This mezcal, made from Bruto (a. Inaequidens) agave grown in Jalisco, delivers a bold and unconventional profile. Cooked in a rock-lined, wood-fired oven fueled by oak, the agave undergoes wild fermentation in a brick pit before being distilled in clay pot stills. Aromas often evoke blue cheese-like flavor, along with fruit notes such as berries and orange. On the palate, these flavors are mirrored, accompanied at times by hints of leather or earth. The result is a funky, complex, and polarizing spirit—intriguing to adventurous palates and offering a truly unique tasting experience.