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Let's put the big keyword here right at the top: unsmoked mezcal.
Because the high-elevation plateau of San Luis Potosi is almost completely devoid of trees, the ovens used to cook the mezcal are fueled by brush and dried plant material. Also since you can't really use that to fuel an underground horno, the ovens are enclosed, which means the agave cooks without ever touching a wisp of smoke.
That does not mean this bottle is light on flavor - far from it. Even at a relatively mild 40%, the native yeasts of San Luis Potosi and the local Salmiana agave varietal team up in spectacular ways. Green peppers, strawberry tops, eucalyptus, and more are all waiting in this steal of a bottle. We won't tell if you use it for cocktails.
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*Wine counts for 2 points per dollar spent and spirits count for 1 point per dollar spent.