Buttery vanilla and toffee up front, with baked apple, cherry, and cocoa, lifted by a minty, peppery edge and light baking spice. The oak stays soft and rounded, finishing clean rather than heavy.
Rested eight to ten months in wheated bourbon casks, whose low-rye recipe lends a softer, sweeter oak than a standard bourbon barrel. The agave is estate-grown blue Weber from Jesús María high in Los Altos, roughly 7,000 feet, stone-oven roasted and made additive-free with just agave, water, and yeast under maestro Sergio Cruz (NOM 1580).
