This palenque (mezcal distillery) is based in Candelaria Yegolé, a small village in the southern mountains of Oaxaca, working in a very traditional style. The Espadin (most common variety for mezcal) is cooked in an underground pit for 4-5 days and then crushed with a traditional stone tahona. The fibers/juice is fermented naturally in open-top barrels and then distilled in copper pot stills, which impart the most flavor to the final product. Mezcal like this has a fantastic ability to showcase the terroir of different regions in Mexico. This joven shows notes of forest floor, fresh herbs, roasted pepper, and bright citrus.