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using only the puntas and colas (“heads” and “tails
COOKING: Earthen pit with volcanic stones and wood fire
Two of the agave varietals used
These small football-sized agave hearts are cooked together with the much larger Agave Americana by Maestro Mezcalero Cuauthemoc Jacques following the traditional method of production
Cooked in a conical earthen oven
Nacional - Ensamble: Espadín y Cirial GinCollection using only the puntas andAromas: Smoked agave, tropical fruit, and fresh herbs. Also present: dark chocolate, citrus zest, and floral notes. Palate: Bold and complex with flavors of caramelized agave, roasted nuts, and light smoke. The finish is long, herbal, and slightly spicy with lingering minerality. This mezcal blends Espadn and Cirial agaves, creating a nuanced balance between sweetness, smoke, and earthy depth. AGAVE TYPE: Espadn (Agave Angustifolia) & Cirial (Agave
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