An Oaxaca mezcal made using traditional methods, in which the agave is cooked in an underground conical stone pit oven. The cooked agave is then crushed with a tahona, a large stone wheel, and fermented naturally, without added yeast. The spirit is distilled twice in a copper still to bring out the natural character of the agave and the smoky nuances that come from the production process. The result is a mezcal with a distinctive flavor profile that weaves together the sweetness of the agave, earthy notes and a light smokiness.