Once a year, Valentin Cortes produces a very small batch of this very special liquid. Cenizo ‘ordinario’ is added to the still with bananas, guava, pineapple, oranges, apple, and prunes and a wild-hunted venison shoulder is hung in the still. During the second distillation, spirit vapours pass through the venison to further infuse adding layers of tropical and herbal notes with a hint of game. The spirit is bottled around 50%. Limited to 400 bottles worldwide a truly incredible liquid.

100% wild-grown (Silvestre) Agave Durangensis is harvested at 10-14 Years for optimal sugars and complexity. Pit-cooked underground with volcanic stones for 7 days. Cooked Agaves are crushed using a mule-pulled tahona. Fermentation occurs over 5 days and is activated with wild airborne yeast in open topped wooden cask with agave fibres. Distilled twice in copper stills limited to micro batches of 200L. The first distillation is done with Agave fibres. In the second distillation, wild venison is hung in the still, along with apples, banana, guava, pineapple, oranges and prunes. A 15-18kg Agave Durangensis will yield approx 1 litre of finished Mezcal.