Raw and vegetal where most blancos soften: bright cooked agave, green herbs, lime zest, and a wet clay earthiness that reads like fresh-cut grass. The palate is clean but assertive — cooked agave sweetness balanced by bitter citrus pith and a light brine on the finish. Not a fruit-forward blanco; this tastes like where it was grown. USDA certified organic, estate-grown Blue Weber agave from the Lowlands of Jalisco, where the hotter valley floor produces more herbaceous, mineral-driven agave than the Highlands. Pot still distillation keeps the raw profile intact rather than smoothing it out. One of the few blancos on the shelf with a certified organic designation and the flavor to back it up.