Pelotón de la Muerte Espadin is crafted in Oaxaca by mezcalero Cutberto Santiago and his relatives. In traditional fashion, the agave Espadin is cooked in stone pit ovens, producing a mezcal with hints of kiwi, lemon zest, dried peppercorn, agave, and a subtle smoky essence. Most commonly found in 1-liter bottles, Pelotón de la Muerte is widely popular in the cocktail scene.