- Location: Pino Bonito, Michoacan
- Agave: sp (unclassified)
- Maestro: Emilio Vieyra
- Abv: 48%
- Tasting keywords: savory, tangy, baked goods
- NOM: M218C
The nose is savory with parmesan cheese and a hint of salted caramel.
It opens up on the palate with a push and pull between tea cookies and smoked meat, instantly creating an impressive depth of flavor. Fruity notes show through with rock candy undertones, while the salt and pepper piquancy fills the mouth. The molasses finish is tangy and refreshingly tart.
Made by 6th generation maestro Emilio Vieyra in the Rio Balsas region surrounded by pine forests from a combination of wild agave and sustainably cultivated agaves from their 400+ acre Rancho Limon which doubles as a nature reserve. Agaves are cooked in an in-ground pit, machine crushed, and fermented in in-ground wooden (encino) pits with spring water. The mash is double distilled in internal condenser stills made of copper and wood. The mezcal is rested in glass for at least 6 months. This variety of agave is unclassified, but it is speculated to be a variety of Agave Americana.