Made by a mother and son team in the historic village of Santiago Matalán, Oaxaca, Cruz de Fuego is a traditional artisan produced mezcal. The process includes the use of a horse-drawn tahona mill to crush the agave prior to fermentation. This mezcal is made from 100% wild foraged Madrecuishe agave. The agave is cooked in conical earth ovens and fermented in wooden vats called tinas, prior to being twice distilled using copper pot stills. Bright green herbal aromas set the stage for powerful fiber and vegetation cut with racy minerality—like moss growing on stone beside a fast moving river. Coursing throughout are hints of bell pepper and honeydew, with a dry, clean finish that leaves you reaching for more.