To Pesca Mezcal Ancestral transports us to the past through four varieties of agave that are endemic to Sola de Vega, Oaxaca: Arroqueo, Coyote, Mexicano, and Tobal.

To Pesca Mexicano is produced by Fernando Mitra and his family in Sola de Vega, Oaxaca, using 100% agave Rhodacantha, manually crushed and twice distilled in clay pot stills. Fresh and zesty, this mezcal is fruit-forward on the nose, with light notes of citrus and a floral after-taste. Full specs are below:

• Master distiller: Fernando Damian Mitra
• Vintage: 2017
• Maguey: Mexicano
• Agave: Rhodacantha; 12 years; Higo Blanco, Potrero Oax. Sierra Sur
• Production volume: ~200 (253 bottles)
• Producing community: Sola de Vega, Oaxaca, Mexico
• Climate/Ecosystem: Warm-wet / Wet Forest
• Category: Mezcal Ancestral
• Cooking: Roasted for two days in a stone-lined earthen oven with mezquite wood
• Grinding: Hand-crushed with a wooden mallet
• Fermentation: Natural spring water and wild mountain yeasts in Sabino wood vats for 12 days
• Distillation: Twice distilled in clay pot stills
• ABV: 47%