahona • Fermented in Encino oak vats (tinas) using proprietary well water • Distilled twice using copper pot stills • Rested three and a half years in glass • Bright aquamarine hues rise from the glass with an aroma of fresh bell peppers and bright blue flowers; a burst of sweet vegetal notes—more bell pepper, corn kernels, cilantro, and Thai basil—is grounded with a faintly bitter green note, like cucumber skins in an arugula salad • 50% ABV (ABV may vary batch to batch)