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Del Amigo is produced by Master Mezcalero Enrique Jimenez in the village of Santiago Matatlan in Oaxaca. Espadin agaves are grown to maturity, pit roasted, and then ground with a pink quarts stone wheel. The mash is fermented with the solids in open vats using wild yeast, a process that allows the true terroir of the region to be expressed. Finally, it is distilled twice in a copper pot still. Produced in a manner that pays strict attention to quality and tradition, this undiluted and unnamed mezcal is a testament to the art of the Mezcalero.
