"The Secret Flavor"

Everything begins in San Dionisio Oaxaca,” The Capital of Mezcal”. The artisan knowing exactly when it is the right time to cut the plant more or less about ten years after it was planted. Once the plant has been harvested, it is stripped of it leaves leaving it in the form a pineapple, baked underground, over wood for approximetly four days crushed with a stone mill pulled by a horse, donkey or a mule; allowed the remains of the agave crushed or mosto (concentrate) to ferment during approximetly eight days and distilled in copper stills until it reaches after a second destilation , slightley over 40 degrees of alcohol. The pure appearaance and substantial body result from age old methods used in the production process. The finished aroma is natural and robust, a combination of agave, mesquite, ocote. Earthy characteristics on front palate give way to citrus and rich vegetal agave notes that finish distinctively clean. A tinge of smoke complements these qualities without overwhelming