The Cupreata used to craft Amaras Cupreata Mezcal is harvested from the slopes of Rio Balsas basin at elevations of 4,000 to 6,000ft. Maturation of this particular agave takes 13 years due to the arid conditions typical of the region. The fermentation process is conducted exclusively outdoors, while distillation is done in copper stills. Aromas of leather, cocoa and toasted pumpkin seeds feature in this distinctive mezcal.