Produced by Lucio Morales until his death in 2021, the tradition is continued by Lucio’s son Oscar Morales and his cousins, who represent the 4th generation mezcaleros in the family and re-producing this recipe for his mother.

The Original recipe of Lucio Morales Lopez is finished with Lemongrass. Lucio makes this specifically for his wife Agustina to enjoy. They use their homegrown lemongrass macerated and infused with their world-class Espadin Mezcal. Technically, it is an abocado Mezcal created with the ideal balance between flavour, price, and ABV for cocktails.

Produced in San Dionisio Ocotepec, Oaxaca, Mexico, at 1,680 Meters (5,512 Feet) above sea level, this 100% Agave Espadín (Agave Angustifolia Haw.) is cooked in a pit oven fuelled by Encino and white Pine over a 5-7 day period. Crushed by tahona and then naturally fermented in open-air pine Vats for another 4-6 Days. Distilled slowly in 2 x 275-litre copper pot alembic stills. Freshly cut lemongrass is added to the stills before the second distillation, and a bit more is macerated in the finished product for an extra touch of aromatics and colour.