Mezcal, Field Blend [Tepeztate, Cuishe, Espadín]

• Mezcal produced in Candelaria Yegolé, Zoquitlán, Oaxaca
• Maestro Mezcalero Romulo Sánchez Parada
• Made from a blend of Tepextate (A. marmorata), Cuishe (A. karwinskii), and Espadín (A. angustifolia)
• Cooked in a traditional earthen pit oven
• Milled using a traditional stone tahona 
• Open-air, spontaneously fermented in pine and cypress vats (tinas) using river water
• Distilled twice using copper pot stills 
• An initial wave of menthol, lemongrass, and sugarcane gives way to an oscillating presence of hazelnut, pear, and nopales with a lingering, prickly texture
• 51.5% ABV

This one-time-only bottling is a blend of three different varieties of agave grown in the Sanchez family nursery.