Long, smooth, medium-bodied and contemplative sipper with notes of baked apple, pear, cinnamon, nutmeg, dry leaves, restrained black and pink pepper and turmeric.
Tame aromas of cappuccino and roasted nuts are warm and inviting. Dusty suede in the mouth, it is full flavored with salted caramel and toasted pecans, all riding on a thick wave of cigar box smokiness.
Produced entirely from agave grown in Oaxaca, pit-smoked underground. After a triple distillation, aging took place over two years in a combination of French and American oak. The smoky nose shows off toasted barley aromas as well as an undercurrent of citrus. The palate here is sweet and intense with marzipan, candied fruit, caramel, toast, and lemon curd all present. The finish is long and even with elements of mesquite honey and bits of vanilla bean. There isn't a hint of burn or harshness; this deeply layered mescal goes down easy.