Mezcal, Ancestral Arroqueno, Macurichos

"• Mezcal produced in Santiago Matatlán, Oaxaca • Maestro Mezcalero Rafael Martinez Sernas • Made from 100% Arroqueño (Agave americana var. oaxacensis) matured between 8–20 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 • Distilled using a traditional clay pot Filipino still • Rested 10 months in glass • The nose is soft and alluring, with aromas of caramel and lemon yogurt; the palate is rich and textured, with tons of butterscotch and soft cheese; there is a long finish with the vanilla cream lingering amid delicate smoke • 55% ABV (ABV may vary batch to batch) Clay pot, or ""ancestral,"" mezcal often seems to work wonders with the massive, sugar-laden Agave americana varieties, most of all the beloved Arroqueño. Macurichos produces an especially delightful example, overflowing with confectionary pleasures yet remaining deeply contemplative—and strong enough to demand attention. Not to be missed!"