This mezcal offers bright citrus notes lead into subtle smoky undertones, while the smooth, mineral-rich palate highlights the sweet flavors of roasted agave. Made by master mezcalero, Vicente Sánchez Parada at the La Candela palenque, located in Candelaria Yegolé, Zoquitlán. The process begins with the agave being cooked in a conical earth oven, and then tahona ground. Filtered water from the Quiechapa River is used for fermentation, which occurs outdoors in pine and juniper vats. Environmental and wild yeasts, naturally present in the environment, are involved in this process. Finally, the distillation is carried out in a copper still, with two distillations being performed to obtain this final product.