Granalta Espadin + Tobasiche MezcalMade in San Dionisio Ocotepec, Oaxaca by Miguel Martinez, this artisanal expression is roasted with mesquite & oak, crushed by Tahona, fermented in cypress wood & twice distilled in a copper pot still. The ensamble of 80% Agave Espadin & 20% Agave Tobasiche creates rich layers of complexity. Grassy and somewhat herbal aroma start the experience with flavor notes of cucumber, melon, and wet river rocks. The sweetness of roasted agave comes across in

and a soft smokiness in the background

The wine cask influence adds sophistication without overwhelming the bourbon's core character

Show everyone that you DO know chit from chinola by upping your highball game with some passion fruit

The marrying in the barriques mellows the flavors and adds balance to the whisky

followed by a hint of sweet orangey citrus and rounded out at the finish with the warming spice of bitters

and an infusion of 2011 Rausch Kabinnet ("the magical nose jumps from the glass in a crystalline blend of pineapple

The palate entices with caramel

Ed dilutes to a more potent 87 proof

) They provide their own distinct character

and delicate floral notes

A highly versatile aperitif

Similar to the way vintage wines are selected