A very small batch mezcal from San Balthazar Guelavila, a small town in the district of Tlacolula, right next door to other well-known distilling communities. Don Gregorio “Goyo” Martinez’s Espadín grows at around 5,500 feet on very fertile soil, primarily of limestone. The agave is cooked in earthen oven, milled by stone tahona, and fermented in wooden tanks before being distilled twice in traditional copper pot stills. The mezcal is sweet with ripe tropical fruit, caramelized agave, Chinese five spice, and wet stone.