This California-only bottling of Tobalá con Cuixe is a "mezcla" (the local term for a co-roast and co-ferment of 2 or more species) of wild-harvested Tobalá (a Potatorum & Seemanniana) and cultivated Cuixe (a. Rhodacantha). Maestro mezcalero "TÍo" Pedro Pascual Hernandez & his nephew Eduardo "Lalo" Barriga harvested the agaves locally in Santa Catarina Minas, Oaxaca, then roasted them in an underground oven with guamuche firewood for five days. After the roast, the cooked agaves were allowed to rest for ten days before eventually being crushed with a small agave mill. After they were crushed, the resulting mash was heaped into two pine tank fermenters, where they were allowed to ferment with well water for approximately ten days before being double-distilled in clay pot stills by TÍo Pedro & Lalo.                                        

Proofed with heads, hearts and tails. 70 total liters produced in November 2023. Bottled February 2024.