Distilled twice on a traditional copper pot still, with a condenser common to the Miahuatlán region which enables further rectification on each pass, this mezcal is big, with earth-driven aromatics of damp soil & moss, peanut shell, fresh beets, and sun-dried tomatoes in turn lifted by waves of citrus zest. A thick mouthfeel, with savory vegetal tones like cornmeal, grilled romaine, sweet potato, and Herbs de Provence is blanketed in soft sweet notes of butterscotch, tootsie roll, white chocolate, and Oaxacan cacao. The finish is staggeringly long. A real gem.