Mezcal made from 100% Maguey Espadín from Santiago Matatlán, a town located in the central valleys of Oaxaca, considered to be the “world capital of mezcal”. The agaves were crushed into an Egyptian stone mill, known as tahona, the liquid was fermented in oak vats, double distilled in copper stills and rested in white oak barrels for 2 years. For Cuna de Piedra’s cocoa beans from Comalcalco, Tabasco, They developed a high roasting profile which complements the woody notes of the final distillate.