Mezcal, Espadin 'Conejo - Rabbit', Macurichos

• Mezcal produced in Santiago Matatlán, Oaxaca • Maestro Mezcalero Gonzalo Martinez Sernas • Made from 100% Espadín (Agave angustifolia) matured between 6–12 years • Cooked in conical earthen pit oven using pine and mesquite wood • Milled using traditional horse-drawn stone tahona • Fermented in Encino oak vats (tinas) using proprietary well water • Traditional pechuga distilled twice using a traditional clay pot Filipino still • The second distillation sees the addition of rabbit saddle (conejo) plus apple, cinnamon, banana, pineapple, orange, and wild fruit • Rested 26 months in glass • The nose is bright and fruity—green apple & banana show prominently with hints of cherry and passionfruit; the palate has stunning notes of jasmine, cilantro, pink peppercorn, and fresh linen alongside roasted pineapple skin • 48.36% ABV (ABV may vary batch to batch)