The agave used for this mezcal takes 20 years to mature. The careful elaboration process and the rarity of the agave makes this a particularly unique mezcal. It offers a sophisticated, creamy taste with floral tones that leaves an earthy aroma in the aftertaste.



  • 100% wild Tepextate agave
  • Average maturity of the Maguey: 20 years
  • Elaborated in the traditional way from the finest capon agaves.
  • Naturally fermented with spring water.
  • Chemical-free and no added flavors.
  • Double discontinued distillation in a copper alembic.
  • Cone-shaped stone oven.
  • Distilled with oak firewood.
  • Ground in a horse-drawn mill.
  • Double supervision by master distillers Cosme and Daniel Hernández Martínez.
  • Bottled with the highest standards and quality within the artesanal craft industry.
  • An exclusive product due to its careful distillation process and the rarity of the agave.
  • Ancestral legacy in a unique drink.
  • Produced in the Zapotec mountains of San Baltazar Guelavila, Oaxaca.
  • Scientific name: Agave Marmorata.
  • Years to maturity: 25 years.
  • Artisanal production: 25 kilos per liter.
  • Also known as: Tecolote, Maguey de caballo, Curandero.
  • Fun facts: Known as the “black truffle” of mezcal, due to the number of years needed for it to reach maturity and the flavors which consequently follow.
  • Tasting notes: Powerful, creamy, earthy and herbal presence as well as a root and folk remedy aftertaste.

Additional information

Weight 1.4 kg
Dimensions 20 × 20 × 20 cm



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