This, like all Mezcales de Leyenda, is 'campo a copa' (field to glass). Aromas of sweet cooked agave and sea water are followed by flavors of fig and cactus with earthy minerality and a long, smoky, peat-like finish. Made in collaboration with three generations of Maestro Mescaleros from the Ortega family, Don Bernardo, Don Jose and Aquilino in Tehuacán-Cuicatlán, at the the southern limits of Puebla with Oaxaca, in the largest cactus reserve in the world. It's made from two varieties of wild, regional agaves, Marmorata and Macrocantha at their palenque with fresh, local stream water, cooked in a conical lava rock pit for 4 days and fermented in wooden oak tanks with natural, airborne yeasts for 10 days. It is then double distilled in copper alembic stills with a serpentine cooling coil. This labor intensive process produced a mere 555 bottles. Sip neat and savor this treasure.