La Medida Arroqueno Mezcal

Fresh thyme, sage, and sweet basil on the nose with a vanilla edge that reads as pineapple sweetness, leading to ripe blueberry, green herbs, pine, and a touch of mesquite smoke, bold and earthy with a firm, musky depth.

José Díaz Bustamante in Miahuatlán, harvesting roughly twelve to fourteen years old agaves, cooked in an earthen pit oven with river rocks, crushed by stone tahona, fermented in wooden tanks, and double distilled in copper pot stills. La Medida, "the measure," was created in 2009 by Julián Vidal Gómez Rodríguez who wanted to showcase single varietal bottlings from Oaxaca's small palenques with an emphasis on ethical sourcing