Description

The Tepeztate agave is cooked in earthen pit ovens and crushed by horse-drawn tahona. Natural yeast is allowed to do its thing in open-top fermenters before a double distillation and resting period.

The Tepeztate grows only on steep, rocky cliffs and is wild-harvested, providing powerful and unique floral aromas. This combined with an incredible mineral drive, light smokiness, and excellent price make this the perfect mezcal for those looking to explore the world of wild agave without breaking the bank.