Made in Durango by a Oaxacan mezcalero on a high elevation estate full of wild agaves, sotols, and nopals. This uses maguey Cenizo, from around 6,300 ft above sea level. It’s a fascinating bottle that opens with a sweet nose that hints at the Cenizo funk. The palate is creamy chocolate, but still somehow a bit meaty (a combination of sweet and salty). Really a delightful mezcal.