Produced exclusively from wild agave Salmiana that grows naturally in the deserts of the high plateau of San Luis Potosi. This floral and herbaceous mezcal comes from the village of Charcas and brings with it the right touch of sweetness to balance its delicate intensity.

Maestro mezcalero Juan Manuel Perez is in charge of production of mezcal in San Luis Potosi. With a strong focus on not using timber from trees to cook the Agave, Juan instead forages for dry Salmiana leaves and the quiote stalks to use as fuel. Cooked in brick ovens and milled with tahona stone wheel and further with a unique Chilean basket press to extract the last of the agave liquid it is then fermented in natural stone pits and distilled in a copper pot still.