The palate is sweet on the intake but it will surprise you with a jolt of spice, lots of fruit, caramel, vanilla and butter. The aromas are dried fruit (plum, mango), meaty baked agave and light greens.
Don Ismael Rosales, the mezcalero who makes this delicious mezcal, uses only traditional methods. That means using and earth oven, tahona and natural yeasts. There are a huge amount of factors which may influence the final taste and aroma of a mezcal made using traditional methods. The agaves have a life cycle which will let them bloom when they are 6-8 years old.
There a lot of experience to picking them at the exact right moment before they start setting the quiote – the long flower stalk. Too late makes the mezcal too sweet and too early gives too little juice. The same art and experience goes into creating the exact amout of heat in the earth oven in precisely the right amount of time.