This gorgeous batch of Tobasiche-Espadin from the master in Minas was co-roasted on prehispanic ovens underground. The roasted agave are then left out to dry ferment for several weeks before crushing with a mixture of mallets and mechnical mills. It was naturally fermented for more than two weeks before double distillation occurred on traditional clay pots, as is the custom in Santa Catarina Minas. From there, it was adjusted with puntas and colas, featuring no additions or adjustments after distillation whatsoever. Lalo makes the highest quality traditional style mezcal, and this blend of mineral herbal Tobasiche and vibrant zesty Espadin is a welcome addition to his exceptional legacy.