This mezcal is made from the Espadin maguey, which is the most common variety of agave used in mezcal production. It is produced in the state of Oaxaca, Mexico, and is made using traditional methods. The mezcal is made from the hearts of the agave, which are roasted in an underground oven and then mashed and fermented in wooden vats. The mezcal is then double-distilled in copper stills. This mezcal is unaged and has a smoky, earthy flavor with notes of citrus and pepper.