El Rey Zapoteco Espadin is produced using the family's estate-grown "capon" Espadin agaves, which are harvested manually with machete and hoe and cooked in an underground conical oven made of river rocks and soil. The cooked agaves are ground in a Chilean quarry tahona powered by a horse. Natural yeasts ferment the crushed agave fibers in open-air pine vats. Distilled twice in copper stills, this 45% ABV mezcal is approachable and adaptable, with a pleasant floral aroma, peppery spice, and a subtle, smoky finish. Its environment adds a further hint of minerality.