Artisanal mezcal from fifth-generation mezcalero Rogelio Juan Hernandez in San Juan del Ro, Oaxaca. Every step is traditional: 7-year-old Espadn and 15-year-old Tobal agaves cooked 24 hours in an earthen pit oven, crushed by horse-drawn tahona, naturally fermented in wooden vats with river water over 7-8 days, and double-distilled in copper. Rogelio is part-owner of the brandnot just a contract producerensuring this remains community-rooted and sustainable. The joven (unaged) style puts the process and the agave front and center.